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Tio Pepe Fino 'En Rama' (2023 bottling)
En Rama is sherry in its raw, most delicate state. It is deeper in colour than the normal bottling of Tio Pepe, is more aromatic and has a smooth texture, with saline, savoury notes. In the past few years the 'en rama' idea has taken off, and now many sherry houses offer their own version. It's bottled every April when the layer of flor (yeast) in each cask is at its thickest, ensuring a full flavour and bags of character in the glass. As well as a deeper colour than most commercially available Fino sherries, and sometimes with a very slightly cloudy appearance, the lack of filtration and excessive handling ensure that every ounce of flavour is captured in the bottle with superb intensity and depth of flavour on the palate. This is still the finest ‘en rama’ Fino that we have come across. Treatments are minimised to allow all the lovely flavour of the wine - and even some yeast - into the bottle. This does mean that the wine is slightly less stable than 'normal' finos. We therefore recommend storing it below 12°C, serving it cool (about 10°C) and enjoying it within a year of bottling.
Price: £16.50 Bottle
Price: £99.00 Case of 6
- 2 - Dry
- Now to 2024
- 15% Alcohol
- no oak influence
- Stopper cork, ie sherry
Some 180 years after the foundation of the company, Gonzalez Byass is still run by the family that founded it in 1835. Based in Jerez the company owns more than 500 hectares of vineyards and controls almost as much land owned by other growers.
It was only a matter of months after the foundation of the company that exports to Britain began and the United Kingdom remains the main market for their sherries to this day.
Gonzalez Byass bought their first vineyards in 1844, began bottling in Jerez, rather than shipping all their wines in bulk, in 1846 and in 1849 they established one of the most famous sherry brands of all time – Tio Pepe fino. The name means ‘Uncle Pepe’ and the iconic image of the sombrero-wearing, guitar-playing bottle was born in 1935.
Current winemaker Antonio Flores was born and raised at the winery and has been master blender since 1980. His mastery of his craft led to the company winning the Len Evans trophy at the International Wine Challenge in recognition of the consistent quality of their wines over many years.
The Society has stocked the crisp Tio Pepe Fino for many years and has, in recent years, had the pleasure of offering members the Tio Pepe En Rama version, bottled directly from the cask without fining or filtration. This is as close as sherry gets to tasting it straight from the cask and, though it needs drinking up quickly to retain the vivacity of its youth, has proved extremely popular.
Lap up this gloriously yeasty, herbaceous, umami-led, unfiltered en rama, González Byass’s 14th limited edition.
Rightly regarded as one of finest Fino en rama examples, this is blended from 98 different butts from across three cellars, each contributing to the character of the final blend, which offers an enticing...Rightly regarded as one of finest Fino en rama examples, this is blended from 98 different butts from across three cellars, each contributing to the character of the final blend, which offers an enticing character of sourdough starter, toasted hazelnut, fennel seed, green apple and wet chalk. It’s dangerously drinkable, so put a padlock on the fridge door.