Fortified Wine Solera 1847 Cream
Availability: In stock
A combination of an oloroso wine and a sweet white wine, Solera 1847 Cream is produced by legendary bodega Tío Pepe, a brand of González Byass.
Both varieties were separately pressed. After obtaining the mosto yema -the "free-run" juice- the Palomino was fortified up to 18% alcohol, and the Pedro Ximénez was fortified to 15.5% alcohol. Then each wine went through a process of oxidative ageing in American oak barrels.
After that, this sweet oloroso wine was blended. Finally, Solera 1847 Cream was for a minimum of 8 years in soleras and criaderas.
Pair this Cream from jerez with medium aged cheeses and not-too-sweet desserts, such as an apple cake.
The sweet oloroso Solera 1847 Cream is deep brown with some mahoganny reflections.
This Cream from Palomino and Pedro Ximénez is sensuous and suggestive. Dates, figs and fine wood, with subtle notes of chocolate, vanilla, cinammon, tobacco and herbs.
Flavourful and smooth, this wine from bodega Tío Pepe of González Byass balances the yumminess of a sweet wine with the bitter and oxidative notes of an oloroso. Layers of caramel, chocolate and dry fruit, with hints of sandalwood and dried fruit. Long, complex finish.
|Our personal opinion
An embarrassingly good value, Solera 1847 Cream will delight good Sherry aficionados.
|Jerez-Xérès-Sherry-Manzanilla de Sanlúcar de Barrameda
|8 years in American oak barrels with the soleras and criaderas system. Solera 1847.
|Percentage of variety
|Palomino Fino 75%, Pedro Ximénez 25%.
|Aged cheeses, Alone, Blue cheeses, Cream pastries, Cured cheeses, Fruit pastries, Sheep´s cheese
|Tasty with barrel notes, Very intense and inky