González Byass Solera 1847

González Byass traces its roots to 1835 in Jerez de la Frontera and is one of the most prominent names in Sherry. Solera 1847 is a Cream, a sweetened blend built from two grapes grown on albariza chalk soil: dry Oloroso made from Palomino, blended with sweet wine from sun-dried Pedro Ximénez. The Palomino is fortified above the strength at which flor can survive, so it ages oxidatively rather than under a veil of yeast. Over years in a solera system, where younger wine is progressively blended into older, slow exposure to air through the cask deepens the colour and develops the nutty, dried-fruit character of an aged Oloroso. The Pedro Ximénez, made from grapes laid out to raisin in the sun, brings concentrated sweetness, dark dried fruit and body. The two are married to make a wine that is dark mahogany, with aromas of fig, raisin, vanilla and a touch of oak. The palate is velvety and sweet, with caramel, date and well-integrated wood leading to a long warming finish. Serve lightly chilled or at cool room temperature in a small glass, after dinner.