Gonzalez Byass Nectar Pedro Ximénez Sherry

Produzido por: Spain

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The Pedro Ximenez grapes used to make this sherry are harvested late and then sun dried in a process called soleo where the grapes are laid out on esparto mats in the vineyard for up to two weeks during which time the grapes lose some 40% of there volume due to evaporation.

The grapes are then pressed and the must begins to ferment, becoming around 7% alc./vol.. The wine is then fortified to 15% alc./vol. and placed in the Nectar solera where it matures for an average of 8 years.

Avaliação e degustação

Experimentado em 18/02/2017

Aparência:

Clear (almost opaque), deep tawny brown.

Aroma:

Raisins, currants, dates, figs and prunes with honey, caramel, mocha coffee and cinnamon.

Sabor:

Rich and syrupy. Dates, prune, caramel, currant and raisin with caramel, mocha coffee and mild cinnamon.

Aftertaste:

Dried fruits with mild cinnamon and nutmeg spice.

No geral:

Rich but not as heavy as Gonzalez Byass Noé, but with typical PX dates, prune, currant and raisin flavours.