Gonzalez Byass

Tio Pepe Fino Sherry

standard courier: 3 working days

Sold by: Reciprocal

R 245

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)


100% Palomino




88 Points - Wine Spectator


15.00% alc vol Sugar g/l: 1
Type: Fortified Cellaring Potential: 3 to 5 years
Origin: Andalusia Appellation: Jerez

Tasting Notes:

An elegant and authentic quality white wine. Pale golden colour, clean and bright. On the nose elegant with pungent aromas, as a result of the 'flor', and almond notes, characteristical of the Palomino grape variety. The palate is full bodied, crisp and very dry with a complex long finish.



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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.

Gonzáles Byass is situated in the city of Jerez, Andalusia, in the heart of the D.O. Jerez. Gonzáles Byass owns over 800 hectares of vineyards, all situated in Jerez Superior 20-70m above sea level. This area enjoys a warm and humid climate which helps in the maturation of the grape. The Gonzáles Byass vineyards are found on the albariza soil which is the best soil in the area for the growth of vines as it has a very high chalk content and therefore a large capacity for mantaining moisture, very important given the long, hot and dry summer experienced in Jerez. Gonzáles Byass vineyards are 95% Palomino and 5% Pedro Ximenez, making it the only winery to have PX planted in Jerez.

As soon as the Palomino grapes reach the winery they are gently pressed using pneumatic presses without crushing the stems, seeds or skins. This must, used for Tio Pepe, from the first light pressing is called 'yema'.

After fementation in stainless steel tanks, classification and fortification to 15.5% the wine enters the Tio Pepe solera where it will age for more than 4 years in American oak barrels following traditional Solera system.

Food pairing

Ideal with tapas, or to accompany shellfish, seafood, Spanish ham and mild cheese.

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