Gonzalez Byass Leonor Sherry Palo Cortado

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Leonor is a distinguished Palo Cortado from the Jerez Superior region in 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, which is vital during Jerez’s long, hot, and dry summers where irrigation is prohibited. The grapes used for Leonor are partially hand-harvested and, as with all González Byass Sherries, cultivated entirely within the declared Jerez Superior area, renowned for its finest Albariza soils. According to the Regulatory Council, only 60% of grapes used for Sherry must come from Jerez Superior. The region benefits from a unique microclimate influenced by the Atlantic Ocean and the nearby Guadalquivir and Guadalete rivers. Prevailing winds include moist, cool Poniente breezes and occasional hot, dry Levante winds from North Africa. Temperatures are warm, with average humidity of 70% and annual rainfall of around 600 litres per square metre. The harvest generally begins in mid-August and lasts no more than three weeks. Winemaking Only the highest quality free-run juice (mosto yema) and first-press must obtained from pneumatic Willmes presses are selected for Leonor, as these are considered the most delicate and elegant. After fermentation to 11–12% ABV, the wine is fortified to 18% and enters the Leonor Solera. Each cask is left with a 100-litre empty headspace to maximise oxygen contact, allowing complete oxidative ageing. Leonor matures in American oak casks for an average of 12 years under the traditional Solera system, with all stages carefully supervised by master blender Antonio Flores. Tasting notes Leonor is often described as the “wild child” of Jerez, combining the finesse of an Amontillado on the nose with the power of an Oloroso on the palate. The wine shows a light mahogany colour with golden tones and a slightly orange rim. On the nose, it is intense and complex, featuring Amontillado notes such as hazelnuts, perfec

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