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Gonzalez Byass Vina AB Amontillado Seco

The Experience

Drink When...
Above the bodegas
Listen To...
Let's Get It On by Al Green
Think About...
About the future
Drink With...
Olives

The Oddbins Take

Rather brilliantly, Antonio Flores, the Master Blender at Gonzales Byass since 1980, was conceived in the room above the Tio Pepe cellar in Jerez...

The Vital Statistics

Country
Spain
Region
Jerez Superior, Andalucia
Closure
Cork
Bottle Size
Regular - 750ml
Alcohol Units
12.5

In stock

£13.75

£13.75

Free UK Standard Delivery on orders > £100, Standard Delivery £4.95, No minimum order

The Style

Grape
Palomino Fino
Character
Rich;Spicy
Oak
Body
Light Full bodied
Sweetness
Dry Sweet

Notable Features

  • Suitable For Vegetarians

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  • Gonzalez Byass Vina AB Amontillado Seco
Gonzalez Byass Vina AB Amontillado Seco

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Decanter, March 2014: "Golden hue with glorious walnuts and salted cararmel on the nose. Powerful and elegant ornage fruit palate with a tight menthol aspect on the finish. Lovely pure expression of Amontillado."
Gonzalez Byass was founded in Jeres in 1835 by Manuel Maria Gonzalez. At the young age of 23 he decided to dedicate himself to the production of Sherries and spirits. In 1844 the first barrels of Tio Pepe were exported to London. Tio Pepe translates as Uncle Jose, so-called because it was Manuel Gonzalez’s Uncle Jose's favourite! In 1855 the company's UK distributor Robert Blake Byass was made partner in order to strengthen the links with the UK, the number one market for Sherry. Nowadays the company is owned by the Gonzalez family, now in its fifth generation. Antonio Flores has been the Master Blender since 1980. He controls the characteristics of all the wines of the Jerez Cellars and the whole team check each Tio Pepe barrel every three months. Antonio Flores knows the state of each sherry in every single barrel in the bodega, numbering thousands. His father was the winemaker before him and Antonio was even born (and conceived!) in a room upstairs, above the original Tio Pepe cellar. As soon as the Palamino grapes reach the winery they are gently pressed using the pneumatic press without crushing the stems, seeds or skins. This must, used for Tio Pepe, from the first light pressing is called 'yema'. After fermentation in stainless steel tanks and fortification to 15.5%, the wine enters the Tio Pepe Solera where it ages for more than four years in American oak barrels, following the traditional Solera system. During this time the wine undergoes biological ageing under a layer of yeast known as the 'flor'. After these 4 years the flor will begin to fade away and the wine will enter the Vina AB Solera, here the wine is aged in contact with air to enable oxidisation. In total Vina AB averages a total of eight years in barrels. Dark golden in colour with aromas of almonds and yeast as a result of spending time under the flor (natural crust). It is dry on the palate, with hints of oak and a salty finish. It makes for an excellent aperitif, but is also ideal with white meats, fish and mature cheeses.
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