In the glass
Aroma: orange peel, roasted almonds, mahogany wood, dried herbs
Palate: dark toffee, walnut oil, spice, dry orange bitters
Deep amber Palo Cortado combining the delicacy of an Amontillado nose with the full body and richness of an Oloroso. Orange peel, walnut oil and warming dry finish.
What it pairs with
-
Blue cheese (Cabrales or Gorgonzola)
The wine's oxidative richness and tangy dry finish cuts through the fat of blue-veined cheese. -
Roasted walnuts and almonds
Nut aromatics in the wine mirror the roasted character of the nuts. -
Duck foie gras
Full-bodied richness and orange-peel bitterness provide structure against the liver fat.
How to serve Leonor Palo Cortado
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Blue cheese (Cabrales or Gorgonzola), Roasted walnuts and almonds, Duck foie gras. Match the wine's structure to the dish's fat and salt.
History
Named after González Byass founder Manuel María González's wife Doña Leonor, this Palo Cortado solera was established as one of the house's prestige bottlings. Palo Cortado is one of the rarest sherry styles, arising when a Fino's flor collapses unpredictably, steering the barrel into oxidative ageing but retaining aromatic elegance.
- 1979 — Leonor Palo Cortado solera created at González Byass
Facts
- Producer
- González Byass
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts; 12 years average oxidative ageing in the Palo Cortado solera
- ABV
- 20.0%
- Price
- €18-28 at retail
- Drinking window
- 0-10 from bottling
- First vintage
- 1979
Frequently asked about Leonor Palo Cortado
What does Leonor Palo Cortado taste like?
On the nose, orange peel, roasted almonds, mahogany wood, dried herbs. On the palate, dark toffee, walnut oil, spice, dry orange bitters. Structurally full-bodied, low tannins, medium acidity with a long, tangy and warming finish. Deep amber Palo Cortado combining the delicacy of an Amontillado nose with the full body and richness of an Oloroso. Orange peel, walnut oil and warming dry finish.
When should I drink Leonor Palo Cortado?
Drink 0-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Leonor Palo Cortado?
Blue cheese (Cabrales or Gorgonzola) is the canonical pairing. Other strong matches include Roasted walnuts and almonds and Duck foie gras. The wine's oxidative richness and tangy dry finish cuts through the fat of blue-veined cheese.
What grapes are in Leonor Palo Cortado?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.