Aged for a minumum of 4 years in American oak barrels following traditional Solera system
Winemaker Challenge 2011, Gold. Critics Challenge 2011, Silver. San Francisco International Competition 2011,Silver. International Wine & Spirits Competition 2011, Silver.
The San Francisco Wine Exchange
The wine has a classic fino nose of raw and toasted almonds, nut shells, lemon and orange rind, dried apples and pears, and white cheese rind, along with the salty sea notes that depict vigorous flor growth in a fino Sherry. The mouth has orange and lemon, as well as other citrus. The wine almost seems sweet (don’t worry, it’s not) with marcona almonds in the fairly lengthy, balanced, and almost gentle finish. Drink fresh, chilled from a recently opened bottle.
As soon as the Palomino grapes reach the winery, they are gently pressed without crushing the stems, seeds, or skin. This must, used for Tio Pepe from the first light pressing, is called "yema." After fermentation, the wine is aged following the solera system; during this period the wine undergoes biological aging under a layer of yeast called ''flor," which gives Tio Pepe is distinct color, aroma, and character. It is the perfect complement to many types of cuisine, from typical Spanish tapas to sushi. The perfect acommpaniment to many types of cuisine from typical Spanish tapas to sushi.
About the Winery
Manuel María González, advised by his uncle Don José Angel (the "Uncle Joe" from whom the famous Tio Pepe takes its name), invested all of his savings in establishing his own company 175 years ago in Jerez de la Frontera. The business remains in the hands of the fifth, sixth, and seventh generations of the family. Business began in 1835 with the purchase of ten barrels that were sent out to England. Manuel María promptly came into contact with the Byass family, who became shareholders in the company and contributed to its expansion in the UK. Even in those early days, González Byass had already begun to focus heavily on export. The founder of González Byass based his life around his passion for wine and constancy, which he applied to his business and which continues to guide the company today. Remaining true its innovative spirit, the winery created CIDIMA (Quality, Research, Development, Innovation, and Environment), the first private oenological research center, in 1955. Just over 30 years ago González Byass began expanding into other wine-growing regions to expand its portfolio of quality wines. Today the company prides itself on having one of the strongest winemaking teams in Europe, owning more than 4.446 acres of vineyards and six wineries, which represent the fabulous diversity of winemaking in Spain.