{"title":"Sherry","description":"\u003cp\u003eSherry is one of the great wines of the world, and still one of the most underrated. It comes from Jerez in sun-baked Andalusia, at the southern tip of Spain, where chalk-white albariza soil and the Palomino grape give a family of wines that spans bone-dry to lusciously sweet. Few wines offer this much character for the money, or sit so happily at the table.\u003c\/p\u003e\n\n\u003ch2\u003eFlor or air: the divide that shapes every style\u003c\/h2\u003e\n\u003cp\u003eEverything in Jerez comes down to how the wine ages. Fino and Manzanilla mature under a living veil of yeast called flor, which shields them from air and keeps them pale, dry and saline, all green almond and sea breeze. Manzanilla, raised by the coast at Sanlúcar, is the most delicate of the lot. Let the flor fade and oxygen take over and you reach Amontillado and the rare Palo Cortado, part biological and part oxidative, with a nutty, savoury depth. Oloroso never sees flor at all and ages openly into a rich walnut-and-dried-fig style. These are among the finest \u003ca href=\"\/collections\/fortified-wine\"\u003efortified wines\u003c\/a\u003e made anywhere.\u003c\/p\u003e\n\n\u003ch2\u003eThe solera system, and how to drink Sherry\u003c\/h2\u003e\n\u003cp\u003eSherry is rarely the wine of a single year. Barrels are stacked in a solera, where older wine is refreshed with younger in a slow fractional blend, so every glass holds a little of many vintages. At the sweet end sits Pedro Ximénez, or PX, pressed from sun-dried grapes into a dark, syrupy wine of figs, molasses and coffee that belongs in our \u003ca href=\"\/collections\/dessert-wine\"\u003edessert wines\u003c\/a\u003e. Serve Fino and Manzanilla properly cold, near 7°C, with olives, salted almonds, jamón and other tapas. Amontillado and Oloroso prefer cellar temperature and suit mushrooms, roast poultry and hard cheese. For more in the same vein, explore the wines of \u003ca href=\"\/collections\/spain\"\u003eSpain\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eSherry FAQ\u003c\/h2\u003e\n\u003ch3\u003eIs Sherry sweet or dry?\u003c\/h3\u003e\n\u003cp\u003eBoth. Fino, Manzanilla, Amontillado, Palo Cortado and dry Oloroso are fully dry, while PX and cream styles are sweet. New to Sherry? Start dry and chilled with tapas.\u003c\/p\u003e\n\u003ch3\u003eHow long does an open bottle keep?\u003c\/h3\u003e\n\u003cp\u003eDry Fino and Manzanilla are best within a few days, kept in the fridge, as the flor character fades quickly. Oxidative styles like Oloroso and PX will hold for weeks.\u003c\/p\u003e\n\u003ch3\u003eWhat sets Sherry apart from other fortified wines?\u003c\/h3\u003e\n\u003cp\u003eFlor and the solera. That veil of yeast and the fractional ageing give Jerez a freshness and complexity you will not find in other \u003ca href=\"\/collections\/fortified-wine\"\u003efortified wine\u003c\/a\u003e, dry or sweet.\u003c\/p\u003e","products":[{"product_id":"equipo-navazos-la-bota-de-manzanilla-florpower-mmxviii-no-111","title":"Equipo Navazos la Bota de Manzanilla Florpower MMXVIII Nº 111","description":"Equipo Navazos la Bota de Manzanilla Florpower MMXVIII Nº 111","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251799085393,"sku":"GCW-NAVA-21481","price":36.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_la_Bota_de_Manzanilla_Florpower_MMXVIII_N_111.png?v=1783441483"},{"product_id":"equipo-navazos-la-bota-de-palo-cortado-no-86","title":"Equipo Navazos La Bota de Palo Cortado Nº 86","description":"\u003cp\u003eEquipo Navazos La Bota de Palo Cortado Nº 86 is a rare, non-vintage Palo Cortado drawn from a single cask in a tiny solera in the Montilla area, bottled in just 1,100 bottles in October 2018. Sourced from the outstanding Altos de Moriles terroir and made from Pedro Ximénez, it shows just how refined and complex this grape can be when crafted into a true, fine oxidative wine. Around 30 years of average age and a 95\/100 score from Robert Parker underline its status as one of the most elegant and singular Palo Cortados on the market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, La Bota de Palo Cortado Nº 86 shows a deep amber to burnished copper hue, with brilliant clarity and slow-forming legs that hint at both age and glycerol richness. On the nose, it is intensely expressive yet poised: expect aromas of toasted hazelnuts, roasted almonds, and walnuts intertwined with dried orange peel, cedar, polished wood, and delicate hints of chamomile, incense, and saline minerality. Subtle notes of toffee, curry spice, and dried figs emerge with air, adding layers of intrigue.\n\nThe palate is where its Palo Cortado character really shines: dry yet mouth-coating, combining the depth and oxidative complexity of an Oloroso with the tension, lift, and finesse more typical of an Amontillado. Flavours of roasted nuts, dried citrus zest, bitter almond, and salted caramel are carried on a fine, nervy acidity that keeps everything fresh and precise. Despite its ~30 years of age, the wine feels remarkably graceful rather than heavy, with an almost weightless finish that lingers on savory, nutty, and subtly saline notes. Already at a beautiful peak, it has the structure and stability to evolve further in bottle for another decade or more if well cellared, gaining additional complexity rather than primary fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eThis Palo Cortado originates from vineyards in Altos de Moriles, one of the highest and most prestigious zones in the Montilla area, known for its chalky, albariza-like soils that provide excellent water retention and impart a distinctive salinity and tension to the wines. The