González Byass Tio Pepe Del Duque Amontillado VORS
| Type of Wine | |
|---|---|
| Country | Spain |
| Region | |
| Winery | |
| Grape | , |
| Content (Alc) | Demi (0.375 ltr) (21%) |
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González Byass is a family business, founded in 1835, dedicated to making premium sherries and brandies in Jerez, Spain. Well-known brands such as Tio Pepe Fino Sherry, or the gems such as Matusalem or Apostoles have made González Byass one of Spain's most famous wine brands worldwide. Tradition, research and quality are the pillars of this winery, which has almost two centuries of experience. In total there are more than 10,000 hectares of vineyards in the Jerez region. The predominant Palomino grape, is named after a 13th-century Spanish knight. Should the Palomino grape grow elsewhere, it is susceptible to oxidation (darkening and spoiling), but the magical combination of the soil and the prevailing humidity promotes the growth of the protective flor yeast.
The Del Duque is an amontillado from the VORS collection, one of the Very Old Rare Sherries by González Byass. Amontillado is a unique wine due to its double aging process: first, this wine matures under flor, followed by a period in which the flor gradually disappears and the wine is exposed to oxidation. Made from palomino grapes. The golden brown wine is mildly dry, has aromas of nuts, dried fig and date and comes across as full and powerful. The long, complex finish is spicy and lively. The sharpness of the palate is somehow balanced by an off-dry feel that makes it very drinkable.
| Type of Wine | Sherry |
|---|---|
| Country | Spain |
| Region | Jerez |
| Winery | Gonzalez Byass |
| Grape | Palomino, Pedro Ximenez |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Alcohol % | 21 |
| Alcohol free/low | No |
| Content | Demi (0.375 ltr) |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| Tasting Profiles | Complex, Donker fruit, Houtgerijpt, Krachtig, Kruidig, Rijk |
| Drink moments | Borrelen, Lekker luxe, Open haard |
| Sommy Pairing Beschrijving | Deze Del Duque Amontillado VORS toont een geraffineerd smaakpalet van geroosterde noten, amandel en walnoot, gekonfijte vijg en dadel met een lichte karamel- en eikentoets, aangesterkt door een droge, lichtzoute mineraliteit en een levendige, pittige afdronk die door een subtiel off-dry gevoel in balans blijft. Daardoor werkt hij uitstekend bij zoute charcuterie zoals jamón of chorizo omdat de notige en umami-tonen elkaar versterken, bij vette vis zoals gegrilde makreel, tonijn tataki of gerookte zalm omdat de zuren en de oxidatieve tonen het vet knippen en extra diepte geven, en bij volle kazen zoals rijpe Manchego of blauwschimmel waar de nootachtige en lichtzoete nuances harmonie creëren; probeer de vis licht gegrild of licht gerookt en de charcuterie simpel geserveerd of met een klein lepeltje vijgencompote om de beste combinatie te krijgen. |
Parker
Rating
94
Release Price
$50
Reviewed by
Luis Gutiérrez
Issue Date
29th Aug 2013
Source
208, The Wine Advocate
The NV Amontillado del Duque VORS is Palomino of at least 30 years of age from the Tio Pepe solera. The color is dark amber, with a very powerful nose of old wood, candied fruit and walnuts. The sharpness of the palate is somehow balanced by an off-dry feeling which makes it very drinkable.
