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.

Showing 1–9 of 14 results

Gonzalez Byass Alfonso Oloroso

$48.00
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
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Gonzalez Byass Leonor Palo Cortado

$53.00
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
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Gonzalez Byass Solera 1847

$48.00
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
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Gonzalez Byass Dos Palmas

$55.00
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.
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Gonzalez Byass Cuatro Palmas

$136.00
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.
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Gonzalez Byass Nectar PX

$48.00
Rich, sweet and velvety smooth on the palate, Nectar shows complex flavours of caramel, dried fruits, figs,mocha, nuts and spices and is a perfect match for all sweet desserts.
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Gonzalez Byass Tio Pepe Fino Sherry

$42.00
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
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Gonzalez Byass Tres Palmas

$81.00
Biological ageing taken to its limit. A Fino Amontillado between life and death. 10 years ageing on contact with “the flor” endow it with a unique character. Just one barrel No. 33, was selected for this release from the 149 barrels that make up this historic La Constancia solera. This year Tío Pepe reached its most refined maturity in just one barrel No. 33. 10 years of biological ageing have produced the most elegant oxidation. A Fino Amontillado that expresses the Jerezano quality of a great wine like none other.
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Gonzalez Byass Una Palma

$54.00
The Macharnudo and Carrascal ‘pagos’ (estates) deliver an expression of the best of our land in this intense, salty, richly flavoured and mineral Fino. The solera comprises 139 barrels that undergo biological ageing for more than 6 years. Three have been selected for this release, numbers 84, 11 and 90, from the second floor of the Gran Bodega Tío Pepe. The three barrels were selected for their special finesse and delicate nature and because they are a faithful reflection of how Tío Pepe evolves. Barrel 84, 11 and 90 display aromas of breadmaking, almonds, talcum powder and the veil of Flor. The wine is elegant, very dry, richly flavoured, salty and slightly bitter on the palate.
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