Solera 1847 Cream

The wine shows a dark intense mahogany colour. The nose is full of aromas of raisins, vanilla, oak, and slight hints of hazelnuts. On the palate a delicate wine with a smooth reminder of dates and raisins finishing with touches of caramel and oak and a subtle note of nuts․

Recommended to serve 10-12 ºC chilled in a small wine glass. Ideal as an aperitif, with cheese, as well as dessert wine with ice cream, fruit desserts and dried fruits.

For the production of this fortified wine, sherries of two types are used: dry Oloroso sherry from the Palomino variety and sweet Pedro Ximenez from the Pedro Хimenez variety.

After ageing separately for more or less 4 years the two grape varieties are blended (75% Palomino and 25% Pedro Ximénez) spend further 4 years in oak barrels. 

The vineyards in Jerez are unique to the area. The soil in Jerez is majority Albariza. a white soil which contains up to 60% chalk. The area has a unique microclimate influenced by the surrounding Atlantic ocean and the rivers Guadalquivir and Guadalete.

Gonzalez Byass was founded in 1835 by Manuel Maria Gonzalez Angel in the Jerez region of Spain. At the age of 23, he decided to devote himself to the production and sale of sherry wines and spirits. In 1844, the first casks of Tio Pepe's sherry were exported to London. The name "Tio Pepe" is a tribute to the founder's uncle, José Angel. Then, in 1855, a British distributor, Robert Black Bias, partnered with the company to strengthen its business ties with Great Britain, the main market for sherry wines at the time. The commercial alliance between the Bias and Gonzalez families continued until 1988, when the Bias family went out of business, and the winery passed into the hands of the direct descendants of Manuel Maria Gonzalez.