Gonzalez Byass Nectar Pedro Ximenez
- Pedro Ximinez
- Rich and sweet this shows complex flavours of caramel and dried fruit
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- The seed that grew into Gonzalez Byass was planted in 1835 by Manuel MarÃa Gonzalez Angel, with Robert Blake Byass - his agent in England - only joining the firm two decades later. The two families remained in partnership through much of the 20th Century and the business has grown to be one of Sherry's most recognisable and important names. In 1988 the Gonzalez family bought out the Blass family, taking sole control of the business. The business is based in some fine buildings in Jerez, including one designed by Eiffel. This is a must-see for any Sherry tourist, as is popping inside to see El Cristo (a Sherry butt holding in excess of 157000 litres), which was purchased for the visit of Queen Isabella II in 1862. This gigantic butt is accompanied by twelve 6000 litre butts, representing the twelve apostles, which surround El Cristo, except for Judas, which is used to store vinegar! Today, the company's cellars hold over 45 million litres of Sherry and Brandy de Jerez.
Nectar seems such an appropriate name for this wine, given its raisiny mouth-coating sweetness and treacly texture. The Nectar pours ebony in the glass and has complex flavours of caramel, dried fruits, figs, mocha and spice. It is a perfect match for all sweet desserts. You'll fall in love.
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