White wine, vintage 2021 (MMXXI)
11.5% alc. – 750ml
Sanlúcar de Barrameda
4,200 bottles
f l o r p o w e r
MMXXI: vintage 2021
Grape: 100% palomino fino
Vineyard: Pago Miraflores La Baja, Sanlúcar
7 months under flor
6 months in sherry casks
1 month in vat
At EQUIPO NAVAZOS we are determined to extract the full potential of biological ageing under flor at natural (unfortified) alcohol content. It was following that path that the white Navazos-Niepoort was produced for the first time in 2008 (there are quite a few vintages out in the market by now). Then we started a number of experiments ageing in butt and vats, using both palomino fino and pedro ximénez sourced from different terroirs in the Sherry district and Montilla – and even other non-commercial projects in Spain’s northeast and northwest. Experience has shown us that, in the end, the terroir of the vineyard always prevails regardless of the intensity and duration of aging, which is why we increasingly tend to limit the latter.
Along this line, in 2022 we bottled the ninth vintage of Florpower that has got to the market (MMXXI, i.e., 2021), as release number 114 of the LA BOTA series. La Bota de Florpower 114 MMXXI, an unfortified white wine, basically follows vintages 2010 and 2012 (releases 44, 53 and 57) in origin and winemaking practices, and even more the 2014-2020 vintages (releases 67-107). With this 2021 we take another step towards what we believe is the point of balance and freshness for a perfect expression of the vineyard through the biological aging process, even shorter than in previous vintages. Only a few weeks of rest and tenuous aging under flor in steel tanks after the initial period of intense biological aging in the traditional 600-liter Jerez casks.
Made exclusively of Palomino Fino sourced from vines aged 55 and 85 years old in the blessed plot known as Pago Miraflores La Baja, it fermented in inox and then it was moved to the casks where it later aged under flor for 6 months. In May 2022 it all went to a stainless steel vat where—always under the by now much milder influence of flor yeasts—it remained until bottling in June 2022.