Equipo Navazos
La Bota de Fino No. 68 Sherry
Jerez, Andalucía, Spain
Bottle getting older, no fear.
N:Lots of murky caramel, salt, iodine, limes,( like the dried, black ones) orange peel, honey.
P: Big on the palate, brown, succulent like ripe tropical fruit, creamy , not as sharp as it once was. Not a detriment, just different. Evidently, the wine, drawn in 2016 was between 10-11 years old at the time. All grapes from the high part of Marchanudo Alto( redundant).
Buttery, copper.
Great for a small c celebration.
https://www.equiponavazos.com/en/botan068finomacharnudoalto/
Bottle getting older, no fear.
N:Lots of murky caramel, salt, iodine, limes,( like the dried, black ones) orange peel, honey.
P: Big on the palate, brown, succulent like ripe tropical fruit, creamy , not as sharp as it once was. Not a detriment, just different. Evidently, the wine, drawn in 2016 was between 10-11 years old at the time. All grapes from the high part of Marchanudo Alto( redundant).
Buttery, copper.
Great for a small c celebration.
https://www.equiponavazos.com/en/botan068finomacharnudoalto/
N: Still like visiting an old boat graveyard. As we move further from the saca date, June/‘16, the nose is more muted. Almost meaty, With those great notes of flor wafting through. Caramel, but less flashy, nuts, almonds, hazelnuts.
P:Still broad, saline and buttery, brown butter at times, oranges, spicy notes, dry brown sugar. Amazing acidity.
On a 90° day al fresco in Philly, very refreshing. I still marvel.
(One more left, I sense it’s day is due.)
N: Still like visiting an old boat graveyard. As we move further from the saca date, June/‘16, the nose is more muted. Almost meaty, With those great notes of flor wafting through. Caramel, but less flashy, nuts, almonds, hazelnuts.
P:Still broad, saline and buttery, brown butter at times, oranges, spicy notes, dry brown sugar. Amazing acidity.
On a 90° day al fresco in Philly, very refreshing. I still marvel.
(One more left, I sense it’s day is due.)
Old boats, oil paintings and mustiness combined with electric acidity.
It’s a wonder of complexity. Oranges, wood, dirt, funk. Refreshing.
Amazing stuff!
Old boats, oil paintings and mustiness combined with electric acidity.
It’s a wonder of complexity. Oranges, wood, dirt, funk. Refreshing.
Amazing stuff!
Cashews on the tip of the tongue. Butterscotch nose.
From Valdespino, 2016.
Broad and creamy, bitter, saline.
Deliciously refreshing.
Cashews on the tip of the tongue. Butterscotch nose.
From Valdespino, 2016.
Broad and creamy, bitter, saline.
Deliciously refreshing.
Creamy and bone dry, hinting at sweetness but finishing bitter, saline .
The nose isn’t huge but the palate is.
Delish.
Jancis 18/20
Creamy and bone dry, hinting at sweetness but finishing bitter, saline .
The nose isn’t huge but the palate is.
Delish.
Jancis 18/20
Solid. Nutty oxidized notes with nice salinity
Solid. Nutty oxidized notes with nice salinity
Oct 26th, 2019