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Equipo Navazos La Bota 79 Viejo Cream Bota NO (375ml)

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Equipo Navazos La Bota 79 Viejo Cream Bota NO (375ml)
Producer Equipo Navazos
Region, Country Jerez de la Frontera, Spain
Bottle Size 375ml
Product Code 15753-375

A new release of the delicious editions of 19 and 38 that redefined this category for us. It’s a sweet Oloroso that has aged in a nine-butt solera under the label “Viejo Cream” (never before commercially available except for a few exceptional sacas for the British market). This solera has, in turn, a “Bota NO” cask—of notably higher age and character—from which this wine has been drawn, again in super limited volumes.

The sweetness of this very old cream results from a blending process with top-quality Pedro Ximénez that was performed early on, when the solera was founded, likely over a century ago. Thanks to the patience of several generations of winemakers, today the wine has reached an otherworldly balance between the raciness of dry Oloroso and the mellowness of the finest quality, sweet PX.

Equipo Navazos La Bota 79 Viejo Cream Bota NO (375ml)

Reviews

“A quality Cream is not an oxymoron, as proven by the NV La Bota de Cream 79 “Bota NO,” a revision of the previous Botas 19 and 38 but bottled eight and five years later, respectively. This has to be around 40 years old and is sourced from Valdespino, where the Oloroso was blended with 25% sweet Pedro Ximénez possibly a century ago, so the wines have had time enough to get integrated and age together. This has 115 grams of residual sugar. It has a nose of old wine and doesn't smell sweet at all, with just a hint of carob beans and notes of concentration (coconut, rusty iron, tree bark). The palate is not that sweet and it's very powerful and concentrated, with the PX completely integrated. 900 half bottles were produced.”
94 points, Luis Gutiérrez, The Wine Advocate

Reviews

“A quality Cream is not an oxymoron, as proven by the NV La Bota de Cream 79 “Bota NO,” a revision of the previous Botas 19 and 38 but bottled eight and five years later, respectively. This has to be around 40 years old and is sourced from Valdespino, where the Oloroso was blended with 25% sweet Pedro Ximénez possibly a century ago, so the wines have had time enough to get integrated and age together. This has 115 grams of residual sugar. It has a nose of old wine and doesn't smell sweet at all, with just a hint of carob beans and notes of concentration (coconut, rusty iron, tree bark). The palate is not that sweet and it's very powerful and concentrated, with the PX completely integrated. 900 half bottles were produced.”
94 points, Luis Gutiérrez, The Wine Advocate

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