NV Gonzales Byass - Sherry Oloroso Dulce Matusalem Muy Viego

75% Palomino Fino, 25% Pedro Ximénez. The Palomino must comes from the first press of the continuous presses, so as to obtain slightly more structure and body. Following fermentation to between 11% and 12% abv, the wine is fortified to 18% and then enters the Oloroso solera. An empty space of 100 litres is left in the casks to give the wine a large surface area in contact with oxygen, undergoing complete oxidation. The PX grapes undergo a strong press followed by fermentation, which stops naturally at around 7% abv. The wine is then fortified to 15% abv and enters into the Pedro Ximénez solera. After ageing separately for around 15 years, the two grape varieties are blended and then enter into the Matusalem solera, where the wine spends a further 15 years. Winemaker Antonio Flores. TA 6.8 g/l, pH 3.4, RS 130 g/l. Bottle weight 490 g. Not sure I want quite as much sweetness in my sherry as this… (a personal observation). And the chewiness of the long-aged Oloroso is quite intrusive. Not quite as beautifully married as the Apostoles. (JR)

Sweet vanilla scent, some herby notes, dried fruit and viscous body. Caramelised sweetness on the finish, very well integrated with the intensely concentrated flavours. Thick and captivating. (RH)

Delicate nose with full body, thick body, a refreshing herbal character, fresh fruit – even strawberry. Immense. (RH)