ALFONSO
Oloroso Gonzalez Byass
| Grapes | Palomino |
| Origin | Spain, Sherry |
| ABV | 18% |
WINEMAKING The must destined for Alfonso comes from the second press of the pneumatic Willmes presses so as to obtain slightly more structure and body. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Alfonso Solera. An empty space of 100 liters is left in the cask so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidization. Alfonso remains in American oak casks, supervised by our winemaker and master blender Antonio Flores, following the traditional Solera system for an average of 8 years.
WINEMAKER’S NOTES Due to its time in contact with oxygen Alfonso shows a golden amber colour. On the nose round intense aromas with the nuttiness of the Palomino variety standing out, in this case hazelnuts and walnuts. As a result of the time spent in cask Alfonso shows subtle aromas of oak and spiced notes which remind of truffle or leather. On the palate flavourful and structured with a long and complex aftertaste and slight vanilla touches with a surprising sweet note on the finish.
SERVING AND PAIRING Alfonso should be served slightly chilled between 10 and 12ºC in a small white wine glass. Perfect with rich meat stews, cured meats and beef/goose consommé. The dryness of this wine makes it perfect for gelatinous meats such as oxtail and pork cheeks. Winemaker's notes (Oct 2023)
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*Case price discount: Mix any 12 bottles of wine (or 9 litre equivalent) or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified (4.5 litres) to get the discounted 'case price' for each bottle.
Relatively pale for an Oloroso. Rich and round on the attack but in fact totally dry. Notes of green olives, turning to a nutty and very long and intense finish. Delicious. (This is the base wine for GB's Mathusalem)L&S (May 2011)
Gonzalez Byass
In 1835, a young man called Manuel María González Angel arrived in Jerez, intent on making a name for himself in the thriving and lucrative sherry business. Encouraged by the consistent growth in exports, that same year he purchased a small winery and began to produce and export his own wines. This was the start of Bodegas Tío Pepe which, due to the firm’s increasing success, became the González Byass company soon afterwards. Today, Bodegas Tío Pepe is known around the world as one of the leading producers of sherry and Brandy de Jerez.
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