Gonzalez Byass

Fino Dos Palmas Jerez-Xérès-Sherry Palomino Fino

9.356 ratings
9.517 pro ratings
Jerez, Andalucía, Spain
Palomino Fino
Top Notes For
Mark Cochard

Sommelier phillywine.com, Chaddsford Winery

9.3

Lat in the evening last day of Texsom

Lat in the evening last day of Texsom

1 person found it helpfulAug 11th, 2015
Alex Alan

Wine Director Hotel Delmano

9.3

So good! Depth, texture, balance. Hits all the right notes for tremendous Fino sherry!

So good! Depth, texture, balance. Hits all the right notes for tremendous Fino sherry!

1 person found it helpfulApr 22nd, 2015
Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.4

@winesofspain this is so delicious Cream, round and very detailed, the flavor is raw and pure!

@winesofspain this is so delicious Cream, round and very detailed, the flavor is raw and pure!

Aug 1st, 2016
Sarah O'Kelley

Just a touch beyond una Palma - lemon but with some hazelnuts!

Just a touch beyond una Palma - lemon but with some hazelnuts!

Jun 1st, 2015
Stefan Metzner

Dense structure, long finish, very high typical #welldonegonzalesbyass

Dense structure, long finish, very high typical #welldonegonzalesbyass

Apr 30th, 2015
Anya Spethmann

So so good.

So so good.

Oct 1st, 2014
Jeremy Shanker

Sommelier at RN74

9.0

An unbelievable fino. Chamomile and rainwater. Incomprehensible purity.

An unbelievable fino. Chamomile and rainwater. Incomprehensible purity.

Jun 2nd, 2014
Kirk Wallace

Very interesting. Quite delicate, but amazing salinity on the finish. Totally delicious and refreshing.

Very interesting. Quite delicate, but amazing salinity on the finish. Totally delicious and refreshing.

Jan 5th, 2014
Andrew Holod

National Sales Grapes of Spain

10

8 year old fino. A touch of oxidation. Flor has digested more of the nutrients in the wine and while the floe is alive some spots are exposed to air

8 year old fino. A touch of oxidation. Flor has digested more of the nutrients in the wine and while the floe is alive some spots are exposed to air

Aug 20th, 2013