Noé 30-year-old Pedro Ximénez Sherry (half bottle) NV
Jerez DO
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Only 178 left
Thirty years of patient ageing in casks of this gloriously rich and unapologetically sweet Pedro Ximénez sherry has gained Noé two top Golds, Best Old PX of Spain and many more awards besides. A masterpiece from one of the top sherry houses of Spain.
£24.99 per bottle
Qty bottles:
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Wine Details
- White - Luscious
Spain- Ebony With A Hint Of Tawny
- Pedro Ximénez
- 5.8125 Units
- 15.5% ABV
- 375 ml
- 31 December 2030
Flavour Profile
Tasting notes
Viscous, silky, intensely sweet; complex fig, spice, raisin length
Allergy information
Contains Sulphites
The Story Behind the Bottle
Founded in 1835, Gonzalez Byass are a great name in Spanish wine, recognised as ‘Best Spanish Wine Family’, named ‘Best Winery of Spain’ in 2014, and counted among the Top 100 in the World by wine critics. Starting in sherry in the Jerez area, they’ve spread their wings to other parts of Spain but sherry remains their flagship wine. Noé is one of their most highly awarded releases. It’s the creation of Gonzalez Byass’ master winemaker and blender of 25 years, Antonio Flores. He uses purely Pedro Ximénez grapes, partly sun and air dried to make the juice even more concentrated, then fermented and long aged in casks by the traditional solera method. All components are at least 30 years old, which accounts for its complexity. Gorgeously sweet.
Founded in 1835, Gonzalez Byass are a great name in Spanish wine, recognised as ‘Best Spanish Wine Family’, named ‘Best Winery of Spain’ in 2014, and counted among the Top 100 in the World by wine critics. Starting in sherry in the Jerez area, they’ve spread their wings to other parts of Spain but sherry remains their flagship wine. Noé is one of their most highly awarded releases. It’s the creation of Gonzalez Byass’ master winemaker and blender of 25 years, Antonio Flores. He uses purely Pedro Ximénez grapes, partly sun and air dried to make the juice even more concentrated, then fermented and long aged in casks by the traditional solera method. All components are at least 30 years old, which accounts for its complexity. Gorgeously sweet.
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