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Tio Pepe En Rama 2016: #EnRama2016

The 2016 Tio Pepe En Rama has been released in more markets than ever this year. Initially launched in the UK market in 2009 on allocation, this year’s new release is being shipped to 19 markets worldwide.

The success and excitement about Tío Pepe En Rama has spread to more markets than ever in 2016. This year the wine will be released in 19 countries, the first being Spain and the UK in the middle of April, quickly followed by Sweden, Finland, Norway, Belgium, Ireland, Mexico, USA; Canada, China, Australia, Singapore, Malaysia, New Zealand, the Netherlands, Germany, Seychelles and South Africa, towards the end of the month.

Commenting on this year’s wine Antonio Flores, Master Blender at González Byass, said, “The Tio Pepe En Rama 2016 is sublime; pungent, fresh and very much in the style of traditional Tio Pepe. Sourced from our founding cellars Rebollo and Constancia where year after year we find the most exceptional wines.

“The mild climate over the past vintage, with an average amount of rainfall and a mild summer has given us a healthy and balanced vintage. A hot July followed by a cool August, thanks to the constant poniente winds, and an almost spring-like winter created great conditions for the flor to flourish. Additionally, the conditions in the González Byass cellars, ideal average temperatures and the absence of warm Levante winds during maturation were key in allowing the flor to maintain its magic cloak over the surface of the wine; strong and solid throughout the year.”

He continues, “The combined effect of harvesting the grapes from our single estate vineyards Marcharnudo and Carrascal with their pure albariza soils, plus maturation in our century-old cellars and long hours of consideration that were taken to select the final 60 casks fill me with pride, emotion and some satisfaction at the quality of this year’s Tio Pepe En Rama. The wine is the embodiment of what generations of Jerezanos enjoyed before us a pie de bota (at the foot of the cask), the fresh, pure wine that is the essence of Tío Pepe.”

Flores concludes, “Each year a different, yet authentic hand-drawn label is chosen, the design based on original art work discovered in Tio Pepe’s historical archives. This year is no exception as we are using a splendid label displaying medals from Alfonso XII and the Royal Seal placing us in 1875.”

González Byass was at the forefront of the category in investing in the launch of Tío Pepe En Rama seven years ago and introducing this pure, unfined and unfiltered Fino to the trade and consumers as another way to enjoy this individual style of sherry.

Sherrymaster by Tio Pepe 2015 Outstanding success

González Byass has hosted the most popular Sherrymaster by Tio Pepe ever. The third edition of this exclusive, educational two day seminar into the world of Sherry attracted top sommeliers, mixologists and journalists from nine different countries worldwide.

The third annual Sherrymaster by Tío Pepe, hosted by Antonio Flores, Master Blender at González Byass, and Master of Wine Pedro Ballesteros, has been deemed as the best yet.

Mixologists, sommeliers and journalists from Austria, Germany, the USA, UK, Canada, Japan, Belgium, the Netherlands and Ireland participated in the 2015 Sherrymaster by Tio Pepe.

Welcoming wine industry professionals and journalists from around the world to Jerez, González Byass put on a packed schedule for their guests this week, who were given an in-depth insight into Sherry from grape to glass and even beyond.

This year’s Sherrymaster was not just about how these unique wines are made but also about the key influencing factors that make Sherry so different from any other wine in the world. The participants learnt about the importance of the environment and climate in the making of Sherry, about the soil, micro climate and the specifics of water and rainfall, as well as learning about the different styles, how the wines are classified, aged and made.

Guests had the opportunity to see an demonstration of traditional grafting and pruning techniques used in the vineyard, see one of the only soleo processes taking place in Jerez, accompany Master Blender Antonio Flores during a classification of casks in the winery and taste historic wines dating back to the beginning of the century, described as liquid archeology by Antonio.

Commenting on the event, Antonio Flores, said, “It is an honour to have been able to work with Pedro Ballesteros MW on this year’s Sherrymaster and give it such an interesting focus. There is so much that goes into making a good Sherry and we wanted our guests to learn about the elements at every stage of the process in order to give them an exhaustive understanding of the whole process.”

Flores continued, “This two day seminar is intrinsic to our commitment to furthering knowledge and education about Sherry around the world. González Byass, owner of the world’s best known Fino Sherry Tío Pepe, is at the forefront of extending the reach of this fascinating wine around the globe and we are dedicated to investing our time and efforts into helping professionals and consumers alike learn more about our wines and those of Jerez.”