In 1835, 23 year-old Manuel Maria Gonzalez Angel reached Jerez prepared to forge his way in the prosperous and thriving sherry business. Encouraged by the continuous development of sherry exports, that year he acquired a small cellar and began to prepare and export his own wine. Shortly after, due to the growing success of his company, Manuel decided to form a partnership with Mr Robert Blake Byass, his agent in England, which gave rise 35 years after foundation and many name changes, to the Gonzalez Byass Company. He was lucky to receive wise counsel from his uncle, D. Jose Angel de la Pena, who was later to be immortalized as the world famous Tio Pepe.
A super sweet bouquet hides a more complex and even drier wine than anyone has a right to expect from the bouquet of raisins, chocolate, ash, earth, dried mushrooms, toffee, dried apples, and another dose of chocolate. The palate doesn’t offer nearly as much sugar as all that chocolate promises, but that’s not a bad thing; it just makes the wine even more fascinating. Sure, you can do desserts with it, but cheeses are so much more likely to allow the lashings of sweetness and tangy acids to lurch back and forth in vinous riot.