Pedro Ximénez grapes are carefully cultivated, with a strong emphasis on vineyard quality and precise viticulture, then vinified and initially aged as an Oloroso-style wine under oxidative conditions. Over time, the unusually fine and delicate character of this particular lot led to its reclassification as Palo Cortado. The wine was aged for roughly three decades in a traditional solera system, with Equipo Navazos selecting just a single exceptional cask from the small solera to bottle as La Bota de Palo Cortado Nº 86, without blending, in a very limited release of 1,100 bottles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a contemplative, gastronomic sherry that excels with richly flavored dishes and fine ingredients. Pair it with aged Manchego or Comté, jamón ibérico de bellota, foie gras terrine, roasted game birds, or slow-braised pork and veal dishes; it also works beautifully with umami-rich mushroom dishes and deeply flavored consommés. On the seafood side, try it with lobster in rich sauces, smoked eel, or tuna tartare with soy-based dressings. Serve slightly cool, around 12–14°C (54–57°F), to balance freshness and aromatic complexity. Decanting for 30–45 minutes is recommended to help the wine open up fully, especially from a freshly opened bottle, and it will keep well over several days if stored cool and sealed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is a pioneering, boutique project founded by a group of sherry lovers and wine professionals dedicated to revealing the hidden treasures of Andalusia’s cellars. Rather than a traditional bodega, they work as meticulous selectors, identifying exceptional but often overlooked soleras, botas (casks), and lots in the Jerez and Montilla-Moriles regions and bottling them in tiny, numbered releases under the \"La Bota\" label. Their work has played a key role in the modern renaissance and international reappraisal of sherry, bringing attention to old, characterful wines that were once reserved for insiders. With multiple high scores from top critics and a cult following among sommeliers and collectors, Equipo Navazos is widely regarded as one of the most important and influential names in the contemporary world of fortified wines.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251799413073,"sku":"GCW-EQUI-212306","price":79.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_de_Palo_Cortado_N_86.png?v=1783441483"},{"product_id":"equipo-navazos-la-bota-de-viejo-cream-no-79","title":"Equipo Navazos La Bota de Viejo Cream Nº 79","description":"\u003cp\u003eEquipo Navazos La Bota de Viejo Cream Nº 79 is a rare, old-school Cream Sherry of exceptional depth and poise, crafted for those who appreciate complexity over simple sweetness. Drawn from very old soleras at Valdespino and refined by Equipo Navazos, it offers a strikingly dry-feeling profile despite its generous natural sweetness. With an average age of around 40 years and roots in a blend conceived nearly a century ago, this is a profound, contemplative wine rather than a typical dessert sherry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, La Bota de Viejo Cream Nº 79 shows a deep mahogany hue with amber and iodine reflections, testament to its long oxidative aging. The nose is intensely evocative of old wine cellars and antique wood: aromas of polished oak, coconut shavings, toasted nuts, rusted iron, and damp tree bark intertwine with hints of dried figs, dates, and subtle molasses. It does not smell overtly sweet; instead, the bouquet is savory, nutty, and complex, with a distinctive oxidative edge.\n\nOn the palate, this Cream Sherry is powerful, concentrated, and surprisingly balanced for a wine with around 115 g\/L of residual sugar. The sweetness is thoroughly integrated, with the Pedro Ximénez component acting more as a textural and aromatic deepener than a sugary overlay. Flavors of roasted hazelnut, walnut, dark caramel, cocoa, dried fruits, and salted toffee are lifted by notes of spice, iron, and gentle bitterness from the Oloroso base. The finish is very long, warm, and almost chewy, with a persistent echo of nuts, old wood, and savory umami tones. Thanks to its remarkable age and oxidative stability, it will hold and even gain further nuance for many years if stored properly, though it is fully mature and ready to drink now.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eLa Bota de Viejo Cream Nº 79 originates from Valdespino’s historic soleras in Jerez, in the Andalusian sherry triangle of southern Spain, where the albariza chalk soils and Atlantic influence create the ideal conditions for Palomino and Pedro Ximénez. The base wine is an old Oloroso—traditionally made from Palomino grapes, fermented dry—historically blended with around 25% naturally sweet Pedro Ximénez nearly a century ago, then left to age and integrate together in cask under the traditional solera and criadera system. Over decades in seasoned American oak butts, with careful refreshment and selection, the wine has developed great concentration and complexity while slowly oxidizing and concentrating its flavors. Equipo Navazos identified and selected a tiny number of exceptional casks (designated “Bota NO,” reserved for internal use and never normally bottled) and drew off just 900 half-bottles (0.375 L), preserving a singular expression of very old Cream Sherry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a natural partner for blue cheeses (Stilton, Cabrales, Roquefort), aged hard cheeses, and nut-based desserts such as walnut tart, pecan pie, or almond cake. It also works beautifully with dark chocolate, fig or date-based pastries, and can add a luxurious touch alongside foie gras or pâtés. Serve slightly cool, around 12–14°C (54–57°F), so the aromatics can fully open without the alcohol dominating. Decanting is not essential but pouring it into a small carafe 15–30 minutes before serving can help the wine unfurl its more subtle, savory notes. Once opened, a half-bottle stored in the fridge and well stoppered will remain in good condition for several weeks.