Tasting notes from the producer: 

González Byass, located in Jerez, Spain, boasts unique vineyard features that contribute to the quality of its wines. The majority of the soil in Jerez is Albariza, characterized by its white color and high chalk content, up to 60%, ensuring excellent moisture retention—a vital attribute given the region's long, hot, and dry summers, where irrigation is prohibited. The microclimate is influenced by the Atlantic Ocean and the rivers Guadalquivir and Guadalete. Prevailing winds bring moisture and warmth, occasionally interchanged with dry and hot levante winds from North Africa. The region experiences warm temperatures with 70% humidity and an annual rainfall of 600 liters/m2. The harvest typically starts in mid-August and lasts for a maximum of three weeks, with grapes for Tio Pepe hand-harvested and transported to the vinification plant in small crates weighing 15 kilos.

In the winemaking process, the Pedro Ximenez grape undergoes a strong press, akin to the method used for olive oil production. The must begins fermentation but halts at around 7% alcohol due to sugar stress. The wine is then fortified to 15% alcohol and introduced into the Nectar solera, where it matures in casks for an average of eight years following the traditional Solera system.

Nectar exhibits an intense ebony color with iodine tones and pronounced legs due to its high sugar content. Rich aromas of raisins, figs, and dates mingle with notes of honey, syrup, and fruit preserves on the nose. The palate offers a velvety smoothness with well-balanced acidity that offsets the sweetness, culminating in a long and flavorful finish.

Best served slightly chilled in a small wine glass, Nectar makes an excellent dessert wine. It pairs beautifully with vanilla ice cream, black chocolate desserts, or can be savored on its own.