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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2025 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 94.5 pts. and median of 94 pts. in 24 notes) - hiding notes with no text | | | Tasted by kingkanu on 12/17/2022: A beautiful burnished and vibrant copper colour. So much going on here, grilled nuts, dried orange peel, a range of dried fruits, salinity, it’s still so fresh and vibrant and intense in the mouth and dances across your palate. The finish is really long but slightly linear. Warms the body and soul (320 views) | | | Tasted by Xavier Auerbach on 3/20/2021 & rated 94 points: Final bottle from a three bottle lot purchased at auction in 2017. Saca de Octubre 2011. Decanted to separate the wine from the very fine, even hazy sediment. From 4 butts in the solera 1/10 at Bodega La Guita, and the Sanlúcar character is very much in evidence. Extremely complex nose, subtle and intense, brine and green olives (even at this age), hint of sour butter, candied fruit and leather, wood spice, coffee, orange; beautifully balanced and elegant palate, precise and deep, dry without any sense of austerity, flows effortlessly across the palate; relatively woodsy finish, toasted nuts, salty and intense, very good length but not a true peacock's tail. (1163 views) | | | Tasted by PacoHigon on 4/27/2020: Bota "no", saca de Octubre de 2011 procedente de La Guita en Sanlúcar de Barrameda. Tal y como cuentan los amigos del grupo Navazos de esta bodega la Solera 1/10 la que contiene el vino más equilibrado y elegante dentro de la marcada vejez de este vino y de dicha solera procede este vino. La saca fue de 900 litros con los que se han llenado las aproximadamente 1700 botellas de 50cl que componen esta edición. De color caoba la nariz es impresionante, por su profundidad y su definición, en primer plano destacan los matices oxidativos, los barnices de mueble viejo, las especias exóticas, un toque de "piedra de fusil", posteriormente aparecen las nueves garrapiñadas, los toques de fruta pasa.... En boca espectacvular, con cierta untuosidad, seco peor sutilmente goloso, buena frescura, notable estructura, largo y con enorme profundidad. (559 views) | | | Tasted by Xavier Auerbach on 8/31/2019 & rated 94 points: Very complex Sherry, a halfway house between Manzanilla Pasada and Palo Cortado, silky texture and lots of salty wood, olive juice and sour butter, very intense yet elegant, deep and powerful, great persistence. (817 views) | | | Tasted by SteveG on 6/9/2019 & rated 94 points: No perceptible change, just a gorgeous wine, totally intense and involving but not at all difficult. (636 views) | | | Tasted by Xavier Auerbach on 8/19/2017 & rated 94 points: In October 2011, 900 litres of sherry were withdrawn from four botas "NO" in the solera 1/10 in the cellars of Bodega La Guita in Sanlúcar de Barrameda, to fill the approximately 1,700 50cl bottles of this Amontillado Nº 31. I first tasted this four years ago, when I was smitten by its silky charm - so different from the bone dry austerity of many old Amontillados. So pleased to have found three bottles at auction recently. The (ever so slightly volatile) nose is wonderfully fragrant, with subtle and intense aromas of fresh nuts, flowers, vanilla, smoky bacon and candied oranges; flows effortlessly across the palate, fresh and dry but smooth and silky and with a hint of sour butter; the finish starts with a big hit of grippy, salty oak and then fades reluctantly into a green olive and brine flavour that reminds us of the Manzanilla origins of this very old wine. ¡Estupendo! (1376 views) | | | Tasted by SimonG on 9/29/2016 & rated 94 points: JB @ Cabotte (Cabotte): Slightly smoky and more rounded than the 61 alongside. Soft focus v the 61's crispness. Mellow and deep and rich. The expert amongst us pointed out a very fine sediment giving the slight sense of difuseness. A smoother and less overtly challenging drink for the mere enthusiast. Long and lingering with a scent that fills the room. This is super. ****1/2 (1536 views) | | | Tasted by JerM on 3/24/2016 & rated 92 points: Tetsuya's with Terence&Meiting and Elaine (Tetsuya's, Sydney): [Aperitiff] Savoury soy sauce caramel and raisins on the nose. Soft, yeasty earth, hints iodine and salt spray, dark florals, cocoa powder, salty molasses, with toasted nuttiness. A good start! (1662 views) | | | Tasted by SteveG on 8/13/2014 & rated 94 points: Barely greenish light cognac. This wine was almost too intense for me on day one. Day two, a rollicking combo of burnt carmel, roasted nuts, candied orange peel, smoke, sea salt, dried stone fruit, marshmallow. Apparently this wine sat for about 35 years in the butt After being declared 'NO' from some ancient amontillado solera, so this isn't likely to be reproduced anytime soon. Positively breathtaking and exhilarating. (1809 views) | | | Tasted by yofog on 8/4/2014 & rated 95 points: Deep brown-amber color, concentrated old nose of wood, dried fruit (apples, pear, apricots), hazelnuts, walnuts, almonds, Sanlucar tanginess, which all follow through nicely on the palate. This is very clean, very tangy, and super fine, you take a sip and you feel pain that you can't drink stuff like this on a regular basis. (1867 views) | | | Tasted by Man in Black on 2/28/2014: The wine is clear and bright with a beautiful pale amber colour and dense legs. The nose is clean and fully developed, showing pronounced intensity aromas of dry peaches, dry figs, prunes, caramel, toffee, chocolate, hazelnuts and nail varnish remover. The wine is dry in the mouth with a low acidity. It has medium- tannins and high alcohol for a fortified wine. It has medium+ body and pronounced intensity flavours of toffee, caramel, chocolate, prunes, dry figs and hazelnuts. The finish is long.