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is a small, independent Spanish bottler that has revolutionized the image of Sherry by uncovering and releasing some of the region’s most exceptional and previously hidden wines. Founded by sherry aficionados who began by selecting special casks for private consumption, they soon gained a cult following for their limited “La Bota” series, which showcases unique butts and soleras from leading bodegas in Jerez, Sanlúcar, and Montilla. Working closely with historic houses like Valdespino, Equipo Navazos focuses on authenticity, terroir expression, and uncompromising quality, often bottling wines that would otherwise never leave the cellar. Highly rated by international critics—this wine earning 94\/100 from Robert Parker’s Wine Advocate—they are widely regarded as one of the driving forces behind the modern renaissance of fine, artisanal Sherry.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251799871825,"sku":"GCW-NAV-18003","price":92.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_de_Viejo_Cream_No_79.png?v=1783441491"},{"product_id":"equipo-navazos-la-bota-de-manzanilla-pasada-la-bota-no-103-magnum","title":"Equipo Navazos la Bota de Manzanilla Pasada La Bota Nº 103 Magnum","description":"\u003cp\u003eEquipo Navazos La Bota de Manzanilla Pasada Nº 103 is an exceptionally rare and characterful Manzanilla from Sanlúcar de Barrameda, bottled exclusively in magnum. Drawing on a handful of very old, specially selected casks, it captures the singular tension between sea-breeze freshness and the deep, nutty complexity of extended aging under flor. Only 900 magnums were released, making this a collector-worthy sherry that also shines brilliantly at the table.\n\nThis cuvée continues the fabled La Bota de Manzanilla Pasada series, following on from the much‑admired Nº 70 released in 2016. The wine comes from very old soleras where the flor has thinned over time, allowing a gentle oxidative evolution that adds layers of complexity without sacrificing the wine’s saline backbone. It is a modern benchmark for the “Manzanilla Pasada” style, with concentration, elegance and impressive longevity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, La Bota de Manzanilla Pasada Nº 103 shows a deep, luminous straw to old-gold color, hinting at its long maturation. The nose is intense and expressive, opening with classic seaside notes: sea spray, iodine, and chalky minerality. With air, it reveals toasted almond, hazelnut, dried chamomile, fennel seed, green olive brine, and subtle curry and saffron spice, along with a gentle oxidative complexity—think dried apple, quince peel and a whisper of varnished wood.\n\nOn the palate, this is powerful yet finely balanced, combining the piercing, salty line of Manzanilla with the breadth and creaminess of extended aging. Very dry, with a firm, sapid grip and vibrant acidity, it layers flavors of salted Marcona almonds, toasted brioche, preserved lemon, dried herbs, and a delicate oxidative nuttiness. The finish is very long, savory and mouthwatering, leaving a lingering impression of sea salt, chalk dust and roasted nuts. Bottled in magnum and drawn from very old wines of around 14 years and beyond, this Manzanilla Pasada has excellent aging potential; well-stored magnums can develop beautifully for at least 10–15 years, gaining even more aromatic complexity and silkiness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from historic bodegas in the Calle Misericordia district of Sanlúcar de Barrameda in Jerez, this Manzanilla Pasada is born of classic coastal terroir: albariza chalk soils, Atlantic breezes, and the humid microclimate that favors a persistent veil of flor. The base wines—traditionally from Palomino Fino grapes—originate in soleras and criaderas of Manzanilla of roughly 14 years of age. During major renovations of the old buildings, two special 90‑arroba casks (about 1,500 liters each) were set aside and filled with a selection of the finest, older Manzanilla from smaller butts. These large casks allowed the wine to age for an extra-long period under a slowly thinning flor, encouraging a gentle oxidative evolution while preserving the saline, biological character. Equipo Navazos then selected and bottled only this tiny lot, uniting their meticulous cask selection philosophy with traditional solera aging to create a singular Manzanilla Pasada, released solely in magnum.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eLa Bota de Manzanilla Pasada Nº 103 is astonishingly versatile at the table, ideal for elevated tapas and fine dining alike. Its marine salinity and umami depth match beautifully with rich fish dishes (turbot, monkfish, cod brandade), shellfish (lobster, prawns, scallops, razor clams), and briny seafood preparations such as oysters, cockles, or clams in sherry. It also pairs superbly with charcuterie and salty cured products, above all true Jamón Ibérico de Bellota, as well as aged Manchego, truffled dishes, roasted mushrooms, and poultry or veal with creamy sauces. Serve well chilled but not icy, around 10–12°C (50–54°F), in good white wine or small Burgundy-style glasses to allow the aromatics to unfurl. Decanting is not essential, but opening the bottle 15–30 minutes in advance or giving the wine a