González Byass Tío Pepe Fino NV
NV, Jerez, Andalusia, Spain
González Byass Tío Pepe Fino NV
Palomino
González Byass
Glass
$12Glass
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Profile & Story
Tio Pepe was created in Jerez de la Frontera in 1835 by Manuel Maria Gonzalez, who named it after his uncle Jose Angel de la Pena, the man behind the pale, dry style; it became the first registered trademark in Spain and is now the world's best-selling Fino, still made by Gonzalez Byass under the fifth generation of the family. It is 100% Palomino Fino grown on the chalky albariza soils of Jerez, hand selected and pressed lightly in pneumatic presses so that only the mosto yema, the free-run and highest-quality must, is used. Fermented to between 11% and 12% and then fortified to 15.5%, the wine enters the Tio Pepe solera, where the cellar's temperature and humidity and the empty headspace left in each cask allow the velo de flor to form and protect it from oxygen. It remains under flor for a minimum of four years in the traditional solera system.
Tasting Notes
Pale golden yellow, the colour kept by the flor's protection from oxygen. On the nose, sharp yet elegant aromas of the yeast from the flor, balanced by the almond notes typical of the Palomino variety. Completely dry on the palate, with reminders of almond, green olive and green apple and a slight bitterness; surprisingly fresh after four years in oak, with a long and complex finish.
Pairing Recommendation
Gonzalez Byass serves it very chilled, 4 to 7C, in a small white wine glass, as an aperitif with toasted almonds, toasted bread with crushed tomato, sardines, mackerel and young cheese.