ESPAÑOL

   CATALÀ

RECENT RELEASES

35. La Bota de Fino "Macharnudo Alto" (2012/04)

36. La Bota de Pedro Ximénez "Jerez"

37. La Bota de Amontillado "Navazos"

38. La Bota de Viejo Cream "Bota NO"

Navazos-Niepoort 2011

COLET-NAVAZOS 2009 Extra Brut

COLET-NAVAZOS Reserva 2008 Extra Brut

39. La Bota de Manzanilla Pasada "Bota NO"

40. La Bota de Manzanilla Pasada "Bota Punta"

I THINK Manzanilla (2013/02)

41. La Bota de Palo Cortado "Bota NO"

42. La Bota de Manzanilla "Navazos" (2013/02)

Navazos-Palazzi  Brandy Single Fino Refill Cask (2013/03)

OVNI 2012

FORTHCOMING

43. La Bota de Brandy "envejecido en bota de fino"

44. La Bota de Vino Blanco MMX "florpower"

P.X. Navazos Gran Solera (2013/05)

45. La Bota de Fino "Que va para Amontillado"

46. La Bota de Oloroso "Montilla"

PX Casa del Inca 2011

HOME  |  STORY  |  WINES  |  LABELS  |  CONTACT  |  AWARDS

 

LA BOTA DE MANZANILLA PASADA (nº 40)

Bota Punta, saca of September, 2012

DO Manzanilla Sanlúcar de Barrameda

16.2% alc. - 50cl

Hijos de Rainera Pérez Marín

Sanlúcar de Barrameda

Production: 1,000 bottles

When La Bota de Manzanilla Pasada 30 "Capataz Rivas" was bottled, two of the 1/15 solera butts were showing such magnificent character that we decided to keep them apart in order to bottle them separately. Only a small part of them had been withdrawn for our release no. 30—only what was strictly necessary to refresh their contents and keep their immense complexity and concentration.

One of those two butts was of course our now familiar "Bota Punta" which already excelled in release number 20 of the “La Bota” series, and which is also the one from where this La Bota de Manzanilla Pasada 40 "Bota Punta" is sourced. This is a very special wine that takes the astonishing quality of the previous releases of this wine (editions 10, 20, 30 and now 39 and 40) to unimaginable levels of complexity.

What makes this wine truly unique and gifted with unmatched biological character (intense and steely salty notes on the palate) is that the butts are filled up to “a tocadedos” level—well above the 5/6 mark that is common in the Sherry district. In this fashion, the layer of yeast/flor inside these butts (much weakened by the age and lack of nutrients of the wine) is significantly smaller and thinner and can be kept alive on the sole basis of scarce periodic refreshments—acting as barely sufficient barrier between the wine and the intensely oxidizing effect of air. On the other hand, its very weakness implies that this protective effect is only a mild one, which is evidenced in the elegant oxidative notes of this manzanilla as well as the rising level of alcohol, climbing above 16%.

Many thanks to Prof. Dr. Ernesto Suárez Toste 

for his invaluable help in the English version of this web

© 2005-2013 Equipo Navazos S.L.

All rights reserved