brief splash into a carafe can help it fully express its complexity, especially given the magnum format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is one of the most influential and respected names in the modern sherry renaissance, though it is not a traditional bodega in the classic sense. Founded in the mid‑2000s by sherry aficionado and academic Jesús Barquín together with legendary oenologist Eduardo Ojeda, Equipo Navazos began as a private project to uncover and bottle extraordinary, often overlooked casks hidden in the soleras of Jerez, Sanlúcar and Montilla. Their La Bota series—numbered, limited releases sourced from specific butts or soleras—has achieved near‑mythic status among wine lovers, highlighting the richness and diversity of Andalusian fortified wines. By championing old stocks, precise sourcing and transparent bottling, Equipo Navazos has played a key role in redefining the global perception of sherry and showcasing the profound quality potential of the region.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251801837905,"sku":"GCW-NAVA-21201","price":89.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_la_Bota_de_Manzanilla_Pasada_La_Bota_N_103_Magnum.png?v=1783441505"},{"product_id":"equipo-navazos-la-bota-de-palo-cortado-florpower-mmx-no-102","title":"Equipo Navazos La Bota de Palo Cortado Florpower MMX Nº 102","description":"Equipo Navazos La Bota de Palo Cortado Florpower MMX Nº 102","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251803836753,"sku":"GCW-EQU-21004","price":54.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_de_Palo_Cortado_Florpower_MMX_N_102.png?v=1783441520"},{"product_id":"equipo-navazos-la-bota-amontillado-bota-punta-no-109","title":"Equipo Navazos La Bota Amontillado Bota Punta Nº 109","description":"\u003cp\u003eEquipo Navazos La Bota Amontillado “Bota Punta” Nº 109 is an exceptionally old, characterful Amontillado Sherry drawn from some of the most treasured casks in the region. Bottled in tiny quantities, it represents the intense, concentrated expression that only decades of careful aging in the solera can deliver. Coming from Albariza soils around Trebujena, this is a rare glimpse into a historic style of Amontillado that Equipo Navazos has been uniquely entrusted to share.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, La Bota Amontillado Nº 109 shows a deep, burnished amber color with mahogany highlights and slow-forming, glyceric legs that speak to its age and concentration. The nose is piercing yet refined, offering layers of toasted hazelnut, almond skin, old polished wood, and dried citrus peel, alongside notes of salted caramel, chamomile, iodine, and a subtle, saline sea-breeze lift. There is an almost incense-like, savory complexity that reveals itself gradually as the wine opens.\n\nOn the palate, this is a powerful, bone-dry Amontillado with remarkable tension: razor-sharp acidity cuts through the immense concentration, giving precision and length rather than heaviness. Flavors of roasted nuts, bitter orange, dried apricot, and toffee are interwoven with savory undertones of dried mushroom, umami stock, and a faint smoky edge. The finish is extremely long, dry, and saline, leaving a lingering impression of nuts, citrus pith, and old barrels. Already fully mature on release, it nonetheless has the structure and stability to evolve gracefully in bottle for many more years if well cellared, gaining further nuance rather than primary fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eLa Bota Amontillado Nº 109 is sourced from very old casks resting on the classic, chalk-rich Albariza soils of Trebujena, a zone whose Atlantic influence and crumbly, white marl terroir lend both salinity and finesse. The base wine, almost certainly Palomino Fino, is grown for freshness and then ages in the traditional solera system, beginning under flor as a biologically aged wine and later transitioning to oxidative aging as an Amontillado. The specific “bota punta” is the end cask in the row, often more exposed and therefore more concentrated, giving a particularly intense profile. These barrels, long held as a kind of private treasure, are tapped in minuscule quantities by Equipo Navazos and bottled with minimal intervention to preserve their singular character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis profoundly dry, complex Amontillado is a superb partner for richly flavored, savory dishes: think jamón ibérico, aged Manchego or Comté, roasted almonds and Marcona nuts, consommé, game terrines, or deeply flavored poultry and mushroom dishes. It also works beautifully with umami-laden plates such as mushroom ragouts, aged hard cheeses, and richly spiced tapas. Serve slightly cool, around 12–14°C (54–57°F), in a white wine or tulip-shaped Sherry glass to showcase the aromatics. A short decant of 15–30 minutes can help it unfurl its more subtle layers, especially from a freshly opened bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is one of the most influential and respected names in the modern Sherry renaissance, renowned for uncovering exceptional soleras and individual casks from across the Sherry Triangle and bottling them in small, highly curated releases. Founded by a group of passionate sherry lovers and professionals, the project began as a private endeavor to rescue extraordinary wines from obscurity, eventually evolving into the celebrated “La Bota” series. Their work has been instrumental in drawing international attention back to the finest, often very old, traditional styles of Jerez, Sanlúcar, and neighboring areas like Trebujena. By working closely with local bodegas and cooperatives and bottling only the most distinctive casks, Equipo Navazos has set a benchmark for artisan, terroir-driven Sherry and helped redefine the category on the global stage.