Equipo Navazos La Bota 60 de Manzanilla Pasada “Bota Punta” 500ml

Why is this Wine so Yummy?

Manzanilla, is much the same as Fino, produced and matured only from the area around Sanlúcar de Barrameda. The Solera system is often run in a slightly different way. The climate of the area, close by the sea encourages a thicker layer of flor yeasts on the wine, reducing the rate of oxidation & glycerol production (glycerol is an alcohol that give rounder mouthfeel). The wines tend to be fresher, and finer than their fino counterparts and exhibit a certain saltiness that arguably comes from it’s proximity to salt water.

Manzinilla Pasada, is an older richer version of Manzanilla, the Flor begins to diminish after 6-7 years, the maximum age a Manzanilla would be bottled at, and, oxidation increases for the remainder of maturation.

Listen as Jesús Barquín explores his La Bota 60 de Manzanilla Pasada “Bota Punta”

Words from Equipo Navazos

This prodigious wine was never bottled until Equipo Navazos selected it in 2008 for its 10th release of ‘La Bota de…’, followed two years later by edition number 20 “Bota Punta”, and then for a few others in different years.

Then there have been a few very limited releases until in August 2015 we have launched La Bota de Manzanilla Pasada 60 “Bota Punta”, again from a single cask of very peculiar character, located at the extreme of the solera. This is a very special wine that takes the astonishing quality of the previous releases of this wine (editions 20, 40 and 50) to an amazing level of finesse and chalky minerality.

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%.

The real average age of this wine must be around 14/15 years. It is a complex and powerful wine, of balanced freshness and elegant oxidation notes that make it truly unique. Stunningly versatile on the dinner table, it matches a wide variety of dishes, from the most easygoing (rich fish dishes, fish-based rice recipes, charcuterie) to the most difficult (scrambled eggs with boletus edulis, runny sheep cheeses). Best served around 12º C, in moderately large stemware.

Saca de agosto de 2015. 1,000 bottles, 500ml.