Gonzalez Byass Cristina Medium Sherry (75cl)

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Cristina is a refined Amontillado from the Jerez Superior region of Andalusia, Spain. The vineyards are planted on predominantly Albariza soil, a white, chalk-rich earth containing up to 60% chalk. This soil retains moisture exceptionally well, essential during Jerez’s long, hot, and dry summers, where irrigation is prohibited. The region enjoys a unique microclimate influenced by the Atlantic Ocean and the nearby Guadalquivir and Guadalete rivers. Prevailing winds include moist and warm Poniente breezes and occasional hot, dry Levante winds from North Africa. Average humidity is around 70%, with annual rainfall of 600 litres per square metre. The harvest typically begins in mid-August and lasts no more than three weeks. The Pedro Ximénez grape, although a white variety, is treated differently as it is destined for sweet wines. Grapes are harvested slightly later and sun-dried in a process called soleo. Bunches are laid on esparto mats in the vineyard for up to two weeks, losing approximately 40% of their volume due to water evaporation, which concentrates their sugars.

Winemaking

The Palomino must used for Cristina comes from the first press of continuous presses to provide structure and body. After fermentation to 11–12% ABV, the wine is fortified to 18% and enters the Oloroso Solera. Each cask is left with an empty 100-litre headspace to maximise oxygen contact, allowing complete oxidative ageing. The Pedro Ximénez grapes undergo a strong press, similar to olive oil production. Fermentation begins but stops at around 7% ABV due to high sugar levels. The wine is then fortified to 15% and enters the Pedro Ximénez Solera. After approximately four years of separate ageing, the two wines are blended—87% Palomino and 13% Pedro Ximénez—and the blend is transferred to the Cristina Solera for a further three years. All stages are carefully overseen by master blender Antonio Flores.

Tasting Notes

Cristina displays a bright amber colour. The nose is clean and elegant, with