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251807342929,"sku":"GCW-EQU-21441","price":107.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_Amontillado_Bota_Punta_N_109.png?v=1783441545"},{"product_id":"equipo-navazos-la-bota-de-amontillado-montilla-no-117","title":"Equipo Navazos La Bota de Amontillado Montilla Nº 117","description":"\u003cp\u003eEquipo Navazos La Bota de Amontillado Montilla Nº 117 is a rare, limited-release Amontillado from Montilla-Moriles that had never been bottled before this edition. Sourced from the historic cellars of Pérez-Barquero and carrying an average age of roughly 25–30 years, it marries profound maturity with striking freshness. Naturally concentrated to around 18–20% alcohol without fortification, this bottling captures the purest expression of traditional Montilla Amontillado in an exceptionally refined form.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, La Bota de Amontillado Montilla Nº 117 shows a deep amber to old gold hue, with coppery highlights that speak to its long aging. The nose is immediately complex and classical: roasted almonds and hazelnuts, toasted brioche, dried orange peel and chamomile, layered with saline notes, iodine, old wood polish and a whisper of curry spice and dried herbs.\n\nOn the palate, it is sharp, intense and yet remarkably fluid, combining the tension of a Fino-Amontillado with the extra depth of a few more decades in cask. Expect a vibrant, dry attack with piercing acidity and tangy salinity, followed by flavors of toasted nuts, walnut skin, nougat, orange zest, and a subtle smokiness. A distinct chalky, mineral streak runs through the wine, echoing its limestone origins and giving the long, savory finish both grip and precision. Despite its age, the natural (unfortified) structure brings a sense of lift and energy. Bottled in the summer of 2022 and drawn from very old soleras, it is ready to drink now but will hold beautifully for many years if well stored; an opened bottle can be enjoyed over several weeks, gaining further nuance with air.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from the chalk-rich Altos de Moriles subzone in Montilla-Moriles, this Amontillado is rooted in some of Andalusia’s most prized albariza-style soils, which naturally favor grapes of high ripeness and concentration, traditionally Pedro Ximénez. The base wine began life as a Fino raised under flor, never fortified, in line with Montilla’s historic practice of relying on natural grape sugars and evaporation to build alcohol and complexity. After its biological aging, the wine transitioned to oxidative aging, first in a prestigious bodega in Lucena and later finished and refined in the venerable Pérez-Barquero cellars. Over some 20–30 years, slow evaporation in seasoned casks concentrated both flavor and alcohol, reaching its final strength without added spirit. Equipo Navazos selected and bottled just 3,000 bottles from this singular set of butts in the summer of 2022, capturing a textbook yet particularly elegant Amontillado character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a superbly gastronomic wine that shines at the table. Classic pairings include finely sliced Jamón Ibérico, hard sheep’s cheeses, roasted almonds, and deeply flavored consommés or broths. Its saline, iodine-edged profile is also a beautiful match for oysters, other raw or simply prepared shellfish, salt cod, and delicately spiced tapas. Serve cool, ideally between 11°C and 13°C, to emphasize its finesse and aromatics. Decanting is not essential, but pouring it into a white wine glass and giving it a few minutes in the glass allows the layers of nut, citrus, and spice to unfurl; the wine will continue to evolve and open with air over the course of an evening.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is one of the most influential and respected names in the world of sherry and Andalusian fortified wines, even though it is not a traditional bodega but an independent bottler and curator. Founded in the mid-2000s by wine scholar Jesús Barquín and sherry master Eduardo Ojeda, Equipo Navazos began by uncovering and bottling exceptional, often forgotten butts from the region’s finest cellars, releasing them in their now-iconic \"La Bota\" series. Their work has been pivotal in highlighting the potential of old soleras, single casks, and unfortified styles from Jerez, Sanlúcar, and Montilla-Moriles, and they are widely credited with helping to spark a global renaissance of interest in fine sherry and related wines. The “Navazos” Amontillados in particular—of which Nº 117 is a direct descendant—are regarded as benchmarks for the style, prized by sommeliers and collectors for their balance of depth, tension, and drinkability.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251820712273,"sku":"GCW-EQUP-31944","price":56.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_de_Amontillado_Montilla_N_117.png?v=1783441623"},{"product_id":"equipo-navazos-la-bota-de-palo-cortado-no-121","title":"Equipo Navazos La Bota de Palo Cortado Nº 121","description":"\u003cp\u003eEquipo Navazos La Bota de Palo Cortado Nº 121 is a rare and beautifully judged expression of one of Jerez’s most elusive sherry styles. Drawn from old-vine fruit in the famed Miraflores La Baja pago of Sanlúcar de Barrameda, it marries depth, tension and remarkable drinkability. As a single-vineyard, single-harvest Palo Cortado from grapes picked in 2010, it offers a nuanced snapshot of coastal terroir and the Equipo Navazos philosophy of precision and authenticity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, La Bota de Palo Cortado Nº 121 shows a deep amber to burnished copper hue, with bright, lively reflections that hint at both concentration and freshness. The nose is intricate and constantly evolving: toasted hazelnuts and almonds, orange peel, dried apricot and stone fruit mingle with salted caramel, fine oak spice, and a distinctly saline, chalk-dust minerality. Hints of dried flowers, chamomile tea, and a subtle curry-leaf and dried mushroom note underline its biological origins and oxidative aging.