González Nectar Pedro Ximénez is a luxuriously sweet dessert sherry from Jerez, Spain. This 750ml bottle delivers an intense, velvety-smooth experience. Indeed, it showcases the richest expression of the Pedro Ximénez grape. The name “Nectar” perfectly describes its thick, molasses-like consistency and concentrated flavor. This sherry is consistently recognized as a top choice in its category. Furthermore, it holds an excellent average critic score of approximately 90/100 points from major reviewers. Notably, Natalie MacLean awarded it a stunning 95/100 points, calling it a “Divine Dessert Wine.”
González Nectar is crafted exclusively from 100% Pedro Ximénez grapes. Specifically, these white grapes are grown in the famous Albariza soil. After harvest, the grapes undergo the traditional soleo process. The grape bunches are laid out under the hot Andalusian sun for up to two weeks. This sun-drying process concentrates the sugars. Consequently, the resulting must has an exceptionally high sugar concentration. The wine is then fortified to 15% Alcohol by Volume (ABV). Afterward, it is aged for an average of nine years in American oak casks. This happens via the traditional Solera system. The aging is exclusively oxidative, which builds complexity and deep color. The residual sugar is extremely high, typically more than 300 g/L.
The wine presents an intense ebony color with deep mahogany and iodine tones. Visibly, it shows thick, slow-moving “legs.” Rich and complex aromas are present. Dominant notes include raisins, dried figs, and dates. Hints of honey, toffee, and mocha also appear. Meanwhile, the taste is lusciously sweet and velvety smooth. Flavors of caramel, dark chocolate, and molasses are noted. A balancing acidity prevents the sweetness from becoming cloying. For optimal enjoyment, serve Nectar slightly chilled, between 12ºC and 14ºC. It is a dessert in itself. This sherry pairs brilliantly with dark chocolate desserts and blue cheeses.
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