Wine in Jerez-Xeres-Sherry

Founded in 1877 by brothers-in-law Sir Andrew Williams and Arthur Humbert, Bodegas Williams & Humbert has been considered one of the world's most prestigious wine and spirits producers for more than 140 years. Located in Jerez de la Frontera, the heart of sherry production, Bodegas Williams & Humbert has vineyards spanning more than 1200 acres. Bodegas Williams & Humbert utilizes the solera method, one of the most traditional method of ageing where small amounts of younger wines are systematically blended with more mature wines over a period of time. Bodega Williams & Humbert has a variety of sherry lines, most notably the Dry Sack medium created in 1906, a staple sherry among many restaurants around the world.

Rich and full-bodied, this golden brown, viscous Pedro Ximénez offers abundant aromas and flavors of prunes, raisins, figs, roasted nuts, and exotic spices. Sweet, smooth and luscious on the palate, it's delicious when sipped or poured over vanilla ice cream.

An authentic Amontillado produced from fine Manzanilla, dry and deeply golden in color. Clearly reminiscent of its late Manzanilla stages with salt air on the nose. Aging has rounded the palate naturally, balanced and long with salt brine lingering.

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From the largest producer in Sanlucar de Barrameda comes this dry, pale straw-yellow colored Manzanilla. Crisp and vibrant with a salty tang, it has a refreshing finish. Serve chilled, preferably with nuts, olives, seafood or tapas.

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Tio Pepe is a five-year-old Fino. Due to the fact that the flor protects Tio Pepe from oxygen it has been able to maintain a pale golden yellow color. On the nose sharp yet elegant aromas of the yeast from the flor balanced with almond notes typical of the Palomino variety. On the palate completely dry with reminders of almonds, green olives, green apple and a slightly bitter note on the finish. Serve very chilled with toasted almonds, seafood and fish.

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Leading with a sweet aroma of butterscotch and hazelnuts, caramel and spice, this Amontillado fits nicely whenever good taste and sophistication reside. Amontillado pairs well with the smoky taste of grilled mushrooms or roasted glazed chicken. It also works incredibly well as a deglazing wine for any poultry or meats.

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Iconic Manzanilla named for the widow Aurora Ambrosse Lacave, pioneering female sherry executive of the early 20th century. Yuste has skillfully integrated the 19th-C. solera with his own to produce a complex, rounded and saline Manzanilla averaging 8 years of age, preserving an interplay of seaside freshness with a full mid-palate.

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"The Palo Cortado solera from Bodegas Tradición has an average age of around 32 years (believe it or not, this makes it the youngest wine in their dry range). Every year, no more than +/- 2000 bottles are taken out of this solera, in different sacas throughout the year. This release had 477 bottles. The Palo Cortado solera started with stocks bought from Bodegas Croft (their 1970 and 1982 vintages) and 18th Century casks from Bodegas Domecq, which obviously helped to get a high average age right from the start. Back in 2012, Bodegas Tradición sold one of their Palo Cortado casks (approximately 50 years old) to the Scotch whisky distillery Glengoyne. They filled the cask with one of their whiskies (a 12yo 1999 vintage) and let it mature further for one year. It was taken out and bottled in 2013 for the German market, where it is presented in a wooden box containing a bottle of both the Glengoyne and the Palo Cortado." -SherryNotes

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Very fragrant and intense, with lots of polished wood and dried fruits. Almonds and walnuts. On the palate, flavors of Caramel coated nuts, raisins and a similar hint of cherries and other mature fruits. Some spicy notes from the wood, as well as traces of salinity. 100% Palomino Fino aged oxidatively in solera for an average of five years before bottling. Oloroso is aged in the absence of flor, in an oxidative way and starts from a selection of heavier, more full-structured musts than a Fino or Manzanilla. To create an Oloroso the base wine will be fortified to 17 or 18 degrees which makes it impossible for flor yeasts to survive in these casks. Due to evaporation known as merma (about 3-5% in volume each year), the resulting Oloroso will grow more concentrated and around 20-24 degrees.

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