Gonzalez Byass Nectar Pedro Ximinez Sherry
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#67 Wine Enthusiast Top 100 of 2020
Nectar is a young PX showing rich aromas of fresh fruit such as raisins and hints of honey, syrup and fruit preserve. On the palate it is velvety and smooth with good acidity with alleviates the sweetness. Perfect with desserts such as vanilla ice cream, black chocolate and cheesecake.
Professional Ratings
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Decanter
Elegant and inviting, with layers of dark bitter chocolate, burnt orange and barley sugar leading on to a lush, rich palate of toffee, caramel and espresso.
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Wine Spectator
Thick and oily in feel, with buckwheat honey, toasted sesame, prune and date flavors forming the core. A Christmas pudding note pervades the exotic finish.
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Wine Enthusiast
A smooth nose deals typical P.X. aromas of chocolate, fig and raisin. On the palate, this is thick and a touch chewy but that's not abnormal for this type of wine. Rich flavors of café mocha and chocolate finish long, sweet and satisfying.
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Wine & Spirits
Behind the waves of sweetness, of candied walnuts and dried plum aromas, you can feel a saline nerve, a freshness that is later confirmed in the mouth by acidity that seems to surf the caramel, giving a touch of balance. This PX aged for nine years in botas.
González Byass was created in 1835 by Manuel Maria González and remains in family hands today, now in the fifth and sixth generation. Founded in Jerez de la Frontera, Andalusia, in the heart of Sherry country, it is dedicated to the production of high-quality sherries. The Sherry triangle, made up of Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda, has a unique microclimate influenced by the surrounding Atlantic Ocean and Guadalquivir and Guadalete rivers. Production is dominated by the Palomino variety, and vines are planted in the white Albariza soil, with high chalk content which is excellent for retaining moisture. These soil conditions, combined with over 3,000 hours of annual sunshine, fresh, humid breezes from the west (poniente) and warm, dry breezes from the east (levante) have formed the perfect marriage with the Palomino variety to produce an array of sherry styles.
All sherries are aged following the traditional Solera system where the wines are blended in 600 litre American oak casks. Many styles are produced with distinctive characters depending on whether they have been aged under the influence of the flor (a layer of natural yeast) or as an oloroso (in contact with oxygen).
Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.
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.