User:Tavis Pitt/harveys

John Harvey started as a wine merchant in Bristol in 1796, specialising in importing Spanish and Portuguese wines. The business grew successfully and became the family business called John Harvey & Sons. During the 1860 and 80s, in the company's cellars John Harvey II (son of John Harvey) and his brother Edward Harvey developed the world’s first cream sherry now known as ‘Harvey’s Bristol Cream’. The blend starts with wines from fifty different soleras, including three sherry types: Fino, Amontillado, and Oloroso. Finally some Pedro Ximénez wine is added for sweetness, and for the richness and creaminess that is the hallmark of the style. The Bristol Cream is the only sherry that is not only commonly served chilled, but on the rocks - the ice cuts the viscosity. A slice of lemon or lime is often added as well, especially in warmer weather; the acidity of citrus cuts back the sweetness. These different treatments means Harveys Bristol Cream can suit a variety of occasions. Since its inception it became the most famous and best selling sherry in the world. In the United States of America it outsells its competitor by nearly two to one.

Up to 1960 they purchased wines in Jerez and shipped them to Bristol, England for aging and blending. The business grew from strength to strength and over the years they began buying their own vineyards in Jerez de la Frontera, Spain, so they could protect the quality of their source material. They own the Estate Vineyards in Jerez Superior, and have exclusive use of the Palomino fruit.