Gonzalez Byass is one of the greatest, historical names in Sherry (and Brandy), as well as the largest in Jerez, and the Tio Pepe brand and image one of the icons of Spain, and the best selling Fino in the world stored in an impressive solera of 30,000 botas. Moreover, it’s one of the few large Sherry companies still family-owned and managed. I had a very pleasant visit at their extensive facilities by Jerez Cathedral, visiting the different bodegas, tasting some wines from bota, discussing the developments for the en rama wines, the comeback of the pagos, while hearing about the history of the founders, the different buildings, and how things were many, many decades ago. It’s a fascinating visit offered to the public, in which thousands of visitors from all over the world (they mention 250,000 per year) learn the secrets of Sherry wine. I had the chance to sit down for a very relaxed conversation while sipping some very old wines at their library with winemaker Antonio Flores and vice-president Pedro Rebuelta Gonzalez, talking about wine in general, Sherry in particular, their company and a lot of other things. Gonzales-Byass was founded in Jerez in 1835 by 23-year-old entrepreneur Manuel Maria Gonzalez, who exported the first cask of Tio Pepe to London in 1844. Gonzalez was advised by an uncle of his, a man called Jose Angel de la Pena. Uncle Jose had a small bodega with his own solera of Fino, which had direct access to the street as he liked to come and go as he fancied. People called Jose are often nicknamed Pepe in Spain, so the solera of uncle Jose (tio means uncle), or uncle Pepe gave name to the famous Tio Pepe brand. The original bodega del Tio Pepe still exists, is in use today, and in fact holds some of the best botas of Tio Pepe Fino. Gonzalez took different partners, and the company changed names a number of times, like Manuel Maria Gonzalez & Cia or Gonzalez & Dubosc. In 1855, the year the people of Bordeaux were really busy making the classification of their chateaux, Gonzalez sold some company shares to his importers and distributors in the UK, Robert Blake Byass. The name of the company was definitely set to Gonzalez Byass & Co., which has been kept till the present day. Today the fifth generation of the Gonzalez family still own and manage the company. Through the years the company and its holdings have been greatly expanded, and the winery today is akin to a small town of 37 hectares, as it has incorporated some of the streets that connected the different bodegas, La Constancia, La Concha (a unique round bodega attributed to Gustav Eiffel), Los Apostoles, La Cuadrada, and the more recent Gran Bodega Tio Pepe, Las Copas or Marques de Bonanza. As a curiosity, if you visit their premises you’ll be able to see the largest working weathervane on earth, in the shape of a bottle of Tio Pepe!
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Spain, Cadiz González Byass is a family business founded in 1835 dedicated to making premium sherries and brandies in Jerez, Spain. Well-known brands such as Tio Pepe Fino Sherry, or the gems such as Matusalem and Apostoles have made González Byass one of Spain's most famous wine brands worldwide. Tradition, research and quality are the pillars of this winery, which has almost two centuries of experience. According to her tradition, González Byass has developed over the past 30 years into a 'family of vineyards' in wine production in some of Spain's most famous wine producing regions, such as; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz) and Viñas del Vero (Somontano). In each of these regions, the family strives to produce the best quality wines possible, respecting local traditions and terroir. Likewise, the company has also expanded into the premium spirits category with brands such as The London No. 1 Gin, MOM, Druide Vodka and Nomad Outland Whiskey.
The most famous product of Gonzaal's Byass is Tío Pepe: a very good basic fino and then of course the top and that is the Tío Pepe and Rama. Unlit and has had time to mature gently and carefully.
Deze Del Duque Amontillado VORS toont een geraffineerd smaakpalet van geroosterde noten, amandel en walnoot, gekonfijte vijg en dadel met een lichte karamel- en eikentoets, aangesterkt door een droge, lichtzoute mineraliteit en een levendige, pittige afdronk die door een subtiel off-dry gevoel in balans blijft. Daardoor werkt hij uitstekend bij zoute charcuterie zoals jamón of chorizo omdat de notige en umami-tonen elkaar versterken, bij vette vis zoals gegrilde makreel, tonijn tataki of gerookte zalm omdat de zuren en de oxidatieve tonen het vet knippen en extra diepte geven, en bij volle kazen zoals rijpe Manchego of blauwschimmel waar de nootachtige en lichtzoete nuances harmonie creëren; probeer de vis licht gegrild of licht gerookt en de charcuterie simpel geserveerd of met een klein lepeltje vijgencompote om de beste combinatie te krijgen.
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