Gonzalez Byass, Palo Cortado Sherry ‘Apostoles’ NV

£31.00 (37.5cl)

Only 16 left in stock


About the wine



Wine type





Bottle size


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. Therefore it has a large capacity for maintaining moisture, very important given the long, hot and dry summers as irrigation is prohibited. The area has a unique microclimate influenced by the surrounding Atlantic ocean and the rivers Guadalquivir and Guadalete. The prevailing winds are moist and warm, and now and again dry and hot Levante winds from north Africa. Temperatures are warm, with an average of 70% humidity and annual rainfall of 600 liters/m2. The harvest in Jerez begins mid August and generally lasts for 3 weeks maximum. The Pedro Ximénez grape, although a white grape, is treated slightly differently as it is destined for sweet wines. The grapes are collected from the vine slightly later and they are then sundried in a process called ´soleo´. For this the bunches are laid out on esparto mats in the vineyard for up to two weeks. During this time the grape loses about 40% of its volume due to evaporation of water which causes concentration of sugars. The Palomino grapes destined for Apóstoles are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ´mosto yema´, the free run and first press must is used for this wine, considered the most delicate and elegant. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Palo Cortado Solera. An empty space of 100 liters is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidisation. The Pedro Ximénez grapes undergo a strong press similar to olive oil production. The must then begins to ferment although stops at around 7% alcohol due to sugar stress. At this time the wine is fortified to 15% alcohol and then enters to the Pedro Ximénez Solera. After aging separately for more or less 12 years the two grape varieties are blended, 87% Palomino and 13% Pedro Ximénez. The blend then enters into the Apóstoles Solera where it will spend a further 18 years, all the process supervised by our winemaker and master blender Antonio Flores. Due to its more than 30 years of ageing it enters into the category VORS.

Tasting note

Apóstoles is dark amber in colour. It is an interesting wine with a elegant and delicate nose similar to an Amontillado with notes of concentrated fruits. However complex and intense on the palate with notes of caramel, mature wood., nuts and candied orange peel.

About the producer

González-Byass is one of the most iconic estates in Jerez, producing some of the region’s finest wines for over 175 years. We are thrilled to offer a handpicked selection of their rarest and oldest Sherries. Named after the palma chalk used by winemaker Antonio Flores and the cellar masters to mark a wine’s maturity, the ‘Palmas’ range is fuller bodied and intensely aromatic. Matured in oak casks for a minimum of 30 years, their Rare Old Solera Sherries are a true expression of some of the world’s finest and rarest wines.

Jancis Robinson (Purple Pages jancisrobinson.com):

This well-known Palo Cortado is principally (95%) Palomino Fino, with 5% PX blended prior to bottling from 600 litre American oak casks. Suitable for vegetarians and vegans. Rich, medium sweet with nuts and raisins and a dry finish. Tangy and vibrant. Points: 17. Date Tasted: 30/10/2008

Robert Parker Wine Advocate (robertparker.com):

The NV Apostoles VORS is a blend of Palomino made into Palo Cortado and 10% Pedro Ximenez, assembled after their first five years of aging after which they completed their 30 years in barrel together. It shows a mahogany color and a predominant note of raisins among the hazelnuts, candied fruit and sweet vanilla. The off-dry palate has intense flavors of dates, dry figs and raisins, with great persistence and length. The blending makes it very approachable and good to combine with cured cheeses. A unique, off-dry Palo Cortado. Drink 2013-2017. ( Luis Gutiérrez) Points: 92. Issue Date: 29/08/2013

You may also like…