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Nectar Pedro Ximenez Sherry

The Oddbins Take

Oozing with dried prune, fig and caramel flavours, the Gonzalez Byass Nectar PX is heady stuff and is made with loving care by the very talented Anotonio Flores, who adroitly says: “How often do you smell something that takes you back to a moment or a person that you loved, or you fell in love with once upon a time? Every perfume changes on every different woman. Every woman smells differently even when wearing the same perfume. And it is the same with wine. Every wine is different when tasted by different people"

The Vital Statistics

Jerez Superior
Bottle Size
Regular - 750ml
Residual Sugar
370 g/l
Alcohol Units

In stock



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

The Style

Pedro Ximinez (100%)
Light Full bodied
Dry Sweet

Notable Features

  • Suitable For Vegetarians

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  • Nectar Pedro Ximenez
Nectar Pedro Ximenez

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Terry Kirby in The Independent, 20/4/14: "The thickest, sweetest, most syrupy sherry of all: dark, rich, tasting of raisins and prunes. Perfect for chocolate desserts or sneaking bits of the children's eggs. And brilliant drizzled over vanilla ice-cream."

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.

Gonzalez Byass’ ‘Nectar’ is made from 100% Pedro Ximinez grapes and is very sweet, as the name would suggest, and full of dried fruit flavours.
The grapes are picked and dried in the sun on straw mats (this is the ‘soleo’ process). They are then gently pressed to obtain a must with high sugar content. The must only partially ferments in stainless steel tanks due to the high level of sugar. After fermentation the wine is fortified to 15% and enters the Nectar solera where it will remain for an average of nine years in American oak barrels, following the solera system.

It is pure Christmas in a glass. Prunes, dates, figs, raisins and caramel all come together to give an intense palate with a velvet character.

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