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Harveys Bristol Cream Sherry (half-bottle)

Sherry from Jerez, Spain
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        Winemaker Notes

        The original cream sherry - a unique blend of classic old Oloroso wines, fine Amontillados, and high quality sweet wines. Bristol Cream tastes smoother and more complex than other Sherries due to the high quality and extra age of its components. Bristol Cream can be served chilled or on ice, or enjoyed as a dessert wine. It has a deep golden chestnut and amber color, with clean, fresh and tangy dried fruit aromas, fruity grape flavours and creamy velvet, smooth, mellow, woody nutty and earthy flavors and finish.

        Critical Acclaim

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        Harveys

        Harveys

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        Harveys, Jerez, Spain
        Image of winery
        Founded in 1796, the Harveys name is now synonymous the world over for fine sherry, particularly its flagship wine, Harveys Bristol Cream, the most famous sherry in the world and the best selling sherry in the United States. Harveys owns 2,000 acres of vineyard land in the prestigious sherry growing region of Jerez Superior, all on outcroppings of fine albariza soil. Harveys sherries are the result of traditional solera techniques that blend the individual wines into a golden smooth, refreshing wine with a complex nutty character. Harveys Bristol Cream is made from aged wines drawn off more than 50 solera systems. The exact blend of wines is carefully guarded company secret.

        Jerez-Manzanilla

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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.

        SWS10844_0 Item# 16184