Very deep burnt umber to ochre at a green tinged rim. Honey and intense burnt toffee with a touch of molasses (22% Pedro Ximinez would explain that). Very full bodied and very sweet with gorgeous raisin, honey, fruitcake, black bun flavours, rich orange acidity and a long, long, long finish. Complex and utterly gorgeous.
Wine Tasting: Gonzalez Byass Sherries with Brian Calder