Noe30yearoldPedroXimenez–37.5cl–GonzalezByass

Gonzalez Byass is synonymous with top-flight sherries and of course, its leading Fino ‘brand’, Tio Pepe. However, what is little-known is the extraordinary range of very old, rare sherries – VORS- that they bottle in tiny quanities.

The Noe PX is made from late harvested, sundried grapes and is an intense ebony colour. Silky and sweet with aromas of figs, coffee and spice and a surprising freshness. Delicious served lightly chilled either on its own or with strawberry, orange or chocolate desserts

15.5% abv

Terroir: The vineyards in Jerez are unique to the area. The soil is mainly Albariza, a white soil which contains up to 605 chalk and therefore has a large capacity for maintaining moisture, very important given the long, hot and dry summers, as irrigation is prohibited. The microclimate is influenced by the surrounding Atlantic Ocean and rivers Guadalquivir and Gaudalete, with moist and warm prevailing winds and occasional hot, dry levante winds from north Africa. Temperatures are warm with 70% humidity and moderate annual rainfall.

Harvest: The harvest in Jerez begins mid August and generally lasts for 3 weeks maximum. The Pedro Ximenez grape, although white, is treated slightly differently as it is destined for sweet wines: the grapes are collected from the vine slightly later and are then sun dried in a process called ‘soleo’, where the bunches of grapes 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, which in turn concentrates the fruit sugars.

Winemaking: Due to their semi-dried state, the PX grapes undergo a strong press not dissimilar to olive oil production. The must then begins to ferment until it stops naturally at around 7% due to sugar stress. At this point the wine is fortified to 15% alcohol and added to the Noe solera. The wine remains in cask for an average of 30 years following the traditional Solera system.

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