NV González Byass Apostoles VORS 30yrs

87% Palomino Fino, 13% Pedro Ximénez. The Palomino grapes are pressed using pneumatic Wilmes presses, and only the free-run and first - press musts are used for this wine. Following fermentation to between 11% and 12%, the wine is fortified to 18% and then enters the Palo Cortado solera. An empty space of 100 litres is left in the casks to give the wine a large surface area in contact with oxygen, undergoing complete oxidation. After drying, the PX grapes undergo a strong press similar to olive - oil production. The must then begins to ferment but stops at around 7% alcohol due to sugar stress. At this time, the wine is fortified to 15% and then enters the Pedro Ximénez solera. After ageing separately for around 12 years, the two grape varieties are blended. The blend then enters into the Apostoles solera where it spends a further 18 years. Winemaker Antonio Flores. TA 6.2 g/l, pH 3.5, RS 50 g/l. Bottle weight 500 g. Pale orange. Obviously a great age with lots of rancio and chewiness. Tastes dry on the very persistent end. Classy stuff. And so incredibly long. It must be quite a challenge to decide how much PX to include to soften this concentrated Palo Cortado. VGV (JR)

Deep orangey tawny with a pale greenish rim. Smells sweet and much more demanding than Leonor. Actually, the quite notable sweetness may have been used to disguise the slightly painful reduced treacle sensation that is produced by very old sherry. I’m not enjoying this as much as the purity of Leonor – though you perhaps have to worship the venerability of the base wine. The overall impression is sweet. I wonder when you would drink this? (JR)

13% Pedro Ximénez added and RS 50 g/l. 30 years old. Smoky caramel nose. Noticeably sweet and really nutty on the finish. I personally prefer the drier style but this is impressive and has a long, rich tangy finish. (JH)