The González Byass wine story began in Jerez in 1835, when young entrepreneur Manuel María González started out as a wine trader. Rapid success led him into wine production, helped by his uncle José Ángel, known affectionately as Tio Pepe, after whom he named his first solera. 186 years later it is still very much a family concern and is now in the hands of the fifth generation of winemakers. Today the family owns 14 wineries, producing premium wines and spirits in Spain, Chile, and Mexico, where they are fully committed to preserving the natural environment for the generations to come.
Gonzalez Byass Alfonso Oloroso
Alfonso is a delicious, dry Oloroso with a deep mahogany colour, warm spicy aromas and pronounced nutty flavours. A rich, smooth wine with a long, lingering finish. The perfect partner for game, light cheese and pâté.
"A very solid Oloroso with nice toasted-nut, dried-apricot and caramel aromas. Quite rich, but properly dry without the bitterness that makes many high-end Olorosos challenging. Nice length. Where are those nuts? Where is that dry-aged ham? Drink now." - 90 points, James Suckling
Gonzalez Byass Leonor Palo Cortado
A beautiful Palo Cortado sherry from Gonzalez Byass. Produced from Amontillado sherry, this ages for 12 years before bottling to give a lightly sweet and nutty wine. A bright mahogany colour with golden tones. Aromas of hazelnut and bitter orange waft from the glass. Smooth on the palate, balanced texture. Excellent drunk chilled as either an aperitif or as an accompaniment to food.
"A very elegant example of this rare type of Sherry, which combines the best of Fino freshness with Oloroso richness. Long finish with delicate dried-fruit and toasted-nut character. Drink now. Aged for 12 years in cask. Drink now." - 93 points, James Suckling
Gonzalez Byass Solera 1847
Solera 1847 shows a dark intense mahogany colour due to the addition of Pedro Ximénez. On the nose aromas of raisins, vanilla, oak and slight hints of hazelnuts. On the palate a delicate wine with a smooth reminder of dates and raisins finishing with touches of caramel and oak and a subtle note of nuts.
This wine should be served slightly chilled, 10-12 ºC, in a small wine glass. Ideal as an aperitif with cheese, however also as a dessert wine with ice cream, or fruit-based desserts and with dried fruits.
"This is a big, lush, cream sherry with a ton of caramel and plum-cake character. However, it has bright acidity that gives lift and a lot of appeal at the raisiny finish. Drink now." - 92 points, James Suckling
Gonzalez Byass Dos Palmas
This sublime Fino is aged for a very long time, developing flavours that reflect a perfect balance between the soil and the veil of flor. For this release of Dos Palmas, we selected numbers 87 and 76 of the 148 barrels that make up this solera, on the second floor of the Gran Bodega Tío Pepe.
A deep golden colour with amber glints and delicate tears. Complex on the nose, with prominent aromas of flor. Sharp and piquant with nutty aromas, it displays a great balance between the albariza soil and an old fino aged in the winery. These two barrels reveal the splendour of the flor. The barrels selected this year were numbers 87 and 76.
Gonzalez Byass Nectar PX
Gonzalez Byass Tio Pepe Fino Sherry
A crisp and dry fino sherry from Gonzalez Byass. This is made using Palomino grapes and the wine is aged for around 5 years. Best served chilled.
Serve ice cold in a small wine glass to accompany all kinds of food, particularly nuts, olives, cured ham and sushi. Or serve as they do on hot days in Jerez, over ice or even 'Rebujito'; a generous splash of Tio Pepe served in a tall ice-filled glass topped with 7-Up.
"This is the prototypical fino sherry with all the salty and yeasty character you expect. Also dried-apple, pear and lemon-zest character. Generous, but very dry and salty on the palate with a refreshing touch of austerity. Where are the olives? Drink now, if possible from a freshly opened bottle." - 90 points, James Suckling
Gonzalez Byass Cuatro Palmas
Complex, intense and sharp. Time and the winery have turned this very Old Amontillado into a “handkerchief wine” (from the old custom of sprinkling a couple of drops of one of the most aromatic, heady Amontillados or Olorosos onto a handkerchief), a perfume from Jerez. Just one barrel was selected, No.3, ageing in the La Constancia Solera Museum before being released.
Barrel no. 3 is evocative of grandeur, of a cult wine: Cuatro Palmas. Aromas of an antique shop in perfect harmony with spices and vanilla-like touches that make this wine a perfume in its own right.
