Equipo Navazos, La Bota No 118, Palo Cortado "Pata de Gallina", Jerez (50cl.)

Producer Profile

Equipo Navazos was born out of a group of friends’ desire to unearth some of the many treasures lying forgotten in the bodgas of Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria and Montilla… wines whose age and provenance place them among the best value in the world.

These unexpected yet fortunate findings have been made available to wine lovers around the world in limited quantities under the La Bota series (consecutively numbered editions, with the date of each ‘saca’, or withdrawal, on the label)as a mark of respect for the generations of expertise and care that have gone into making these exceptional wines. Today, however, Equipo Navazos’ efforts are increasingly focused on producing their own wines, such as Florpower, which truly express the character of Sanlúcar and its unique terroir. Beyond Andalusia, they have also collaborated with winemakers of the calibre of Dirk Niepoort and Sergi Colet to develop authentic, individual Spanish wines that never fail to impress.

Viticulture

The La Bota de Palo Cortado 118 “Pata de Gallina” is a selection made thirteen years ago from amongst the finest casks of oxidative wine owned by Almacenista Juan García Jarana. Three previous releases have been released, La Bota de Palo Cortado 34 “Pata de Gallina”, bottled in 2012, La Bota de Palo Cortado 72 “Pata de Gallina”, bottled in 2017, and La Bota de Palo Cortado 92 “Pata de Gallina”, bottled in 2019. This is therefore the fourth bottling from this small solera (locally, ‘altarillo’, for ‘little altar’) settled at Fernando de Castilla that bears the Equipo Navazos stamp. The average age of this wine is more than 30 years.

Tasting Note

A powerful yet extremely elegant Palo Cortado, sourced from oxidative wines. A wine of remarkable finesse and expressiveness, with very complex nose from blending the amontillado and oloroso, plus citrus notes of orange peel.

Food Matching

Give this a try with game bird like Partridge, Manchego cheese and pork scratchings.