Lots of juicy-ripe citrus fruit, yes, but also lifted herbaceous notes, dried flowers and summer straw. This lovely little wine is more like an Albariño than a run-of-the-mill Pinot Grigio, with lots to get stuck into, great balance and structure and an excellent finish

This is a still, dry wine made using the Pedro Ximenez grape.
This is quite unique and has a delicious, weighty mouthfeel with some lovely saline, salty notes that are reminiscent of drinking a good Fino or Manzanailla. There are also some hints of apricot and peach. This is balanced with fresh acidity and great length.

Deep golden in colour with a distinct green olive hue. Exotic nose of honey, molasses, caramel and sweet spices. The palate is rich and viscous with concentrated flavours of orange peel, caramel and fig. The finish is lengthy and perfectly balanced. Try with a salty Spanish cheese such as Manchego or Mahon.

The ultimate in pudding sherry, this PX is one of the finest we've tasted.

Sweet wine made from Pedro Ximénez grapes dried in the sun and old wines.
Ageing of 24 months in oak barrels, showing the Pedro Ximénez variety characteristics

Néctar shows an intense ebony colour with iodine tones and intense legs due to high sugar content. On the nose rich aromas of fruits such as raisins, figs and dates accompanied by honey, syrup and fruit preserve. On the palate velvety and smooth with good acidity which alleviates the sweetness. Long and flavourful finish.

Note: This is a half bottle (37.5cl)
This delicious Pedro Ximenez has a liquid Christmas cake character, great depth and a lovely flick of acidity on the finish which serves to emphasise the unctuous sweetness and flavours of dried fig and raisins.

NOSE
Coffee and dark chocolate.
PALATE
Very sweet with a super thick texture. Appealing almonds/amaretto character. Subtle taste of figs.
FINISH
Caramel and toffee. Long, thick, and mouth-coating.

Young wines from Pedro Ximenez grapes dried in the sun are used to elaborate this fine, sweet liqueur wine aged 24 months in French Vosges oak barrels.

Made from partially sun-and-air-dried grapes, which are then pressed, fermented, fortified, then aged in Gonzales-Byass's Nectar solera. A proportion is transferred to the Noe solera, where a blend of vintages of at least 30 years-of-age create this unique sherry. Thick, sticky, luscious and viscous, this sherry is super-sweet yet hugely complex and involving. Flavours of dates, cinnamon, clove, treacle and caramel combine like a silky, liquid pudding.

Nose: toffee, chocolate and bags of dried figs, prunes and raisins. Hints of walnut liqueur and hazelnut cream. Coffee. Different kinds of precious woods, sandalwood to name just one. A distant echo of lemon peel too. Actually not too sweet and the complexity is really high.

Mouth: it’s Dulce alright, but actually I feel the balance between sweetness, acidity and herbal savouriness hits a sweet spot. Deep oaky notes again, leathery notes and dark chocolate. A certain heat as well, probably because of the many herbs and spices (cloves, soft pepper). Roasted nuts. Espresso. Some tangy lemon in the background.

Caramel and toffee with roasted hazelnuts and a touch of raisin sweetness. Rich, full and textured.

This delicious Pedro Ximenez has a liquid Christmas cake character, great depth and a lovely flick of acidity on the finish which serves to emphasise the unctuous sweetness and flavours of dried fig and raisins.

Sweet with essences of syrup-soaked figs and a lovely roasted finish.

Viscous and very richly textured, this is seriously concentrated. Try drizzling it over ice cream for sheer decadence!!

Reaches the parts other PX's can't!