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Gonzalez Byass Nectar Pedro Ximinez Sherry

Sherry from Jerez, Spain
  • W&S92
  • WS90
  • WE90
    15.5% ABV
    All Vintages
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      15.5% ABV

      Winemaker Notes

      Nectar is a very dark and intense mahogany in color. It demonstrates very sweet aromas of raisins and caramel with slight hints of wood. On the palate velvety and very sweet with hints of mature raisins and dates with a long and lovely finish.

      Pairs perfectly wtih ice cream and dark chocolate.

      100% Pedro Ximinez

      Critical Acclaim

      All Vintages
      W&S 92
      Wine & Spirits
      Behind the waves of sweetness, of candied walnuts and dried plum aromas, you can feel a saline nerve, a freshness that is later confirmed in the mouth by acidity that seems to surf the caramel, giving a touch of balance. This PX aged for nine years in botas.
      WS 90
      Wine Spectator
      Smoky and alluring, with warm molasses and date notes leading the way, backed by a creamy feel and a lingering buckwheat honey accent. Frankly sweet but with a touch of elegance.
      WE 90
      Wine Enthusiast
      A deep, cool, mellow style of PX with requisite raisin and prune aromas along with molasses and a touch of heat. Feels unctuous and almost cloying, with concentrated caramel and raisin flavors. Very long and supersweet, with excellent power and commendable balance.
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      Gonzalez Byass

      Gonzalez Byass

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      Gonzalez Byass, Jerez, Spain
      In the 1830's, Manuel Maria Gonzalez decided to form a partnership with Mr Robert Blake Byass, his wine sales agent in England, which gave rise to the Gonzalez Byass company. Gonzalez Byass, a family company, now has international renown as wine and brandy de Jerez producing vintners.


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      Known more formally as Jerez de la Frontera, Jerez is a city in Andalucía in southwest Spain and the center of the Jerez region and sherry production. Sherry is a mere English corruption of the term Jerez, while in French, Jerez is written, Xérès. Manzanilla is the freshest style of sherry, naturally derived from the seaside town of Sanlúcar de Barrameda.

      Most sherries are dry and meant to pair alongside food but Americans have traditionally focused on the sweet ones. Sherry comes from only one place in the entire world, Andalucía, where the soil and unique seasonal changes give an unsurpassed character to its wines. The many styles change with the process of production, not really the grape, though certain styles are reserved for different grapes. The main grapes are Palomino, Pedro Ximénez and Muscat of Alexandria.

      Pedro Ximénez can make some amazing sweet sherries. Cream Sherry is technically the sweetest, darkest style of Sherry, except sometimes Pedro Ximénez can be sweeter. The rest of the styles are dry and dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine and protect it from oxidation.

      Fino, from Jerez, and Manzanilla, from the humid and cool coastal town of Sanlúcar de Barrameda, are the lightest styles and are meant to be drunk young.

      Amontillado happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino that has a darker color and richer palate.

      When flor yeast dies unexpectedly, the result is Palo Cortado. Palo Cortado Sherries can behave like Amontillado on the palate but often show a greater balance of richness and delicacy.

      Oloroso never develops flor but is oxidized for five to twenty five years and become aromatic and strong like a fine bourbon.

      PIN321032_0 Item# 147840