Like Valdespino’s Fino Inocente and Amontillado Tio Diego, it is sourced from the Macharnudo Alto vineyard, the highest point and probably the most famous vineyard in the Marco de Jerez and made with with specific casks from these Fino and Amontillado rerouted to oxidative aging. Aged for an average of 25 years in the solera system. Beautiful aromas of caramel, orange rind, and iodine. Sharp, precise, quite saline, with flavors of hazelnuts. Very very long finish with lingering hazelnuts — 2 months ago
Like Valdespino’s flagship fino, the NV Tío Diego Amontillado is sourced from the famous Macharnudo vineyard in Jerez. Fermented in oak botas, it was aged for a total of 15 years (10 years of biological aging under flor in a solera separated from Inocente followed by another five years of oxidative aging). Elegant nose with aromas nuts, caramel (reminds me of rum). Mineral. Amazing value for a top-quality Amontillado — 6 months ago
80% Espadin / 20% Arroqueno. Tio Leonardo. Balanced fruit and earth if almost too Smokey. Left wanting more. — 9 months ago
The colour of Coke, lovely molasses and Christmas pudding on nose. So thick, sweet and long with just about enough acidity. Amazing value in small quantities. — 4 months ago
Gonzalez Byass’ flagship wine is 100% Palomino from the Macharnudo and Carrascal vineyards, aged for 4 years under flor in the Tio Pepe solera, started in the 1830s by the bodega founder’s uncle José Ángel (“tío Pepe” or “Uncle Joe”). At that time, Jerez was known for its exports of dark Amontillado and Oloroso, but Uncle Joe decided to reserve a few casks for the dry, lighter style of Fino he and other locals liked to drink. The wine rapidly took off and by the 1860s it was being exported to all major markets. Pale straw color. Sharp nose with aromas of almonds, green olives and yeast. Light, fresh, clean on the palate. Slightly saline — 5 months ago
Flór on the nose, conflicting musty/fresh
Lots of lemon, some almond.
Palate is lemony, soft, w a hint of the sea. Every year they persist. — 7 months ago
Delicious. Love envinate — 5 months ago
Very impressed by the Palmas series, a special release of “en rama” sherries from selected casks from the Tío Pepe solera. Traditionally, cellarmasters in Jerez would mark exceptional casks with a chalk drawing of a palm tree branch (palma in Spanish), potentially adding more branches if those wines continued to show finesse and delicacy as they aged. To make the selection, González Byass’ invites different guests (mostly wine critics and somms) every year, an honor that befell Ferran Centelles (El Bulli) in 2020.
The 2020 Una Palma comes from three casks from the Tio Pepe solera with 6 years of aging under flor, bottled unfined and unfiltered (en rama). Sharp nose with notes of almonds, yeast and hints of citrus. Fresh, mineral and very saline. Much more intense aromas and flavors than the regular Tio Pepe — 5 months ago
Cafe central tio miguel 7/17 — a year ago