£23.50 - bottle (37.5cl)
Only 6 left in stock
Jerez de la Frontera
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.
The vineyards in Jerez are unique to the area. The soil in Jerez is majority Albariza. a white soil which contains up to 60% chalk. Therefore it has a large capacity for maintaining moisture, very important given the long, hot and dry summers as irrigation is prohibited. The area has a unique microclimate influenced by the surrounding Atlantic ocean and the rivers Guadalquivir and Guadalete. The prevailing winds are moist and warm, and now and again dry and hot Levante winds from north Africa. Temperatures are warm, with an average of 70% humidity and annual rainfall of 600 liters/m2. González Byass is the only winery in Jerez which uses for this sweet Pedro Ximénez Sherry only grapes 100% from own vineyards in the Jerez Superior, the area with the best Albariza soils. For the Noé there are no grapes bought from other areas or estates. The harvest in Jerez begins mid August and generally lasts for 3 weeks maximum. The Pedro Ximénez grape, although a white grape, is treated slightly differently as it is destined for sweet wines. The grapes are collected from the vine slightly later and they are then sundried in a process called ´soleo´. For this the bunches are laid out on esparto mats in the vineyard for up to two weeks. During this time the grape loses about 40% of its volume due to evaporation of water which causes concentration of sugars. The Pedro Ximénez grapes undergo a strong press, due to its dry state, similar to olive oil production. The must then begins to ferment although stops at around 7% alcohol due to sugar stress. At this time the wine is fortified to 15% alcohol and then enters into the Noé Solera. The wine remains in cask for an average of 30 years following the traditional Solera system. All the process is supervised by our winemaker and master
blender Antonio Flores. Due to its more than 30 years of ageing it enters into the category VORS.
As a result of the soleo process Noé shows an intense ebony colour, nearly opaque with dense legs due to the sugar content. On the nose aromas of mature fruit such as figs, coffee and spice. On the palate sweet and silky with as surprising freshness.
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