Equipo Navazos La Bota 99 Vino Blanco Florpower MMXIX Antes de la Flor (2019)
Sanlucar de Barrameda, Spain
A piercing dry table white (unfortified) from the chalk soils of Sanlucar in Andalusia. Shivering intensity and minerality.
$85.00
Extremely pure, mouth-watering, long. Not for fruit lovers, it’s lean but not in the least thin. Remarkable intensity.
Jancis Robinson
About the Wine
A dry table wine from the 2019 vintage made from Palomino from the 'grand cru' of Sanlucar, the single vineyard (Pago) Miraflores La Baja.
Tight, savoury, salty and extremely minerally, with aromas of salt bush, wildflowers and a hint of citrus. All aged in steel not oak. A supreme and rare harkback to the history of the region where dry, unfortified wines once held sway.
'MMXIX Antes de la Flor' is '2019 Before the Flor'...
About Equipo Navazos
The Equipo Navazos project was started by a group of Spanish Sherry lovers led by wine writer and Sherry guru Jesús Barquín, regular contributor to World of Fine Wine and Professor of Criminology at the University of Granada. These “Sherryphiles” were aware, through their own extensive tastings, of a treasure trove of brilliant Sherries that were sitting, unbottled, in the bodegas of Jerez, Sanlucar and Montilla. Bodegas often have butts or casks (bota) of Sherry whose small volume makes it commercially unviable to bottle separately
The concept behind Equipo Navazos (Team Navazos) was to select specific bota of such wines for individual bottling, unfiltered or lightly filtered (Sherry is typically put through a very firm filtration). The wines were selected for their quality and for their distinct personalities, which would have been a shame to lose in a large blend. Initially these bottlings were intended only for a select group of friends and professionals. Yet the response was so enthusiastic that it became very clear to those behind Equipo Navazos that something important could come of this idea; namely that the opportunity existed to remind the world of just how great Sherry could be. To this end the project was expanded to allow for a small ‘commercial’ release of certain wines to a handful of international markets. After three years, Australia started to get a tiny allocation.
The cellar of Miguel Sánchez, Andalucia, Spain
From The Producer
La Bota de Florpower 99 “Antes de la flor” MMXIX (“Before the flor”) is an unfortified white wine made from old, low-yielding vines from Pago Miraflores La Baja. It coincides in its origin with the 2010 to 2018 vintages that we have been putting on the market since the initial La Bota de Vino Blanco 44 “Florpower” MMX, with the peculiarity that this edition no.99 has not fermented in cask or aged under a veil of flor. It has only rested for a year in a stainless steel tank, protected from the flor, in order to settle before bottling.
The result is a wine with marked personality that can challenge the best whites: fine, clean, sharp, vertical, with outstanding sapidity and a firm structure that augurs years of satisfactory evolution in the bottle, although it is also ready to be enjoyed from now. It will perfectly match a variety of light dishes: fish, seafood, soft cheeses, salads with delicate dressings …
Blend : Palomino (100%)
ABV : 11.5%
Closure : Cork
Drink Until : 2030
Bottle Size : 750ml
Andalucia, Spain
Critic Reviews
“Smells salty and just very slightly yeasty, even without the flor influence – or maybe these are a consortium of aromas I associate with Manzanilla when in fact they are the aromas of wine made from this vineyard? Dried wild flowers and hay, too. Pungent but with an aroma I find impossible to describe. There is a very strong mineral quality but I am not sure where mineral starts and salty ends. Salty in the mouth too, powerful flavour with intensity but almost no weight in the mouth thanks to the very low alcohol. Salty, sour, mineral, with citrus at the very end. The producers note: ‘fine, clean, sharp, vertical’. Extremely pure, mouth-watering, long. Not for fruit lovers, it’s lean but not in the least thin. Remarkable intensity. If you taste this alongside the 101 Manzanilla, there are so many similarities, this is just more delicate and not at all oxidative. 17/20.” - Jancis Robinson
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