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| Community Tasting History |
| Community Tasting Notes (average 85.9 pts. and median of 87 pts. in 227 notes) - hiding notes with no text | | | Tasted by Livonietisr on 2/4/2024 & rated 90 points: Straw color. Aromas of lemon, green apple, olives, nuts. Fresh acidity, salty, lemon and green apple, mineral. (485 views) | | | Tasted by fussyeater on 1/29/2024 & rated 90 points: Bottled Nov 2023. Sour citrus and glue solvents on the nose. Medium bodied with salty yet fresh zippy acidity showing succulent very sour fruit for an instant and vanishing away leaving one's palate as dry as a bone and ready for another slip. Nice layered textures and impressive quality given the volume of production. Loving the austerity of Sherry. It is still January and it cannot be fine white Burgundy every night of the week ;) ! (503 views) | | | Tasted by Rune Schwartz on 1/29/2024 & rated 88 points: Chalky minerality and green olives. Not very complex but well made. (395 views) | | | Tasted by Harley1199 on 1/28/2024: Calming Down a Little; 1/21/2024-1/28/2024 (Alicante - España): It still provides a perfect combination to eat all kinds of tapas. I love those notes of nuts. An ideal and lovely choice that continues to be undervalued.
Sigue proporcionando una perfecta combinación para comer todo tipo de tapas. Me encantan las notas de frutos secos. Una elección ideal y segura que continúa siendo minusvalorada. (520 views) | | | Tasted by Takao on 1/22/2024 & rated 83 points: Medium lemon. Pronounced aromas of bread, pastry, almond, acetaldehyde, green apple, pear, lemon, hay. Dry, med(-) body, med acidity, low alcohol, med(+) finish. Kinda stinky on the nose but yeasty notes are more prominent on the palate. 83 (422 views) | | | Tasted by Janda_42 on 1/12/2024 & rated 85 points: Eye: Light gold.
Nose: Very oxidative. Nuts, salt, prune, hogo.
Palate: Moderate acidity. Very similar to the nose but more concentrated. Hint of vinousness and caramel. There is a slight sake-like characteristic.
Finish: Moderate length. Salt, nuts, prunes, caramel. (244 views) | | | Tasted by Harley1199 on 12/10/2023: Pre-Xmas Indulgence; 12/1/2023-12/22/2023 (Madrid y Alicante - España): Alicante business lounge. From a new bottle. Stale nuts from old wood on the nose. On the palate the traditional complexity of a wine always undervalued for its low 0price. For me it is still one of the best value for money relationships on the market.
Sala Costa Blanca en Alicante. De una botella nueva. Frutos secos rancios sobre madera vieja en nariz. Al paladar la tradicional complejidad de un vino siempre minusvalorado por su precio. Para mi sigue siendo una de las mejores relaciones calidad-precio del mercado. (595 views) | | | Tasted by paulomen on 10/13/2023 & rated 83 points: 83P. 3,3⭐️😐
🇪🇸 Medium brown ambar color with a lot of suspension 👁️. Nuts and almonds with mineral notes 👃. Super dry, medium acidity and also a super dry aftertaste 👄. 🍇100% Palomino Fino. 15% alcohol. Ageing 4 years in oak vats with new wine refreshments. (455 views) | | | Tasted by yanlov on 6/30/2023 & rated 87 points: Trop acide. (777 views) | | | Tasted by eboracum on 6/25/2023 & rated 92 points: It is a long time since I had a Tio Pepe or indeed any Fino sherry, which are almost impossible to find in rural France (this one was bought in Belgium). As always, this Tio Pepe is refreshing, bone dry, elegant, very slightly salty and nutty, filling the mouth with an invigorating dry fragrance and showing backbone and good length. The only fly in the ointment is that the price has gone up over 5+ years from c.€9 to c.€14 but this still represents excellent QPR. Very good. (777 views) | | | Tasted by Rodenbach99 on 5/8/2023 & rated 89 points: Jaune claire. Nez d'amande, rancio. Une bouche totalement sèche sur des notes de noix et de rancio oxydatif. Touche d'alcool. (918 views) | | | Tasted by TiVoKatya on 5/4/2023: Need to drink (731 views) | | | Tasted by El_Dougo on 4/8/2023: Biologically aged. Appearance pale lemon, nose mild grape fruit, salinity, fresh citrus, yeast flor. Palate dry. (655 views) | | | Tasted by Harley1199 on 10/16/2022: P'Aquí P'Allá; 10/7/2022-10/17/2022 (Alicante y Madrid - España): Ideally served very cold in a hot morning, Suggestive stale aromas, of nuts and sour fruit. On the palate it is pungent, acidic, with much persistence thanks to this central acidity of unripe apples, usually indicative of long open time. Delicious and bitter. Always a guaranteed success that only snobbery despises.
