The bottling of Manzanilla and Fino in its raw state, ‘en rama’, has been one of the great developments in the world of Sherry in the past decade. For most of us, it is as close as we can get to tasting a wine direct from the solera.
It is particularly pleasing to see that large players such as Gonzalez Byass have embraced innovations such as this. Tio Pepe is always a good drink, notwithstanding the large volumes in which it is made. Tio Pepe ‘En Rama’ takes things to another level. It is a truly exciting wine, with notes of grilled hazelnuts, freshly baked sourdough bread and salty sea air. The added punch here is due to the wine being bottled in spring, when the layer of flor is at its thickest.
This is a new wine to the Australian market. Let’s hope sommeliers and consumers embrace it, as it is utterly delicious. More please!
Producer: Gonzalez-Byass
Variety: Sherry
Region: Jerez, Spain
ABV: 15.0%
Closure: Screw cap
Retail Price: $45.00
Date tasted: 9 September 2017
Tasting Note:
Bright golden yellow. Engaging and alluring nose of grilled nuts, freshly baked sourdough, distinctive saline note. Full in body, intensely flavoured, great drive and power. Brine, grilled hazelnuts and sourdough. Delicious and a perfect match for Serrano ham.
Score: 17.5/20
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