Gonzalez Byass

Amontillado Cuatro Palmas Sherry

standard courier: 3 working days

Sold by: Reciprocal

R 1,195

Ready to ship   available1 X 5

500 ml (Jennie)

2016


Cultivar:

100% Palomino

Country:

Spain

Rating:

94-96 Points - Robert Parker 98 Points - Decanter

Specifications:

21.90% alc vol Sugar g/l: 5.9
Type: Fortified Cellaring Potential: 3 to 5 years
Origin: Andalusia Appellation: Jerez

Tasting Notes:

This wine shows a colour of mahogany, deep and intense with a touch of chesnut and cooper and a steely green rim. A very intense aroma reminiscent of cedar, tobacco, dried herbs, lacquer and aged wood. On the palate it has a spectacular structure and a very integrated acidity, blending perfectly with the oak aromas and flavours. Intensely savourly finish with an elegant bitterness reminiscent of its origins in biological ageing under flor. Very rich and mouth filling with a finish that goes on forever; an authentic ‘handkerchief wine’, the perfume of Jerez.

Lemon
Lemon

Oak
Oak

Salt
Salt

Dried fruit
Dried fruit

In 1835, a young man called Manuel María González Angel arrived in Jerez, intent on making a name for himself in the thriving and lucrative sherry business. Encouraged by the consistent growth in exports, that same year he purchased a small winery and began to produce and export his own wines. This was the start of Bodegas Tío Pepe which, due to the firm’s increasing success, became the González Byass company soon afterwards. Today, Bodegas Tío Pepe is known around the world as one of the leading producers of sherry and Brandy de Jerez.

These wines begin life as Tio Pepe. The Palomino grapes destined for Tio Pepe are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must is used for Tio Pepe. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the sobretablas of the Tio Pepe solera. Due to the 15.5% alcohol and the unique temperature and humdity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine. In order for this flor to form properly an empty space of 100 litres is left in the cask. This flor is the most important influence on the Fino wine as it protects it from the oxygen and gives it it’s unique aroma and character.

Cuatro Palmas is the selection of one cask from a total of six that have been ageing on the González Byass cellars for 51 years, in this case cask number 3. This very old amontillado proves the capacity of Tio Pepe to age with time, concentrating the very best of its origins to give us a wine which demonstrates the importance of selection and classification in the winery. This wine is hand bottled without filtration or clarification.

Food pairing

Perfect with rich dishes such as game, red meats and mature cheeses.

Venison Veal Lamb Hard Cheese
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