Gonzalez Byass, Fino Sherry ‘Tres Palmas’ NV

£47.00 (50cl)

Out of stock

SKU: SPGB17NVF

About the wine

Country

Region

Wine type

Style

Grape

Alcohol

Bottle size

Other information

Description

Tres Palmas fino can be defined as the perfect development of Tio Pepe concentrated into a wine glass. After 10 years ageing in touch with the ‘flor’, it has a unique personality. Just one cask, the number 32, has been selected from 150 casks making up this historical solera. Average 10 years in American oak casks following the traditional Solera system.

Tasting note

Tres Palmas hows an old gold colour with greenish hints that reveals its old age making way to oxidative and penetrating touches where the oak can be perceived strongly. Its palate is sapid and lingering with a salty and creamy aftertaste.

About the producer

González-Byass is one of the most iconic estates in Jerez, producing some of the region’s finest wines for over 175 years. We are thrilled to offer a handpicked selection of their rarest and oldest Sherries. Named after the palma chalk used by winemaker Antonio Flores and the cellar masters to mark a wine’s maturity, the ‘Palmas’ range is fuller bodied and intensely aromatic. Matured in oak casks for a minimum of 30 years, their Rare Old Solera Sherries are a true expression of some of the world’s finest and rarest wines.



Jancis Robinson (Purple Pages jancisrobinson.com):

Very fragrant, ginger and wild dried grasses. Yeasty, almost musty, gloriously complex with something sweet even though it is bone dry. Powerful and spicy and utterly mouth-watering. Points: 18 . Date Tasted: 29/03/2017

Robert Parker Wine Advocate (robertparker.com):

There was a sweetish feeling in the nose of the 2018 bottling of the NV Fino Tres Palmas, a Fino that takes biological aging to an extreme, bottling just one single cask from the solera La Constancia after an average of ten years under flor, and it has started to show weak notes of oxidative and nutty aromas and flavors. The palate felt much better, compact and complete, with a dry texture, as the yeast has eaten all the glycerin, and it falls at the back of the palate. Only 667 half-liter bottles were filled in October 2018. (Luis Gutiérrez) Points: 92. Issue Date: 28/06/2019

Decanter Magazine (decanter.com):

Amazingly intense nutty aromas combined with burnt orange and white flowers unfold beautifully onto a gloriously dry, balanced palate. All the sinew of youth is still there, but also layers of honey. A very individual and memorable wine. (Blind tasted by Oz Clarke, Christelle Guibert, Andy Howard MW)Points: 95. Date Tasted: 02/10/2017

Jamie Goode (wineanorak.com):

10 years old. The flor dies between four and eight years but this depends on the individual barrel. This is spicy and rich with orange peel, cherries, nuts and cheese. Tangy and complex with lovely intensity. Such detail and finesse. Points 96/100. Date Published: 11/11/2017

You may also like…