Idealmente servido muy frío en una mañana calurosa, sugerentes aromas rancios, de frutos secos y de fruta ácida. Al paladar se muestra pungente, ácida, con mucha persistencia gracias a la acidez central de la manzana sin madurar, normalmente indicativo de llevar mucho tiempo abierta. Delicioso y amargo. Siempre un éxito garantizado que sólo el esnobismo desprecia. (1532 views) | | | Tasted by The Joxter on 8/31/2022 & rated 85 points: I quite like this dry sherry - refreshing - used mostly for cooking though. (1200 views) | | | Tasted by Halfeel on 4/30/2022 & rated 78 points: Little Sherry flavor or body - no nuttiness. Barely useful for cooking. (1789 views) | | | Tasted by AlphaMikeFoxtrot on 1/9/2022 & rated 88 points: This Fino is available almost everywhere, It's always consistent. You have to give them credit for that.
Pours a medium lemon. Lots of meyer lemon/zest notes here. Salt, baked biscuits, almonds. Overall it's more driven by the non-fruit notes than the primary ones. Medium + acid, medium body, medium + finish. Well balanced. (2063 views) | | | Tasted by vburakozan on 11/28/2021: Drank over 3 days. Red apples and quince with a bitter aftertaste. Dry. (2187 views) | | | Tasted by Dominic Roy on 10/25/2021 & rated 80 points: Nose: Nuts. Grape. Medium intensity.
Palate: Anise. Cedar. Nuts. Medium plus acidity. Medium minus body. Medium flavour intensity.
Finish: White rice. Medium plus finish. (1893 views) | | | Tasted by PSPatrick on 10/9/2021 & rated 87 points: Tasting Training for WSET Level 4, Units D4 + D5 - Session 4 (Dry Sherry, non-blind): Wine 1: Bottled 05/03/2021. The wine has a pale lemon colour. The nose is of medium(-) intensity and shows aromas of acetaldehyde (apple skin, chamomile, hey) as well as nuts and almond.
On the palate the wine is dry (bone dry, to be precise), with low acidity, low alcohol and a light body. Flavours are of medium(-) intensity and mirror the nose: bruised apple, chamomile, almon and nuts. The wine tastes lightly salty and quite bitter. The finish has medium(-) length.
This is a good quality wine since it has good typicity of Fino Sherry, shows medium aromatic complexity, and the alcohol is well-integrated. To be considered being of very good quality the wine would need to be less bitter and have greater complexity and in particular greater length.
The wine is defined by its freshness, which it would lose with further ageing in bottle, and the wine would ultimately become disjointed. It is hence ready to drink and not suitable for further ageing in bottle. (2009 views) | | | Tasted by Lukas_w on 9/24/2021 & rated 72 points: Solid sherry. Heavy peanut flavour. Not for me. (1621 views) | | | Tasted by PSPatrick on 9/5/2021 & rated 88 points: WSET Level 4, Unit D5: Fortified Wines Part II - Sherry (Weinakademie Österreich, Rust, Austria): Wine 1: The wine has a pale lemon colour. The nose is of medium intensity and shows mostly tertiary characteristics of acetaldehyde. These include almond, and leesy and yeasty notes, but also green apple.
On the palate the wine is bone dry, with medium(-) acidity, low alcohol, and a light body. The flavour intensity is medium(-). Flavours are mostly tertiary and again include almond, leesy and yeasty notes, and apple. The mouthfeel is slightly coarse. The wine tastes salty, and has medium(-) length.
This is a good quality wine since it shows good typicity, and the alcohol is well integrated. To be of very good quality it would need a smoother texture, better intensity, and more length. The wine is ready to drink and not suitable for further aging in bottle. (1819 views) | | | Tasted by scorbett on 7/21/2021: Praise the heavens, I got a fresh bottle!
For the price, it feels like we are stealing directly from the winery. What a fantastic deal.
It's savory, it's salty, it's nutty -- everything you'd want from a fino. Perhaps a touch shallow... but for $20 CAD (ie. 10 cents everywhere else in the developed world), you can't do much better.
Recommended without reservation. (1430 views) | | | Tasted by mowtod on 7/1/2021: cost was $15.74 (1322 views) | | | Tasted by Harley1199 on 5/28/2021: Bank Holidays by the Sea; 5/28/2021-6/6/2021 (Alicante - España): Served from an open bottle surely before Christ. Thanks to this I detect a lot of walnut and it is slightly saline on the nose with a tuna mojama touch. On the palate it is glyceric, acute, dry, austere and very long. Now truly the summer season has begun. You can say it ...
