Equipo Navazos La Bota de Viejo Cream Nº 79

Equipo 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.

Tasting Notes
In 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. On 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.

Production
La 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.

Food & Serving
This 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.

Producer
Equipo 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.

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