Gonzalez Byass Vina AB Amontillado
Viña AB is a young Amontillado which has experienced both ageing under flor and oxidative ageing. Due to contact with oxygen, it has taken on a light amber colour. On the nose subtle and delicate with typical Palomino aromas of hazelnuts, and slight reminders of yeast due to its time under the flor. On the palate Viña AB shows subtle notes of oak due to the 12 years spent in cask. Pleasant with a balanced acidity. Long aftertaste with slight saltiness and bitterness on the finish.
Serve well chilled, 8-12 ºC, in a small white glass to appreciate the full bouquet of aromas. Viña AB is a complex wine which provides unique versatility, matching even the most complicated dishes. Perfect with charcuterie, duck, consomé, hard cheese and nuts.
"Fresh, offering bright peach, hazelnut husk, bitter orange and salt notes. Stays light and racy in feel, with a bone-dry finish. Drink now. 851 cases made, 250 cases imported." - 91 points, James Molesworth, Senior Editor and Special Projects Director at Wine Spectator
Gonzalez Byass Cristina
Cristina is a medium Sherry with a small addition of PX. It shows a bright amber color and, on the nose, clean aromas with subtle notes of raisins and figs from the PX. On the palate slightly sweet with hints of oak and a long finish. Serve slightly chilled. Ideal as an aperitif with cheese or paté or enjoyed on its own.
"This has slightly medicinal character, but there are lots of caramelized nuts and dried fruit, too. The palate is rich with a hint of sweetness, nicely balanced by a bitter touch. Long, clean, candied-citrus finish." - 92 points, James Suckling
Gonzalez Byass Tio Pepe En Rama 2020
With fewer of the typical markers being filtered out, it brings us a more intense expression of the typical Carrascal and Macharnudo terroir. It was bottled from a hand-picked selection of 67 barrels which showed the most vigorous layer of flor. Tio Pepe En Rama 2020 was marked by an unusually dry and mild winter, followed by a cool and rainy spring. This year the profits are used to support the re-opening of bars and restaurants in Spain – another reason to try it.
Pale yellow with golden glints. Slightly cloudy as it contains flor in suspension, reflecting its having been bottled “En Rama”. Complex on the nose, very sharp, with a strong aroma of the layer of flor, together with chalk, almonds, lemon, withered flowers, salt, and minerals. Concentrated, slightly creamy, salty, and full of flavour. It delivers an impressive finish, rounded and balanced, with notes of iodine, toasted almonds, aldehydes and dried flowers. The aftertaste is rounded and alluring, clearly harking back to its origins in the albariza soil yet also reflecting the significance of its biological ageing. This wine is the purest definition of vines and the winery.
"Complex aromas of custard, mustard leaf, tar and spice. Full-to medium-bodied and very dry. Dried apples and pears. Fresh finish. Always excellent." - 92 points, James Suckling
Noe Pedro Ximenez 30 Years
An extraordinarily intense, profoundly sweet, sticky Pedro Ximenez sherry from Gonzalez Byass. One of the world's great wines - so densely viscous you practically have to shake it out of the bottle.
Made from Pedro Ximenez grapes, enriched by the age-old "soleo" sun drying method, then matured on oak for 30 years. Noe has a powerful bouquet, oozing heady aromas of concentrated raisins, figs, coffee and Christmas spices.
Hand-crafted from the finest sun-ripened grapes, expertly blended and then matured in oak casks for a minimum of 30 years, the Rare Old Solera sherries are a true expression of some of the world’s finest and rarest wines.
Delightful with dark chocolate, desserts especially Christmas Pudding, or poured over vanilla ice cream.
Apóstoles Palo Cortado 30 Years
A rare and interesting wine, palo cortado starts out life as a fino, aging under a layer of protective flor, before going on to age without the flor like an oloroso. Apostoles continues this secondary ageing up to a total of 30 years, including some time in ex-Pedro Ximénez casks, to produce a rich and concentrated sherry.
Apóstoles is dark amber in colour. It is an interesting wine with a elegante and delicate nose similar to an Amontillado with notes of concentrated fruits. However complex and intense on the palate with notes of caramel, mature wood., nuts and candied orange peel.
This wine should be served slightly chilled in a small wine glass. Ideal with foie gras, mature cheeses and red meats.
87% Palomino, 13% Pedro Ximenez