The unfiltered, unclarified fino was transported from Jerez in a refrigerated truck.
It is the fifth time González Byass has released an en rama fino in the UK.
The selection process began in October 2013 when head winemaker Antonio Flores (pictured) chose 600 barrels that could be used for the blend. They were in just two soleras – Rebollo, which is in a dark and humid bodega that produces a concentrated fino, and Constancia, which produces a more classic Jerez fino with a lemony tang.
Flores’ final selection was made from just 60 barrels which had the thickest layers of flor, the yeast that forms on the top of all finos.
This year’s allocation is available from Adnams, Berry Bros & Rudd, Lay & Wheeler, Lea & Sandeman, the Wine Society and some other wine merchants, and González Byass recommends drinking within three months.
Read more about en rama and other sherry innovations in our feature.