COLOUR
Other
TYPE
Fortified
VINTAGE
NV
GRAPE
Palomino Fino, Pedro Ximénez
PRODUCER
Gonzalez-Byass
REGION
Andalucía
CHARACTERISTICS
Body
Full
Sweetness
Sweet
Acidity
Medium
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Gonzalez-Byass Solera 1847 Cream Sherry is a Non-Vintage fortified wine from the D.O. Jerez-Xérès-Sherry region in Andalusia, Spain. It is primarily crafted from the Palomino Fino grape (around 75%) with a significant addition of Pedro Ximénez (around 25%). This blend is a testament to the traditional Sherry production methods, particularly the Solera aging system, which ensures complexity and consistency by blending wines of different ages. Gonzalez Byass, founded in 1835, is a historic family-owned winery dedicated to producing high-quality Sherry wines, with this Cream Sherry being a notable example of their diverse portfolio. The wine's distinctiveness lies in the harmonious integration of the Palomino grape's structure with the rich sweetness imparted by the Pedro Ximénez, all refined through the intricate Solera aging process. Its dark mahogany color and velvety texture are also defining characteristics.
ALCOHOL
18.0%
AVG. PRICE
€24
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
The Pedro Ximénez grapes are sun-dried to concentrate their sugars, a process called 'asoleo'.
Fact 02
The Solera system involves fractional blending, ensuring consistency across vintages.
Fact 03
This Sherry is vegan-friendly.
Fact 04
It's also known as 'Oloroso Dulce', meaning 'sweet Oloroso'.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The production of Solera 1847 Cream Sherry begins with the careful selection and harvesting of Palomino Fino and Pedro Ximénez grapes. Palomino grapes are pressed gently, and the resulting must is fermented and then fortified to approximately 18% ABV. Pedro Ximénez grapes undergo 'asoleo,' a process of sun-drying on esparto mats for up to two weeks to concentrate their sugars, before being pressed and fermented until around 7% ABV, then fortified to 15% ABV. The wines are aged separately in American oak casks for approximately four years before being blended in a ratio of roughly 75% Palomino Fino to 25% Pedro Ximénez. This blend then enters the Solera 1847 system, where it undergoes further aging for an additional four years, for a total aging period of around eight to nine years. The Solera system involves fractional blending, where younger wines are topped up from older wines in a series of casks, ensuring consistency and complexity.