It is an outstanding quality because the flavour concentration is very good, it has a lingering finish and great complexity provided by deliberate oxidation. It also shows the typicity of a long-aged Sherry. Drink now, it will not improve in the bottle since it is already fully developed, but can be kept. (1904 views) | | | Tasted by Xavier Auerbach on 7/20/2013 & rated 94 points: A private lunch (Hotel The Old Coastguard, Mousehole, Cornwall, UK): Saca de Octubre de 2011. Bodegas La Guita, Sanlúcar de Barrameda. 50cl. A most impressive Amontillado. Amber golden colour; amazing depth and nuance of flavour, oranges, nuts, candied fruit; dry but with a silky-smooth texture, not remotely tight or austere but with wonderful grip; excellent length. Quite unique in my experience. (2365 views) | | | Tasted by CamWheeler on 6/5/2013 & rated 93 points: Bibendum Spanish Tasting: Intense nose of caramel, ginger and nutty oak. The palate is staggeringly deep and intense, with acidity to match. Awesome stuff. (2801 views) | | | Tasted by sharkarama on 5/6/2013 & rated 95 points: A very fine amontillado, with a powerful nose and an elegant, structured feel (1509 views) | | | Tasted by brooklynguy on 4/4/2013: Gorgeous wine. Silky texture, tight when first opened but expansive and complex aromas that clearly show the Manzanilla origins of this wine, with saline layers of nuts and hints of chamomile. Creamy and roasted notes on the palate, which is very complex and incredibly long. An inspiring example of Amontillado. (3332 views) | | | Tasted by indiscriminate palate on 11/11/2012: Very brief notes on another night of excess (at Salil's): Rich, incredibly complex; toasted hazelnuts, blood oranges, simple syrup; zippy and very aromatic. (2328 views) | | | Tasted by Will Devize on 9/27/2012 & rated 96 points: To say this is an excellent match for squid/octopus with black chorizo pudding would be like saying that Roger Federer is 'quite good' at tennis. (1805 views) | | | Tasted by Lordswood on 9/17/2012 & rated 95 points: Tasting notes would replicate those of earlier and more dedicated writers on here. Very impressive. (1625 views) | | | Tasted by Will Devize on 8/28/2012 & rated 97 points: Wonderfully dense yet perfectly delineated flavours of hazelnuts, caramel, a mushroomy dab of soy sauce and maple syrup pancakes. Segues effortlessly from rosemary bread to Maple Pecan Plait to balmy nuttiness on the finish although perhaps lacking the pronounced saline qualities of the other Equipo Navazos bottlings. Gloriously self-assured, rich, dry, hugely powerful and totally harmonious, this is a remarkable Sherry which all wine lovers should make a point of seeking out. Quite possibly my favourite wine of 2012. (1824 views) | | | Tasted by Jason Millar on 8/3/2012 & rated 96 points: Extraordinary intense and integrated nose of caramel, burnt sugar, singed hair, sesame seed, pecan and pumpkin with a certain oiliness. The palate has huge intensity, savagery and persistence with a classic singed hair note. It finishes with hazlenut aromatics that are almost as mouthfilling as the wine itself. Drink from wine glasses, not copitas. (1609 views) | | | Tasted by SimonG on 6/23/2012 & rated 94 points: R&Y & B&A @ Medlar (The Medlar, London): Nice caramel brown in the glass to deep orange at the rim. Fragrant, lifted nose of caramel, toasted nuts and spice with a sweetness around the edges - very Cognac-like without the spirit. Dry and rich and nutty on the palate, very long and very complex. A serious wine. ****1/2 (1939 views) | | | Tasted by SimonG on 3/5/2012 & rated 94 points: A nice lifted caramel richness to the nose. Dry and nutty and with a real bite to it. Intense, tangy and long. Marvellous. ****1/2 (1662 views) |
| Equipo Navazos Producer websiteSpain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Andalucía Andalucía and its wines
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Two suggestions for listing Sherries and Manzanilla wines from a frequent user in a time of change:
The vast majority of these wines are solera-produced and are therefore nonvintage; they should not be listed under a vintage date. A Saca (or bottling) can be listed with a date under Designation, since each bottling is liable to be somewhat different. Dates of accession to your cellar, if it seems important, can also be listed in Designation. <b> Only an Anada (Vintage) wine should bear a vintage date.</b>
Currently, Manzanilla wines (what used to be called Manzanilla Fino) need only be listed as coming from the wine region Manzanilla-Sanlucar de Barrameda. This assumes the 'Jerez' region, which need not be mentioned. For older wines, there may be some confusion about the origin and type. I would suggest following the label as much as possible. jht |
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