Tasting Notes: Light amber in colour with delicate aromas of hazelnut. The palate is bone dry with a saltiness that compliments the subtle notes of oak and almond. The finish is long with a slight nutty bitterness.
Region: Jerez, Spain
Pairing: A versatile style of sherry that goes well with nuts and nutty dips like hummus, smoked meat and fish plates, aged cheeses and patés.
More Info: The chalky vineyard soils at Gonzalez Byass's bodega in Jerez help retain the necessary moisture required to grow quality grapes throughout the long, hot summers.
The first press must is used to produce the base wine, which is then fortified to 16.5% before entering the Tio Pepe Solera for a minimum of 4 years under flor. The Amontillado is then moved to the Viña AB Solera where it undergoes oxidative ageing for a further 8 years.