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| Type of Wine | |
|---|---|
| Country | Spain |
| Region | |
| Winery | |
| Grape | |
| Content (Alc) | Demi (0.375 ltr) (15.5%) |
| Drink window | To 2040 |
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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.
Noé is a sherry from the exclusive VORS collection, one of the Very Old Rare Sherries from González Byass. The deep dark brown, almost black wine from Jerez is made from the pedro ximenez grape. The grapes are sun-dried so that they retain their exceptionally high concentration of residual sugars. The wine is aged for 30 years in 100% oak barrels. Aromas of caramel, apple syrup, dried figs, raisins and nuts. The aftertaste is full, spicy and velvety. This amazing wine is actually a dessert in itself, but it also pairs exceptionally well with desserts of bitter chocolate, ice cream, and intense blue cheeses such as Cabrales or Roquefort.
| Packing information | Box |
|---|---|
| Block Bundle Options | No |
| Type of Wine | Sherry |
| Country | Spain |
| Region | Jerez |
| Winery | Gonzalez Byass |
| Grape | Palomino |
| Biological certified | No |
| Natural wine | No |
| Vegan | Yes |
| Drinking till | 2040 |
| Alcohol % | 15.5 |
| Alcohol free/low | No |
| Content | Demi (0.375 ltr) |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | Yes |
| Closure | Cork |
| Parker rating | 91 |
| James Suckling rating | 96 |
| Tasting Profiles | Complex, Donker fruit, Rijk, Rond, Vol, Zoet |
| Drink moments | Cadeau!, Iets te vieren, Lekker luxe |
| Sommy Pairing Beschrijving | Deze intens zoete Pedro Ximénez V.O.R.S. onthult lagen van gedroogde vijgen, rozijnen, karamel, toffee, donkere chocolade en een vleugje geroosterde noten met een fluwelen, lange afdronk. Door zijn geconcentreerde suiker en diepe umami past de wijn schitterend bij kaasplanken met krachtige blauwe kazen, bij feestelijke desserts van bittere chocolade en bij romige ijsjes omdat het contrast van zout, bitter en romigheid elkaar verheft. Serveren bij licht gekoelde temperatuur en combineren met geroosterde of gekarameliseerde elementen zoals vijgen uit de oven, chocolade ganache of walnootkrokant werkt bijzonder goed omdat die bereidingswijzen de zoetheid en de geroosterde smaken van de wijn versterken. |
Rating
91
Release Price
$50
Drink Date
2013 - 2019
Reviewed by
Luis Gutiérrez
Issue Date
29th Aug 2013
Source
208, The Wine Advocate
The NV Noe Pedro Ximenez Muy Viejos VORS 30 Anos from sun-dried Pedro Ximenez grapes originates in the Nectar solera, and has a final average age of more than 30 years. The sugar level is 400 grams per liter. It has a different character and profile, more vinous than other PXs, it displays a volatile nose, with some minty, herbaceous and balsamic notes, intermixed with incense, ash and tar. The palate is extremely intense, velvety and round, with balanced sweetness, ending with a varnished note that lifts the wine up.
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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Gold Decanter
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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 intens zoete Pedro Ximénez V.O.R.S. onthult lagen van gedroogde vijgen, rozijnen, karamel, toffee, donkere chocolade en een vleugje geroosterde noten met een fluwelen, lange afdronk. Door zijn geconcentreerde suiker en diepe umami past de wijn schitterend bij kaasplanken met krachtige blauwe kazen, bij feestelijke desserts van bittere chocolade en bij romige ijsjes omdat het contrast van zout, bitter en romigheid elkaar verheft. Serveren bij licht gekoelde temperatuur en combineren met geroosterde of gekarameliseerde elementen zoals vijgen uit de oven, chocolade ganache of walnootkrokant werkt bijzonder goed omdat die bereidingswijzen de zoetheid en de geroosterde smaken van de wijn versterken.
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