Gonzalez Byass Solera 1847 Olorosso Dulce NV Sherry

Gonzalez Byass Solera 1847 Olorosso Dulce NV Sherry

R 346.00

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 Solera 1847 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 begins 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 4 years the two grape varieties are blended,
75% Palomino and 25% Pedro Ximénez. The blend then enters into the
Solera 1847 solera where it will spend further 4 years. All the process is
supervised by our winemaker and master blender Antonio Flores.

Solera 1847 shows a dark intense mahogany colour due to the addition
of Pedro Ximénez. On the nose aromas of raisins, vanilla, oak and slight
hints of hazelnuts. On the palate a delicate wine with a smooth reminder
of dates and raisins finishing with touches of caramel and oak and a
subtle note of nuts.

This wine should be served slightly chilled, 10-12 oC, in a small wine glass.
Ideal as an aperitif with cheese however also as a dessert wine with ice
creams, or fruit based desserts and with dried fruits.