Solera 1847 is a rich and elegant Cream Sherry from the Jerez Superior region in Andalusia, Spain. The vineyards are planted on predominantly Albariza soil, a white, chalk-rich earth containing up to 60% chalk. This soil retains moisture exceptionally well, which is crucial during Jerez’s long, hot, and dry summers where irrigation is prohibited. The region benefits from a unique microclimate shaped by the Atlantic Ocean and the nearby Guadalquivir and Guadalete rivers. Prevailing winds include moist, warm Poniente breezes and occasional hot, dry Levante winds from North Africa. Average humidity is around 70%, with annual rainfall of approximately 600 litres per square metre. The harvest generally begins in mid-August and lasts up to three weeks.

The Pedro Ximénez grape, although a white variety, is treated differently as it is destined for sweet wines. Grapes are harvested slightly later and sun-dried in a process called soleo. Bunches are laid out on esparto mats in the vineyard for up to two weeks, losing around 40% of their volume due to water evaporation, which concentrates the sugars.

Winemaking

The Palomino must for Solera 1847 comes from the first press of continuous presses to provide greater structure and body. After fermentation to 11–12% ABV, the wine is fortified to 18% and enters the Oloroso Solera. Each cask is left with a 100-litre empty headspace to maximise oxygen contact, allowing complete oxidative ageing.

Pedro Ximénez grapes undergo a strong press, similar to olive oil production. Fermentation begins but stops at around 7% ABV due to high sugar levels. The wine is then fortified to 15% and enters the Pedro Ximénez Solera. After around four years of separate ageing, the two wines are blended—75% Palomino and 25% Pedro Ximénez—and transferred to the Solera 1847, where it matures for a further four years. The entire process is carefully supervised by master blender Antonio Flores.

Tasting notes

Solera 1847 displays a dark, intense mahogany colour, enriched by the addition of Pedro Ximénez. On the nose, aromas of raisins, vanilla, oak, and subtle hazelnut notes emerge. The palate is smooth and delicate, with flavours of dates and raisins, finishing with hints of caramel, oak, and a gentle nutty touch.

Food match

Serve slightly chilled at 10–12°C in a small wine glass. Ideal as an aperitif with cheese, and also perfect as a dessert wine with ice cream, fruit-based desserts, or dried fruits.

Type

Cream

Grape Variety

75% Palomino, 25% Pedro Ximénez

Ageing

Average 8 years in American oak casks following the traditional Solera system

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