Equipo Navazos La Bota de Palo Cortado Nº 121

Equipo 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.

Tasting Notes
In 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. On 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.

Production
Sourced 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.

Food & Serving
This 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.

Producer
Equipo 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.

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