saca of September, 2025
D.O. Jerez – Xérès – Sherry
15% alc. – 75cl
M. Aragón – Chiclana de la Frontera
3,000 bottles
La Bota de Fino 135 “Chiclana” comes precisely from where its surname indicates: Chiclana de la Frontera, in the Jerez district. The vineyards and bodegas of Chiclana are strongly influenced by the Atlantic Ocean, although their Finos do not always faithfully reflect this character, perhaps due to an over-emulation of the Finos from Jerez.
In 2015, our partnership with Chano Aragón began on the editions 62 and 63 of the ‘La Bota de’ series, and since then, Eduardo Ojeda has collaborated on the formation of the small solera from which this first saca was made. A decade of patient work has been spent selecting the sharpest Chiclana musts and butts that combined character and complexity with a vertical and fresh mouthfeel, in what we understand to be the authenticity of the Fino from Chiclana. The result is a mature Fino, full of character and fiercely Atlantic. When tasted blind, it may seem closer to a true Manzanilla than to an inlander Fino from Jerez, due to its sharpness and verticality. But it is also clearly distinguishable from the Manzanillas produced by Eduardo for Equipo Navazos, which show a very characteristic Sanlúcar profile.
This is a wine for connoisseurs, complex and elegant, with a lively mouthfeel that betrays the intense Atlantic influence. It has been bottled practically en rama, with only very light filtering, to preserve its true color and racy character. It can be decidedly enjoyed upon release, but its evolution in bottle will continue to delight consumers for many years, provided it is stored with the same care as any other fine white wine.
The average age of La Bota de Fino 135 is about seven and a half years. It performs best at temperatures ranging from 8-9°C, where it shows a lighter and fresher profile, to 11-12°C, where it will fully display its rich and complex aromatic range. On the table it is a most versatile wine, successfully matching a wide array of diverse foods: of course, Ibérico ham, but also seafood dishes, shepherd’s pie, “a feira” octopus, grilled vegetables, not too mature farm cheeses…