\n\nOn the palate, it is at once refined and powerful. The attack is dry and incisive, with a fino-like tension that quickly fans out into layers of flavor: roasted nuts, bitter orange, dried fig, toffee, and a whisper of cocoa, all wrapped in a firm, chalky backbone. The moderate 18% alcohol is impeccably integrated, giving vinosity and warmth without heaviness. The finish is very long, savory and mouthwatering, with lingering notes of sea spray, citrus zest and lightly smoked nuts. This is a wine that will continue to gain complexity over the next decade or more if properly cellared, but is already beautifully harmonious and rewarding now.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced exclusively from old Palomino Fino vines—some over 50 and others over 80 years old—in the coastal pago Miraflores La Baja near Sanlúcar de Barrameda, this Palo Cortado is deeply rooted in albariza soils that confer a trademark salinity and mineral finesse. Grapes harvested in 2010 were carefully selected and pressed to obtain fine must, which initially matured under flor, developing the delicacy and minerality associated with biologically aged wines. Once the flor faded and the wine’s natural character veered toward Palo Cortado, it was fortified to around 17.5% and transferred to 225-liter sherry casks, filled up to the top to avoid excessive oxidation and preserve freshness. From these barrels—sister casks to those that produced La Bota Nº 75—Eduardo Ojeda and the Equipo Navazos team selected a handful that showed exceptional balance, complexity and finesse to be bottled as La Bota de Palo Cortado Nº 121.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Palo Cortado is an extraordinarily versatile food wine, particularly adept with complex, umami-rich and subtly spiced dishes. It is a superb match for Asian cuisines—from Indian dishes featuring mild curries, korma and tandoori-spiced poultry, to Japanese yakitori, grilled eel, and richer sashimi or tataki preparations. It also shines with Iberian jamón, aged hard cheeses, rich poultry terrines, mushroom dishes and roasted game birds. Serve slightly cool, around 12–14 °C (54–57 °F), to highlight both aroma and structure. Decanting for 20–30 minutes can help the wine open and reveal its full aromatic range, especially from a freshly opened bottle or when served in more serious, Burgundy-style stemware.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is a small, highly respected independent bottler that has revolutionized the way the world views sherry and the wines of Andalusia. Founded by sherry aficionados Jesús Barquín and winemaker Eduardo Ojeda, the project began as a private endeavor to rescue extraordinary but overlooked casks from traditional bodegas and bring them to a wider audience. Operating primarily in Jerez, Sanlúcar and Montilla-Moriles, Equipo Navazos works closely with leading cellars and growers, selecting singular botas and parcels that express terroir, age and style with uncommon clarity. Their numbered “La Bota” releases have become reference points among collectors and sommeliers, helping to catalyze the modern sherry renaissance and highlighting the region’s capacity for truly world-class, ageworthy wines.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251821039953,"sku":"GCW-EQU-21004-1","price":59.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_de_Palo_Cortado_N_121.png?v=1783441625"},{"product_id":"equipo-navazos-la-bota-de-palo-cortado-pata-de-gallina-no-118","title":"Equipo Navazos La Bota de Palo Cortado Pata de Gallina Nº 118","description":"\u003cp\u003eEquipo Navazos La Bota de Palo Cortado “Pata de Gallina” Nº 118 is a rare and characterful sherry for collectors and serious enthusiasts. Bottled in very limited quantities, it captures the soulful intensity of old Jerez but with the precision and purity that has made Equipo Navazos a modern icon. “Pata de Gallina” is a traditional term used in the region for especially concentrated, complex wines that blur the line between old Amontillado and Palo Cortado—exactly the style this bottling celebrates.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this Palo Cortado shows a deep amber to mahogany hue with luminous copper highlights, clinging to the sides of the glass with slow, glyceric legs. The nose is wonderfully layered and expressive: roasted hazelnuts, toasted almonds and pecans lead into dried orange peel, lacquered wood, polished furniture, salted caramel, and hints of dried fig, bitter cocoa, and fine cigar box. Subtle notes of sea breeze and iodine remind you of its Atlantic-influenced origins.\n\nOn the palate, La Bota Nº 118 is intense yet astonishingly balanced, with a dry, savoury profile and a silky, enveloping texture. Flavours of roasted nuts, burnt orange, salted toffee, and baking spices intertwine with a firm, chalky backbone and vibrant acidity. The finish is very long and persistent, leaving echoes of toasted almonds, saline minerality, and subtle umami. Thanks to its oxidative aging and fortified structure, this sherry is extremely age-worthy; properly stored, it will maintain its quality for many years in bottle, and an open bottle will keep well for weeks, even months, if re‑corked and refrigerated.