Gonzalez Byass Vina AB Amontillado Sherry Front Label
Gonzalez Byass Vina AB Amontillado Sherry Front LabelGonzalez Byass Vina AB Amontillado Sherry Front Bottle Shot

Gonzalez Byass Vina AB Amontillado Sherry

  • W&S93
  • WS90
  • WE90
  • WW90
    750ML / 16.5% ABV
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    4.4 5 Ratings
      750ML / 16.5% ABV

      Winemaker Notes

      A very young Amontillado that has experienced both biological and oxidative aging. Dark golden in color with aromas of almonds, characteristic of the Palomino variety, and the yeast, as a result of time spent under 'flor'. Vina AB also demonstrates hints of wood and a salty finish. On the palate dry and complex with hints of the wood and aging under yeast.

      An excellent aperitif and also perfect with white meats, fish, and mature cheeses.

      100% Palomino

      Critical Acclaim

      All Vintages
      W&S 93
      Wine & Spirits
      This is the youngest Amontillado from Gonzalez Byass, with four years of aging under flor and another four years in oxidative aging. True to form, it is a delightful wine, graceful and elegant in its fine balance between acidity, minerality and a soft, almost delicate body. It takes on surprising force with air, a sense of limestone in scent and flavor that propels the wine toward something rich, like grilled sea bass.
      WS 90
      Wine Spectator
      A dry version, with good tension to the walnut, singed orange peel and cardamom flavors. Offers a focused, salty finish.
      WE 90
      Wine Enthusiast
      This amontillado smells complete, with a tight aromatic mix of raw wood, brine, citrus and dried stone fruits. The palate is racy, with razor-like acidity. Intense flavors of dried apricot, tart nectarine and almond skins finish full and lasting, with cutting acidity.
      WW 90
      Wilfred Wong of Wine.com
      Showing a superb Amontillado aroma, the Gonzalez Byass Viña AB offers an excellent nuttiness and minerality in its aromas. The wine's palate is smooth and mostly dry. Pair it with a dry jack and toasted almonds. (Tasted: November 15, 2017, San Francisco, CA)
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      Gonzalez Byass

      Gonzalez Byass

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      Gonzalez Byass, 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.

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      Sherry comes from only one place in the entire world, Andalucía, Spain where the soil and unique seasonal changes give a particular and unsurpassable character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Sherry's main grapes include Palomino, Pedro Ximénez and Muscat of Alexandria.

      Tasting Notes for Sherry

      Sherry is a fortified wine that comes in many styles from dry to sweet. Fino, from Jerez, and the similar style called Manzanilla, from the humid and cool, coastal town of Sanlúcar de Barrameda, are the lightest and driest styles, and are meant for early consumption. Their creation is dependent on the action of flor, which are benevolent film-forming yeasts that make a floating veil on the surface of the wine, which aid in protecting it from oxidation. 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. A Palo Cortado Sherry 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 anywhere from five to twenty five years, becoming aromatic and strong like a fine bourbon. A sweetened Oloroso is a Cream sherry; a Pale Cream is one that has had the color removed. Pedro Ximénez and Muscat, representing a tiny proportion of production can make some amazing single varietal sweet sherries but the vast number of styles are primarily based on the Palomino grape.

      Perfect Food Pairings for Sherry

      For Fino and Manzanilla, think Spanish tapas: baked anchovies, patatas bravas, olives, cold cuts and manchego. For Amontillado and Palo Cortado, dishes like roasted turkey, grilled tuna, artichokes and asparagus will go well; dark chocolate could pair with these too. Rich poultry and foie gras will work with dry Oloroso. Cream Sherry and sweet Pedro Ximénez should be enjoyed with dessert or cheese.

      Sommelier Secrets for Sherry

      Most Sherry produced is dry and meant to pair alongside traditional Spanish food. The British and American markets have traditionally focused on the sweet ones.

      SWS320781_0 Item# 147843

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