Bottle details and recorded prices
Gonzalez Byass Solera 1847 Cream Wine (75cl)
A fortified wine from Jerez, Spain. Source links below include 1 official regional register entry.
| Producer | Gonzalez Byass |
|---|---|
| Wine style | fortified |
| Region | Jerez |
| Country | Spain |
| Bottle size | 750ml |
Local price availability
There is no current shop price for this wine. Dated prices below show earlier observations.
Sources and bottle details
These are the source records behind the bottle details, vineyard links and shop prices. A regional name alone cannot identify a vineyard.
- Bottle identity
- Catalogue bottle details
These are the bottle details supplied to the catalogue. Missing fields are left blank. - Origin context
- 1 official regional match
The recorded region matches the official register. That does not prove this bottle is entitled to the designation.
Recorded price observations
Earlier prices from the named shops. Each date is the day that price was seen, not confirmation of stock today.
| Observed | Market | Retailer | Recorded price |
|---|---|---|---|
| 2026-07-14 | uk | Drink Finder | GBP 18.49 |
Official regional register
The register entry for Jerez
This official entry matches the wine’s recorded region. It describes the region; it does not confirm that the bottle qualifies for the protected name. Check the producer’s label for that.
Legal reference: Article 107 of Regulation (EU) No 1308/2013
The catalogue region, “Jerez”, matches this official register entry by name.
Open the official register (opens in a new tab) →European Commission eAmbrosia · European Commission reuse notice · source updated 2025-08-04
Read the retailer’s description
The description below is the retailer’s own wording.
Solera 1847 is a rich and elegant Cream Sherry 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 crucial during Jerez’s long, hot, and dry summers where irrigation is prohibited. The region benefits from a unique microclimate shaped by the Atlantic Ocean and the nearby Guadalquivir and Guadalete rivers. Prevailing winds include moist, warm Poniente breezes and occasional hot, dry Levante winds from North Africa. Average humidity is around 70%, with annual rainfall of approximately 600 litres per square metre. The harvest generally begins in mid-August and lasts up to 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 out on esparto mats in the vineyard for up to two weeks, losing around 40% of their volume due to water evaporation, which concentrates the sugars.
Winemaking
The Palomino must for Solera 1847 comes from the first press of continuous presses to provide greater 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 a 100-litre empty headspace to maximise oxygen contact, allowing complete oxidative ageing. 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 around four years of separate ageing, the two wines are blended—75% Palomino and 25% Pedro Ximénez—and transferred to the Solera 1847, where it matures for a further four years. The entire process is carefully supervised by master blender Antonio Flores.
Tasting Notes
Solera 1847 displays a dark, intense mahogany colour,
About the vineyard and origin sources
The links above show the sources for this bottle. A regional register match describes the region. A vineyard link requires a separate record connecting the wine to that site. We do not assign a vineyard, soil or local climate from the bottle name alone.