González Byass, Jerez, Spain
VINEYARD FEATURES
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 and therefore 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 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 70% humidity and annual rainfall is 600 litres/m2. The harvest in Jerez begins mid August and generally lasts for 3 weeks maximum. The grapes used for Tio Pepe are all hand harvested and transported to the vinification plant in small crates of 15 kilos.
SOLERA 1847 CREAM
Solera 1847, Oloroso Dulce Sherry from Spain. It is a superior dark cream sherry aged for around nine years. Solera 1847 has a velvety palate, with concentrated sweet raisin and figs from the addition of Pedro Ximenez.
DRINK WITH –
It is an excellent match for desserts and pates.
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