VINEYARD FEATURES
The vineyards of Jerez are unique to the area. The soil of Jerez is the bulk of Albariza. a white soil that contains up to 60% chalk. Therefore, it has a great capacity to maintain moisture, very important considering the long, hot and dry summers, since irrigation is prohibited. The area has a unique microclimate influenced by the surrounding Atlantic Ocean and the rivers Guadalquivir and Guadalete. The prevailing winds are humid and warm, with occasional dry and warm Levante winds from North Africa. Temperatures are warm, with an average humidity of 70% and an annual rainfall of 600 litres/m2. Harvest in Jerez begins in mid-August and usually lasts a maximum of 3 weeks. The Pedro Ximénez grape, although a white grape, is treated a little differently as it is intended for sweet wines. The grapes are picked from the vine a little later and they are then sun-dried in a process called ‘soleo’. For this, the bunches are laid out on esparto mats in the vineyard for up to two weeks. During this time, the grape loses about 40% of its volume due to evaporation of water, which causes concentration of sugar.
WINEMAKING
The Palomino must destined for Solera 1847 comes from the first press of the continuous presses to achieve a little more structure and body. After fermentation to between 11% and 12% alcohol, the wine is fortified to 18% alcohol and then enters Oloroso solera. An empty space of 100 liters is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidation. The Pedro Ximénez grapes undergo heavy pressing similar to olive oil production. The must then begins to ferment, although it stops at about 7% alcohol due to sugar stress. At this point the wine is fortified to 15% alcohol and then enters the Pedro Ximénez solera. After aging separately for more or less 4 years, the two grape varieties are blended, 75% Palomino and 25% Pedro Ximénez. The blend then enters the Solera 1847 solera, where it will spend another 4 years. The entire process is overseen by our winemaker and master blender Antonio Flores.
WINEMAKER’S NOTES
Solera 1847 shows a dark intense mahogany color due to the addition of Pedro Ximénez. On the nose aromas of raisins, vanilla, oak and small hints of hazelnuts. On the palate a delicate wine with a soft reminder of dates and raisins, finishing with hints of caramel and oak and a subtle note of nuts.
SERVING AND PAIRING
This wine should be served slightly chilled, 10-12 oC, in a small wine glass. Ideal as an aperitif with cheese, but also as a dessert wine with ice cream, or fruit-based desserts and with dried fruit.
Designation of origin: DO Jerez-Xérès-Sherry
Grape varieties:
75% Palomino, 25% Pedro Ximenez
Aging:
Average 8 years in American oak casks following the traditional Solera system
Alcohol: 18% vol
pH: 3.4
Total acidity: 5.7 g/l (tartaric acid) Volatile acidity: 0.6 g/l (acetic acid) Residual sugar: 128 g/l
1847
