Gonzalez Byass Noe 30 Year Old Pedro Ximenez, NV

Produced by Gonzalez Byass

Half Bottle (1 x 37.5cl)
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Gonzalez Byass

Gonzalez Byass was founded in Jerez in 1835 by Manuel Maria Gonzalez who dedicated himself to the production and commercialisation of Sherry wines at the age of 23. Named for Gonzalez` uncle Jose Angel, in 1844 the first barrels of Tio Pepe were exported to London. In 1855 the company`s UK distributor Robert Blake Byass was made a partner in order to strengthen links with the UK, the number one market for Sherry wines. The company is now controlled by the fifth generation of the Gonzalez family and has continued to tirelessly develop the global market for fine Sherry.

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Gonzalez Byass


The famous historical wine region of Jerez located between the Southern Spanish cities of Seville and Cadiz is one of the wine world's enduring and unique locations. This far south, growing grapes for quality wine is almost impossible due to the relentless baking heat and non-existent rainfall, but the Sherry producers of Jerez have managed to sustain an industry of their unique, often magnificent wines for centuries. Unfortunately for many wine drinkers, their perception of Sherry as a sweet, unexciting drink reserved for the elderly has prevented them from exploring other Sherry wines. Fortunately, a modern renaissance for bone dry, saline Fino, Manzanilla and Amontillado Sherry is well underway. Made from the Palomino Fino grape, the drier styles of Sherry can be bursting with toasted almond and citrus flavours, all underpinned by a generous yeasty character that typifies classic Sherry. At the other end of the scale, the almost-black, treacly sweet Sherries made from dried Pedro Ximinez grapes make knockout dessert wines.

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Pedro Ximenez

Most commonly associated with the treacle-like, rich Sherry of the same name, the Pedro Ximenez grape is also used to produce crisp white wines, which thanks to their low-acid make for an intriguing wine, but not necessarily a classic one. The chocolatey, thick, sweet Sherries made from Pedro Ximenez are produced by drying the grapes under the hot sun, concentrating their sugars and allowing the skin to raisin, before extracting the sweet juice and fermenting, fortifying and ageing.

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Pedro Ximenez
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