Sherry wines - Vinos de Jerez - Manzanilla, Oloroso, Pedro Ximenez, Fino, Palo Cortado, Amontillado


Published on September 22nd, 2014 | by Ruben


Tio Pepe En Rama 2013

A bottled-aged version of Tio Pepe En Rama, be sure to try it yourself

This is the 4th edition of Tio Pepe En Rama, the virtually unfiltered Fino from González Byass. It was bottled in April 2013, but I didn’t have a chance to try it until recently.

As with most En Rama releases, the back label tells you to drink it within three months of bottling, but we think it’s an exaggerated claim. A good Fino holds much longer than just three months, although it’s true that it will loose some of its original flavours (only to trade them for other aromas that are just as interesting).

See our review of Tio Pepe En Rama 2012 for more background information on this wine.

Unlike the regular Tio Pepe, which is a blend of wines from seven different soleras, Tio Pepe En Rama 2013 was the first to be composed from a narrower selection of barrels. Rebollo is the founding solera, formed of 87 barrels while the larger solera Constancia is made up of 356 barrels. They are located in different bodegas which means both have their own character. In the end 67 casks were selected to be bottled.


Tio Pepe En Rama 2014 (15%, Gonzalez Byass)

Nose: I’m always impressed by the fresh, citrusy character of Tio Pepe. Lemons and cut green apples. On a second level there are almonds and bread crust, as well as soft herbal notes and chalk dust. Hints of damp straw and wet animals. Really wide.

Mouth: sharp and clean, as it should be. Lots of apple flavours, both the acidic side and the more rounder notes. Gentle olive brine and soft herbal notes. Maybe a tad more bitterness than in other editions.

Availability: while it’s probably sold out in most shops, you may have a chance of locating some lost stock. I believe Xpertvinum still offers the 2013 edition as well as the latest one.

Summary: It's always difficult to compare (I didn't try it last year, and the 2014 edition has a different composition) but there's nothing that indicates this could have been better within the first three months. If anything it is a little less refined, but that also means more intense. Just a great Fino.


Very good

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About the Author

is a Certified Sherry Educator who fell in love with sherry some 25 years ago, but switched to a higher gear in 2013 and started writing about it. Lived in Madrid for a couple of years, now back in Belgium. I also run a whisky blog over at

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