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from selected butts in the cellars of Jerez, this Palo Cortado reflects classic Andalusian albariza soils—chalk-rich, white limestone that gives sherry its signature tension and saline edge. The base wine, predominantly Palomino Fino, is harvested at optimal ripeness to preserve freshness, then fortified and aged for many years in the traditional solera and criaderas system. Over time, the wine evolves through both biological and oxidative aging, eventually losing its flor and developing the deep, complex profile characteristic of Palo Cortado. Equipo Navazos is renowned for meticulously tasting through hundreds of casks, choosing only the most distinctive, concentrated butts for bottling, and La Bota Nº 118 is a prime example of this ultra‑selective approach, bottled en rama (minimally filtered) to preserve purity and nuance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a contemplative sherry that shines at the table with rich, flavourful dishes. It pairs beautifully with aged hard cheeses (Manchego curado, Comté, Parmesan), jamón ibérico de bellota, foie gras, and game birds, as well as intensely flavoured mushroom dishes and slow-braised pork or veal. It can also be a superb match for Asian cuisine with soy-based sauces or dishes featuring dried mushrooms and umami-rich stocks. Serve lightly chilled, around 12–14°C (54–57°F), in a white wine or tulip-shaped sherry glass. While decanting is not essential, pouring the wine 10–15 minutes before serving and allowing it a little air in the glass will help reveal its full aromatic complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eEquipo Navazos is a small, visionary project that has had an outsized impact on the reputation of Jerez and its traditional wines. Founded by a group of sherry lovers and experts, the team began by identifying exceptional but often overlooked casks resting in the region’s historic bodegas, then bottling them in tiny lots for a growing audience of enthusiasts. Their La Bota series has become a benchmark for artisanal, high-expression sherry, highlighting the diversity of styles and the depth of the region’s cellar heritage. Working closely with some of the most respected houses in Jerez, Sanlúcar and Montilla, Equipo Navazos has played a central role in the modern renaissance of sherry, bringing previously hidden treasures like Palo Cortado “Pata de Gallina” to an international stage.\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":54251872420177,"sku":"GCW-EQUI-25031982","price":67.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Equipo_Navazos_La_Bota_de_Palo_Cortado_Pata_de_Gallina_N_118.png?v=1783442008"},{"product_id":"juan-pinero-cream-sherry-great-duke-12-yrs","title":"Juan Piñero Cream Sherry Great Duke 12 yrs","description":"\u003cp\u003eJuan Piñero Cream Sherry Great Duke 12 Years is a richly styled, classic Andalusian cream sherry that brings together luscious sweetness and refined oxidative complexity. Aged for an average of 12 years in the traditional solera system, it offers a more mature, layered profile than many entry-level cream sherries. This is a fortified wine crafted in the historic sherry region of Jerez, where producers like Juan Piñero keep alive centuries-old techniques that have made this style world-famous.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, Great Duke Cream Sherry shows a deep mahogany to dark amber hue with bright, coppery highlights and a gentle, slow-moving viscosity. The nose is expressive and enveloping, with notes of toffee, caramelized nuts, dried figs, raisins, candied orange peel, and hints of roasted coffee and warm baking spices.\n\nOn the palate, it is velvety, full-bodied, and sweet, yet balanced by a gentle, nutty bitterness and a line of savory oxidative character. Flavors of date paste, molasses, roasted almonds, walnuts, and milk chocolate unfold into hints of vanilla and subtle oak. The finish is long, warming, and smooth, with lingering dried-fruit richness. Properly stored, this cream sherry will hold its quality for several years in bottle, and once opened, it can remain enjoyable for weeks if kept cool and well sealed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eProduced in the Jerez appellation of southern Spain, Juan Piñero Cream Sherry Great Duke 12 Years is crafted from traditional sherry varieties grown on the region’s chalky albariza soils, which help preserve acidity and concentration in the grapes. Base wines are typically fermented dry and then fortified before undergoing oxidative aging in seasoned American oak casks via the classic solera and criadera system, where younger wines are gradually blended with older stocks to build depth and consistency. The cream style is achieved by blending a dry, aged sherry (often from Palomino) with naturally sweet sherry (commonly from sun-dried Pedro Ximénez grapes), resulting in a generous sweetness woven into a matured, complex framework.