|M & D Liquors||USD 16.95 $16.95 750ml|
|Madison Wine Exchange||USD 22.49 $18.99 750ml|
González Byass Amontillado del Duque 30 Años NV
Manuel María González, advised by his uncle Don José Angel (the "Uncle Joe" from whom the famous Tio Pepe takes its name), invested all of his savings in establishing his own company 175 years ago in Jerez de la Frontera. The business remains in the hands of the fifth, sixth, and seventh generations of the family. Business began in 1835 with the purchase of ten barrels that were sent out to England. Manuel María promptly came into contact with the Byass family, who became shareholders in the company and contributed to its expansion in the UK. Even in those early days, González Byass had already begun to focus heavily on export. The founder of González Byass based his life around his passion for wine and constancy, which he applied to his business and which continues to guide the company today. Remaining true its innovative spirit, the winery created CIDIMA (Quality, Research, Development, Innovation, and Environment), the first private oenological research center, in 1955. Just over 30 years ago González Byass began expanding into other wine-growing regions to expand its portfolio of quality wines. Today the company prides itself on having one of the strongest winemaking teams in Europe, owning more than 4.446 acres of vineyards and six wineries, which represent the fabulous diversity of winemaking in Spain.
The research and knowledge from the Gonzalez Byass team of oenologists has resulted in an important list of achievements. Some of the more relevant international contests have prized the quality of a number of wines that are backed by more than 100 years' experience. On the other hand, contests at a national level have placed Gonzalez Byass as a benchmark company in the Spanish wine scene.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Nuts and spice and everything nice. The nose is a mix of acetone, nuts, salt air, musty cellar and mixed brown spices. Smooth with a hint of sweetness and rich flavors of wood, cinnamon, raw nuts, cooked sugar, salt air and more. Smooth and soft in the mouth I only wish I was sitting down enjoying a sunset on the beach. Truely a great wine. 5/5 [NR]
Light golden brown with a nose of honey roasted nuts, and light wood notes. In the mouth caramel, dry nuts, and more soft wood develop. Medium acidty is balanced by a light sweetness at the start. 3.5/5 [NR]
Deep brown in color with a dark core. The nose is amix of cherries, honey and light wood. In the mouth this wine remains light due to a nice acidity and is flavored with rich wood and roasted nuts flavors. 4/5 [NR]
Alfonso, Jerez, Oloroso Seco, Palomino Gonzalez Byass 18% Georgeous light carmel color brilliant clear with hints of gold that flash as you swirl it in the glass. Carmel, wood, salt air, Raw nutmeg, light roasted nut notes and all supported by a light vanilla underlayer. Light and heavey in the mouth at the same time if possible, the flavors are ethereal with a rich salty, wood laden body that lingers in the mouth. Strong flavors of carmel, salt, citrus, light wood notes, light toffee and more and more. This is my first Seco Oloroso so I wont rate it but if this is even a decent at best example of the style than I need to buy more of this. Similar to a Fino in that the rich salt quality is there and lingers, but more hefty than the delicate almost feminine nature of the Fino. Both offer so much and in such surprisingly different ways. The Oloroso is a dry play on the basic elements that make up wine. So much so that I even taste a slight tannin on the mid-palate. But like a chef would a soup, the mire-poix of acid, tannin, fruit, is then sprinkled with a dash of salt air so as to bring alive the sleeping flavors. Too bad so many of us associate sherry with grandma and the sweet wine she drank, unbalanced and heavey, when before us is a treasure trove just waiting to be discovered. I cant wait to explore further this family of wine and all of its manisfitations, hopefully learning what else is out there to stimulate the mind and palate. [NR]
Deep rich brown in color. Honeyed wood, cherry and melon all show on the nose. The palate is very sweet but a strong acidity helps to balance it. Very viscous with maple syrup, and light roasted nut flavors developing on the palate. 3.5/5 [NR]
Light gold in color. The nose show's creamy nut aromas, and dry honey wtih some hints of white flowers. Dry in the mouth with wood notes, salt air and a strong acidty. The finish is soft and delicate and leaves the palate with soft lingering flavors. 3.5/5 [NR]
Solera 1847 is a superior dark oloroso dulce with a velvety palate and concentrated flavors of sweet raisins and figs with a touch of nuttiness on the finish. Very sophisticated and soothing ...
External Reviews for González Byass Amontillado del Duque 30 Años
Gonzalez Byass Solera 1847 Sweet Oloroso NV, Elegant, smooth, mahogany-coloured cream. It has an intense, clear, valvety aroma, with a full-bodied palate.Gonzalez Byass Solera 1847 Sweet Oloroso NV and all other wine from Gonzalez Byass are available for immediate delivery and discounted prices from WineDada.com. We also carry wide variety of wine from Spain and across the globe.
Gonzalez Byass Solera 1847 Sweet Oloroso NV and all other wine from Gonzalez Byass are available for immediate delivery and discounted prices from CheaperCigars.com. We also carry wide variety of wine from Spain and across the globe.
Food Pairings for González Byass Amontillado del Duque 30 Años
A super sweet nose hides a more complex and even drier wine than anyone has a right to expect from the nose of raisins, chocolate, ash, earth, dried mushrooms, toffee, dried apples, and another dose of chocolate. The mouth doesn’t offer nearly as much sugar as all that chocolate promises, but that’s not a bad thing; it just makes the wine even more fascinating. Sure, you can do desserts with it, but cheeses are so much more likely to allow the lashings of sweetness and tangy acids to lurch back and forth in vinous riot.
Notes: 8 years following the traditional solera system
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