This is the 11th release by Gonzalez Byass of their iconic limited edition ‘Spring Fino’, an unfiltered and unclarified dry sherry, otherwise known as ‘En Rama’.
This En Rama has been carefully selected from a 4 to 5 year old Solera System of 69 specially selected American oak barrels. All chosen by Cellar Master & Head Winemaker, the legendary, Antonio Flores.
The juice used here is from 100% Palomino Fino grapes that grow in the Albariza chalk soils, unique to Jerez in Andalucia. For this fino, only the first press free-run juice is used. This ensures a wonderful freshness in the final wine. The grape juice then ferments to around 11-12% a.b.v and is then fortified with grape spirit to achieve an alcoholic strength of 15.5%. You may think that 15.5% is a very specific number, however it is crucial for the wines’ development under a blanket of yeast called Flor. Flor is indigenous yeast , native to Jerez which thrives in the dry conditions of the region. It also, conveniently, helps protect the wine from oxidation. If the alcohol was any higher, the yeast would die. If any lower, the yeast would also die, oddly, because Flor’s food source is alcohol. In all other wines and alcoholic beverages, yeasts need sugar as a food source in order to create alcohol. In the case of Flor, this is a very unique quirk. All in all, sherry is a very unique style of wine.
Antonio describes the En Rama 2020 as “one of the most spectacular editions of Tio Pepe En Rama that I have had the fortune to select. At the bodega we view the biological ageing of the sherries as our second terroir. It is this second terroir that enables us to maximise the unique character of the albariza soil– a delicious chalkiness with almond and floral notes – resulting in a seductive cocktail of flavours.”
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