I like that this fino clearly displays its bottling date (15th November 2015 in this case), so that I know it is only a few weeks between that and me drinking it. The freshness shines thru, with a tangy yeasty nose, and a lovely bone dry quality with citrus zest, almonds, then a long finish.
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(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
(NV Gonzalez Byass Tio Pepe Fino) Bottled in Jerez on August 13th, 2012 and opened in Scotland about four weeks later, which had a very correct pale lemon-straw hue in the glass. The nose is interesting, rich with the pungent and Sherry-defining scent of acetaldehyde, but along with this go notes of green apple and woody almonds, all wrapped up in a very bright and tangy character. The acetaldehyde is a flor-derived character of course, and not a product of oxidation, although the perceived aroma is naturally exactly the same. The bone-dry palate carries that same sweet-sour tang that the aromas suggested, the fruit remaining in the apple spectrum although with suggestions of preserved lemon peel and the splash of sea salt on the face. Extraordinarily long in the finish, the flavours just lingering on and on. Top quality here for those looking for a good fino, with the added bonus of amazing value and wide distribution. And with that bottling date now clearly stamped on the back label, you know exactly what you're getting when you hand over that very small bundle of notes. Alcohol 15%.
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