
González Byass Néctar Pedro Ximénez Sherry
González Byass sun-dries Pedro Ximénez grapes to raisin-like concentration before pressing and aging in American oak in Jerez. The result is exceptionally sweet and velvety, equally suited to a glass or an ice cream sundae.
Organoleptic Tasting Profile
Nose: Fig, raisin, dark chocolate
Palate: Molasses, prune, mocha
Finish: Long, treacle-toffee
Complementary Spirits Allocations
An approachable, value-priced Cabernet from Washington's Columbia Valley.
A jammy, bold red blend from South Eastern Australia with a rebellious brand story.
A bold, old-vine Zinfandel from California's Lodi region.


