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With the González Byass Leonor Palo Cortado comes a first-class sherry in the wine glass. It offers a wonderfully dense, golden yellow color. Swiveling the wine glass, this fortified wine reveals a high viscosity, which shows in church windows at the edge of the glass. This single varietal Spanish wine flatters the glass with wonderfully complex notes of lemons, grapefruits, pomelo and lemongrass. These are joined by hints of cigar box, brittle and oak.
The González Byass Leonor Palo Cortado impresses with its elegantly dry taste. It was bottled with 6 grams of residual sugar. As you would expect from a wine in this price range, this Spaniard naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily need sugar. On the palate, the texture of this powerful fortified wine is wonderfully velvety and dense. Due to the balanced fruit acidity, the Leonor Palo Cortado flatters the palate with a velvety feel, without lacking freshness. In the finish, this wine from the wine-growing region of Andalusia finally inspires with considerable length. Again, hints of pink grapefruit and grapefruit appear. In the aftertaste, mineral notes of the soils dominated by clay and limestone are added.
Vinification of the Leonor Palo Cortado from González Byass
This powerful sherry from Spain is vinified from the Palomino Fino grape variety. In Andalusia, the vines that produce the grapes for this wine grow on soils of sand, limestone and clay. Of course, Leonor Palo Cortado is also determined by more than just the soil Jerez DO. This Spaniard can be described as an Old World wine in the best sense of the word, with an exceptionally complex presentation. The grapes for this Fortified Wine from Spain, after ensuring optimal ripeness, are exclusively hand .
Food recommendation for the Leonor Palo Cortado from González Byass
Enjoy this sherry from Spain best tempered at 15 - 18 ° C as a companion to Thai cucumber salad, spicy curry with lamb or chickpea curry.
Awards for the Leonor Palo Cortado from González Byass
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