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis 12-year cream sherry is excellent with classic desserts such as bread-and-butter pudding, crème brûlée, sticky toffee pudding, pecan pie, or vanilla ice cream with caramel sauce. It also pairs beautifully with blue cheeses, aged hard cheeses, toasted nuts, and even dark chocolate-based desserts. Serve slightly chilled, around 10–12°C (50–54°F), to highlight its aroma and texture. Decanting is not necessary, but giving the wine a few minutes in the glass to open up will enhance its aromatic complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eBodegas Juan Piñero is a respected sherry house based in the heart of the Jerez region of Spain, dedicated to preserving traditional production methods while showcasing the diversity of sherry styles. As part of the new wave of quality-focused producers in Jerez, Juan Piñero has earned recognition for carefully managed soleras, precise blending, and characterful bottlings that reflect both heritage and terroir. The bodega’s portfolio underscores the enduring significance of Jerez as one of the world’s great fortified wine regions, with wines like Great Duke Cream Sherry 12 Years offering an accessible yet authentic expression of Andalusian craftsmanship.\u003c\/p\u003e","brand":"Juan Piñero","offers":[{"title":"Default Title","offer_id":54251883069777,"sku":"GCW-PINE-25050414","price":39.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Juan_Piero_Cream_Sherry_Great_Duke_12_yrs.png?v=1783442077"},{"product_id":"matusalem-sweet-oloroso-0375-l","title":"Sherry - Matusalem Oloroso","description":"Sherry - Matusalem Oloroso","brand":"Ron Matusalem","offers":[{"title":"Default Title","offer_id":54256232005969,"sku":"SPI224","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Sherry-spanien-jerez-de-la-frontera-andalusien-matusalem-sweet-oloroso-30-aars-gonzalez-byass-med-gaveaeske-vinogvelsmag.png?v=1783463112"},{"product_id":"planteray-xo-20th-anniversary-px-sherry-finish","title":"Planteray XO 20th Anniversary PX Sherry Finish.","description":"\u003cp\u003ePlanteray XO 20th Anniversary PX Sherry Finish is a refined, cask-finished spirit that marries tropical Caribbean rum character with the lush sweetness of Pedro Ximénez sherry. Crafted in limited quantities, it takes the celebrated Planteray XO 20th Anniversary blend and gives it an extra layer of depth through time in PX sherry casks. The result is a sipping rum with remarkable richness, designed for enthusiasts who appreciate complex, dessert‑like profiles without losing balance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this rum shows a deep amber to mahogany hue with copper highlights, hinting at its extended tropical aging and time in richly seasoned sherry wood. On the nose, expect generous aromas of dried figs, Medjool dates, raisins and sultanas, layered over dark caramel, toffee and brown sugar. Subtle notes of orange peel, roasted nuts, cocoa powder and a touch of baking spice (cinnamon and clove) add nuance, while a gentle rancio note nods to its time in seasoned casks.\n\nThe palate is plush and rounded, with a silky, almost creamy texture. Flavors of fig jam, prune, molasses and PX-soaked raisins lead, followed by milk chocolate, vanilla bean, toasted oak and a hint of espresso. The sherry finish brings a natural sweetness and dried-fruit intensity, but the rum’s underlying structure and spice keep it from feeling cloying. The finish is long and warming, echoing with cocoa, nuts and a lingering raisined sweetness. Best enjoyed as a contemplative sipper now, it will hold well for years if stored properly, though extended cellaring will not significantly change its profile once bottled.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003ePlanteray sources fine Caribbean rums—typically column and pot still distillates aged for many years under tropical conditions—before shipping them to Europe for a second stage of maturation. For this XO 20th Anniversary PX Sherry Finish, selected mature rums are first blended, then rested in carefully chosen Pedro Ximénez sherry casks. These casks, seasoned with intensely sweet Andalusian PX, gradually impart layers of dried fruit, caramel and nutty complexity to the spirit. The final blend is the result of patient élevage and precise cask management, aiming to highlight both the sunny, sugarcane-driven character of the base rum and the decadent richness of PX sherry influence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis bottling shines as a digestif, served neat in a tulip or small snifter at around 18–20°C (64–68°F). Its dessert-like profile makes it an excellent companion to dark chocolate truffles, flourless chocolate cake, sticky toffee pudding, pecan pie, or a platter of aged hard cheeses and blue cheeses. It also pairs beautifully with roasted nuts and dried fruit, or alongside a fine cigar for those who indulge. Lightly aerating it in the glass is usually sufficient; full decanting isn’t necessary, though letting it sit for a few minutes after pouring allows the PX sherry–driven aromatics to fully open up.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePlanteray (formerly known as Plantation Rum in many markets) has built a reputation for its double-aging philosophy—maturing rums in their country of origin before refining them further in carefully selected casks in Europe. Over the years, the house has become a benchmark for cask-finished and limited‑edition rums, often experimenting with wine, sherry and fortified wine barrels to create distinct expressions. The XO 20th Anniversary line was originally crafted to celebrate a key milestone for the brand and has since become one of its flagship bottlings, frequently cited by enthusiasts as a reference point for premium, barrel‑finished sipping rum.\u003c\/p\u003e","brand":"Planteray","offers":[{"title":"Default Title","offer_id":54256312090961,"sku":"SROM488","price":67.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Rom-barbados-planteray-pxxo-20-anniversary-extra-old-pedre-ximenez-cask-fininshed-40-70cl-vinovelsmag.png?v=1783463373"}],"url":"https:\/\/bottlehero.com\/collections\/sherry.oembed","provider":"Bottle Hero","version":"1.0","type":"link"}