Equipo Navazos La Bota de Palo Cortado Nº 86

Equipo 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.

Tasting Notes
In 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. The 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.

Production
This 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.

Food & Serving
This 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.

Producer
Equipo 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.

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