Gonzalez Byass Matusalem Cream NV Sherry

Gonzalez Byass Matusalem Cream NV Sherry

R 1,334.00

The vineyards in Jerez are unique to the area. The soil in Jerez is majority
Albariza. a white soil which contains up to 60% chalk. Therefore it has
a large capacity for maintaining moisture, very important given the
long, hot and dry summers as irrigation is prohibited. The area has a
unique microclimate influenced by the surrounding Atlantic ocean and
the rivers Guadalquivir and Guadalete. The prevailing winds are moist
and warm, and now and again dry and hot Levante winds from north
Africa. Temperatures are warm, with an average of 70% humidity and
annual rainfall of 600 liters/m2. The harvest in Jerez begins mid August
and generally lasts for 3 weeks maximum. The Pedro Ximénez grape,
although a white grape, is treated slightly differently as it is destined for
sweet wines. The grapes are collected from the vine slightly later and
they are then sundried in a process called  ́soleo ́. For this the bunches
are laid out on esparto mats in the vineyard for up to two weeks. During
this time the grape loses about 40% of its volume due to evaporation of
water which causes concentration of sugars.

The Palomino must destined for Matusalem comes from the first press of
the continuous presses so as to obtain slightly more structure and body.
Following fermentation to between 11% and 12% alcohol the wine is
fortified to 18% alcohol and then enters the Oloroso Solera. An empty
space of 100 liters is left in the casks so that the wine has a large surface
area in contact with the oxygen and therefore undergoes complete
oxidization. The Pedro Ximénez grapes undergo a strong press similar to
olive oil production. The must then begin to ferment although stops at
around 7% alcohol due to sugar stress. At this time the wine is fortified to
15% alcohol and then enters into the Pedro Ximénez Solera. After ageing
separately for more or less 15 years the two grape varieties are blended,
75% Palomino and 25% Pedro Ximénez. The blend then enters into the
Matusalem Solera where it will spend a further 15 years. All the process is
supervised by our winemaker and master blender Antonio Flores. Due to
its more than 30 years of ageing it enters into the category VORS.


Matusalem after 30 years in cask has acquired an intense mahogany
colour with profound aromas of dried fruits, raisins, spices and mature
wood, as well as leather and cocoa. On the palate smooth and sweet,
long and velvety. Matusalem has an interesting bitter sweet finish due
to its mix of the sweet Pedro Ximénez and bitter tannins from the oak.

This wine should be served slightly chilled in a small wine glass. Ideal
with mature cheeses or blue cheeses such as Stilton. Also perfect as a
dessert wine with fruit pudding or apple pie..