| Region of production: | Jerez-Xérès-Sherry |
| Winery Location: | Jerez de la Frontera (Cadiz) |
| Year Established: | 1835 |
Vineyard Holdings
6,900 ha
- The house owns approximately 17,000 acres of vineyards, and manages another 350 acres, all situated in Jerez Superior. Vineyards are planted predominately with Palomino though they have 5% Pedro Ximénez in their Esteve Vineyard, one of the last holders of any Pedro Ximénez planted outside of Montilla.
Top Wines Produced
- Tío Pepe Fino – 36 million bottles produced annually
- Tío Pepe En Rama
- Palmas line – Uno, Dos, Tres, Cuatro
- Leonor – 99,600 bottles produced annually
- Vina AB Amontillado
- Alfonso Oloroso
- Cristina Medium Pedro Ximenez
- Solera 1847 Cream – 360,000 bottles produced annually
- „Del Duque“ Amontillado, „Apóstoles“ Palo Cortado, „Matusalem“ Oloroso, and „Noah“ Pedro Ximénez VORS line
Average Total Production
- N/A
Summary
González Byass is one of Jerez’s largest producers but remains among the most prestigious. The house is one of the oldest in the region, dating back to 1835 when it was established as a shipper. The name González Byass was created in 1863 after a longstanding relationship with London’s Byass & Charrington firm. Robert Byass represented the wines in England and became an official agent for the shipper, contributing to their UK expansion and ultimately becoming partner. The sons of the original owners, Manuel María González Angel and Robert Byass came on as partners in 1870. The house is still run by the González family, currently the 5th and 6th generations. González Byass is most recognized for their iconic Tío Pepe, which is one of the most popular Sherries worldwide. The wine was first made and branded in 1849, before Byass was part of the house, and is named for González’s uncle who encouraged him to start the winery and operation.
González Byass makes so many wines that there is not really an overall house style; the style varies from wine to wine. The company has expanded to include brandy and table wine, with vineyards and wineries in other parts of Spain.
Style & Vinification Techniques
All wines are fermented in stainless steel and then age in American oak barrels, at minimum four years in the solera system. Tío Pepe En Rama sees minimal filtration, compared to the more largely produced flagship Tío Pepe, considered lighter and more approachable. The VORS Sherries age 30 years minimum and correspondingly, are richer and more oxidative. They also set aside 200 barrels of their finest mosto each year to age as single vintage añada wines.
Producer Website: González Byass