Equipo Navazos La Bota de Palo Cortado Pata de Gallina Nº 118

Equipo 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.

Tasting Notes
In 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. On 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.

Production
Sourced 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.

Food & Serving
This 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.

Producer
Equipo 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.

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