Equipo Navazos La Bota de Cream Viejo no. 38
37.5 cl
/
21% ABV Vol
An incredible aged cream sherry originally from Bodegas Valdespino. The wine was taken from an ancient 9-butt solera which was sweetened early on in it's life with Pedro Ximenez.
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Equipo Navazos La Bota de Cream Viejo no. 38
€89.00
Ex Tax: €72.36
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Hazelnut, macadamias, a little caramel and nougat
Palate
Medium bodied with a long finish. Flavours of spice,caramel coffee.
Colour
Golden
Fact Sheet
Fluid
37.5 cl
Grape Variety
Alcohol %
21% ABV
Style
Fortified, Sweet
Estate/Producer
Equipo Navazos
Country
Spain
Region/AOC
D.O Jerez-Xeres
Vintage
Solera Ageing
Making Techniques
Never before comercially available except for a select few sacas for British customers. This solera has in turn a bota NO as well as a double NO- of notably higher age and character, and which is where this wine has been sourced, again in limited volumes. Results from a blending process wth top-quality pedro ximenez that was performed early on, when the solera was founded likely over a century ago. Harmonious integration during these decades has made the wine finer and rounder, thanks to the patience of several generations of winemakers, reaching today a prodigious balance between the raciness of dry oloroso and the mellowness of sweet PX.
Closure
Cork
Cellaring/Ageing Potential
For Drinking Now
Awards and/or Press Quotes
Neil Martin (Robert Parker's Wine Advocate) 96 Points
The Lot 38 La Bota de Viejo Cream Bota No is sequel to the sweet oloroso that was Lot 19. It originates from the blending of a Pedro Ximenex over a century ago when the solera was started. It has a fairly light bouquet that opens with aeraion: hazelnut, macadmias, subtle note of caramel and nougat. The palate is medium bodied with a lovely viscous opening: a touch of spice, eau-de-vie, caramel and cafe latte underpinned by beautifully judged acidityand a sensual harmonious long finish. Superb.'
Penin Guide 96 Points
Neal Martin
The Lot 38 La Bota de Viejo Cream Bota No is sequel to the sweet oloroso that was Lot 19. It originates from the blending of a Pedro Ximenex over a century ago when the solera was started. It has a fairly light bouquet that opens with aeraion: hazelnut, macadmias, subtle note of caramel and nougat. The palate is medium bodied with a lovely viscous opening: a touch of spice, eau-de-vie, caramel and cafe latte underpinned by beautifully judged acidityand a sensual harmonious long finish. Superb.'
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
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