Sherry fan or not, try this magnificent, complex, long-aged Amontillado from one of the top names in Jerez, Gonzalez Byass. Luscious and rich, it's a panoply of toasted hazelnuts, caramel and creamy raisin with a savoury edge and a very long finish.
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Beyond the Label
Rich toasty nuttiness, viscous, luscious caramel, but dry and saline
Founded in 1835, Gonzalez Byass is one of the top names in Jerez. The family today produce sherry across the range – from amazing, layered Amontillados and Olorosos to the world-famous, bone-dry, savoury Tío Pepe. This Amontillado starts off as Palomino grapes, fermented, then fortified to 15.5%. It enters the solera system of the cellar as a fino, where it ages in American oak barrels for six years, gradually developing a layer of yeast called 'flor'. This eventually dies off. It then moves to the Amontillado solera system of barrels, where it ages another 6 years, before it's finally bottled. No wonder it is such a rich, complex, long-flavoured drop, delicious to savour on its own or with cheese like Comte, jamón ibérico or mushroom ragú.
"Very strong nod to its Fino roots, but transformed by time into something richer and more elegant"
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