Equipo Navazos la Bota de Manzanilla Pasada La Bota Nº 103 Magnum

Equipo 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. This 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.

Tasting Notes
In 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. On 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.

Production
Sourced 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.

Food & Serving
La 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.

Producer
Equipo 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.

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