Servido de una botella abierta antes de Cristo. Seguramente gracias a esto detecto mucha nuez y que está levemente salino en nariz con una sensación a mojama de atún. Al paladar se muestra glicérico, agudo, seco, austero y muy largo.
Ahora verdaderamente la temporada veraniega ha comenzado. Puedes decirlo ... (1880 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Suckling
JamesSuckling.com (6/24/2018)
(NV Gonzalez Byass Palomino Fino Jerez Tio Pepe Fino Muy Seco, Fortified, Spain) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (4/22/2016)
(NV González Byass, Tio Pepe Fino NV Jerez - Xérès - Sherry White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (11/22/2014)
(NV González Byass, Tio Pepe rez - Xérès - Sherry White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (4/24/2013)
(NV González Byass, Tio Pepe Fino Jerez - Xérès - Sherry White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (9/17/2012)
(NV González Byass, Tio Pepe Fino Jerez - Xérès - Sherry White) Subscribe to see review text. | By Steve Thurlow
WineAlign (1/20/2012)
(NV Gonzalez Byass Tio Pepe Palomino Fino Extra Dry Sherry, Do Jerez red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/19/2010)
(NV González Byass, Tio Pepe Fino NV Jerez - Xérès - Sherry White) Subscribe to see review text. | By John Szabo, MS
WineAlign (3/11/2010)
(NV Gonzalez Byass Tio Pepe Palomino Fino Extra Dry Sherry, Do Jerez red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/13/2009)
(NV González Byass, Tio Pepe Fino rez - Xérès - Sherry White) Subscribe to see review text. | i-WineReview.com, Special Report: Sherry (12/1/2008)
(NV Gonzalez Byass Tio Pepe Jerez) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2004
(NV Gonzalez Byass Tio Pepe) Subscribe to see review text. | By Chris Kissack
Winedoctor, December 2012
(NV Gonzalez Byass Tio Pepe Fino) Subscribe to see review text. | By Ben Narasin
Sommelier Journal, March 2009
(NV Gonzalez-Byass Jerez-Xérès-Sherry Tío Pepe) The prototypical Fino. Pale as fine straw, with a classic medicinal nose of peanut shells and iodine. The dry, bitter entry is followed by bitter-almond and sour-orangepeel notes and a long, sour finish, emblematic of its type. It has a slight briny note, like a fine oyster, but almost chemical-industrial. The first Spanish Fino to be exported, Tío Pepe is a perfect introduction to dry Sherry and the most likely to be familiar to your patrons. Use as an entry-level, by-the-glass offering for tapas-style appetizers, cheeses, or seafood, particularly oysters. Sherry: History by the Glass |
NOTE: Scores and reviews are the property of JamesSuckling.com and JancisRobinson.com and WineAlign and i-WineReview.com and Winedoctor and Sommelier Journal. (manage subscription channels) |
| Gonzalez-Byass Producer websiteN.V. Gonzalez-Byass Palomino Fino Jerez-Xérès-Sherry Tío Pepe (Muy Seco-Extra Dry)Aged in the solera system for over 4 years, our fino is a pale, straw-coloured wine, with a bouquet delicate (almondy) and sharp, without acidity, very dry and light on the palate. It is best served chilled between 4° and 7°C. It goes beautifully with tapas and with seafood, fish, ham and mild cheese. Alcohol content: 15%Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Andalucía Andalucía and its wines
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Two suggestions for listing Sherries and Manzanilla wines from a frequent user in a time of change:
The vast majority of these wines are solera-produced and are therefore nonvintage; they should not be listed under a vintage date. A Saca (or bottling) can be listed with a date under Designation, since each bottling is liable to be somewhat different. Dates of accession to your cellar, if it seems important, can also be listed in Designation. <b> Only an Anada (Vintage) wine should bear a vintage date.</b>
Currently, Manzanilla wines (what used to be called Manzanilla Fino) need only be listed as coming from the wine region Manzanilla-Sanlucar de Barrameda. This assumes the 'Jerez' region, which need not be mentioned. For older wines, there may be some confusion about the origin and type. I would suggest following the label as much as possible. jhtJerez-Xérès-Sherry Wiki page on Sherry
Wiki page in Spanish on Jerez
Official website of the Consejo Regulador of Jerez-Xérès-Sherry, Manzanilla de Sanlúcar de Barrameda and Sherry Vinegar
Oloroso, sherries are ”born” when fino fails to form on sherry at the beginning of its life in the bodega or when a producer decides to fortify the wine enough such that the growth of flor is inhibited. |
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