NV Gonzalez-Byass Palomino Fino Jerez-Xérès-Sherry Tío Pepe (Muy Seco-Extra Dry)

Palomino Fino

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Drink between: 2009 - 2011 (Add My Dates)

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Who Likes This Wine(22)

  1. nickhayw

    nickhayw

    13 Tasting Notes

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    SAND

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Community Tasting Notes (94) Median Score: 87 points

  • Clean, very dry, very light and gulpable with fresh and mild flor/blanched almond notes. Drink like a muscadet or like wine.

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  • Bright and clear, complex savoury nose of yeast, bread dough, mushroom, almonds, soy sauce and stewed apple. Palate flavours mirror the nose with an overwhelming savoury character. Low acidity, very dry, medium plus body, good intensity. A fantastic complement to steamed mussels or other lightly prepared shellfish. Beyond food, a lovely, savoury wine and a good example of the type.

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  • Nose: Chalk, yeast, baked bread, oily, touch of nuts. Touch of iodine and a slight salty tang, somewhere between light olive brine and a very distant sea breeze.
    Taste & palate: Totally dry, medium to light body, appetising, medium acidity, slightly oily, medium to long aftertaste and again this light touch of olive brine. Initially (and when tasted alone, as an aperitif) appearing to be light bodied, although tasting and re-tasting, not to mention adding salty or dried foods, tend to expose that it a rather full-bodied and intense taste.
    Yes, there are sharper, fuller, fresher and richer finos out there (in particular "en ramas") but standard Tio Pepe again confirms that it is, by miles, the world's best, globally and universally available low price wine. Serve Tio Pepe with cured ham or good olives, lean back and enjoy!
    One week after opening (kept refrigerated in full, smaller bottle) the wine is still fresh but has taken on additional notes of almond, both on the nose and in the mouth.

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  • Sherry Masterclass (WSET School, Bermondsey): Appearance: The wine is Clear with a Pale lemon colour.
    Nose: The nose is Clean and Fully Developed, showing Medium intensity primary aromas of bruised apple, green olives, secondary aromas of Bread, yeast, flor, acetaldehydes and tertiary aromas of Almond.
    Palate: The wine is Dry in the mouth with a Low level of acidity. It has a Low level of alcohol for a fortified wine (15.00%). It has Light body and Medium intensity primary flavours of green olives, bruised apple, secondary flavours of Bread, yeast, flor, acetaldehydes and tertiary flavours of almond. The finish is Medium.
    Overall: Good typicity, lacks complexity, good intensity and reasonable length
    Conclusion: It is a Very Good quality wine. Drink Now; not suitable for Ageing or Further Ageing ; Medium priced (£11.60)

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  • Must have been 10 years since previous drop from this brand. Remebered it as dead dry and with a pronounced nutty character.

    Today's impression was from a newly opened half btl that didn't impress. More like a fruity and young natural wine with some small oomph. Ok length, fine intensity, ok typicity and with some length. But we accept only better Sherry :-)

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View all 94 Community Tasting Notes

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JancisRobinson.com

i-WineReview.com

Sommelier Journal

  • By Ben Narasin
    March 2009, (See more on Sommelier Journal...)

    (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

Winedoctor

  • By Chris Kissack
    November 2004, (See more on Winedoctor...) 15 points

    (NV Gonzalez Byass Tio Pepe) Good, classic nose. Fresh, full-flavoured. Very, very dry. A little salty. Very decent tang on the palate. More body than many fino wines. Good.
  • By Chris Kissack
    December 2012, (See more on Winedoctor...) 16 points

    (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%.

NOTE: Some content is property of JancisRobinson.com and i-WineReview.com and Sommelier Journal and Winedoctor.

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