Founded in 1835 by Manuel Maria González, Gonzalez Byass sherries are produced at their bodega in Jerez, Spain, where unique, chalky vineyard soils retain moisture to help vines thrive during long, hot summers. Gonzalez Byass Solera 1847 Cream Sherry is produced from 75% Palomino and 25% Pedro Ximenez grapes. The Palomino must destined for Solera 1847 comes from the first press of the continuous 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 Oloroso solera. An empty space of 100 litres is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidisation. The Pedro Ximénez grapes undergo a strong press 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 Pedro Ximénez solera. After ageing separately for approximately 4 years the two grape varieties are blended. The blend then enters into the Solera 1847 solera where it will spend a further 4 years. Residual sugar: 128g/l. Bottled at 18%. (Bottle size 750ml)

Nose: Aromas of raisins, vanilla, oak and slight hints of hazelnuts.

Palate: A delicate wine with a smooth reminder of dates and raisins.

Finish: Finishes with touches of caramel and oak and a subtle note of nuts

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