2022 Equipo Navazos Ovni Pedro Ximenez
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | |
| Appellation | Elgin (Appellation) |
| Winery | |
| Vintage | 2022 |
| Grape | Pedro Ximenez |
| Content (Alc) | 0.75 ltr (12.5%) |
| Drink window | 2023 - 2028 |
In stock
39 items available
Description
Everything indicates that the origins of Andalusia's biological aging date back to the second half of the eighteenth century, halfway between Sanlúcar (which supplies the wines) and Cádiz (which supplies the market and commercial channels and also the beneficial effects of the flor were rated first.
The Pedro Ximénez grape - together with Moscatel and Palomino Fino - complies with the trinity of historic Andalusian varieties. Consolidated for centuries as the dominant variety in Montilla-Moriles, its versatility allows for a great diversity of wines. An early harvest of approximately 10 / 10.5% alc. emphasizes the fruit notes and acidity, ideal for fragrant young whites. A later harvest, with about 15% alc., is perfect for classic Montilla finos, so they do not need fortification to reach the ideal alcohol content for organic aging under flor. An even later harvest, followed by sufficient sun drying on the paseras, produces sweet must for the famous PX stickies, with sugar levels north of 400gr/l.
In fact, the Pedro Ximenezen reaches perfect ripeness at 11.5-12.5% alc., where there is an optimal balance between primary aromas, acidity, alcohol and mineral structure. Harvested at this level, Pedro Ximénez, grown in the best 'white earth' vineyards of Moriles Altos and Sierra de Montilla, offers enormous purity. It is precisely from these soils that the grapes for OVNI 2017 Pedro Ximénez were harvested. To allow the grape and the soil to express themselves in complete freedom and intensity, we used not only the first must ('yema'), but also part of the second pressing (locally called 'colour'). Fermentation took its natural course with native yeasts, and the wine was allowed to settle for several months: part of it in stainless steel vats, the rest in cement vats under a thin veil of flor. This treatment emphasizes the chalky terroir and extracts all the local character.
The Equipo Navazos Ovni Pedro Ximenez is best drunk chilled at about 6 degrees, with any type of lightly cooked fish and seafood, but also with lighter rice and pasta dishes and salads with a delicate taste. From the calcareous soils to the glass, after a period under flor. Never before, in recent times, have tradition and future been embraced so authentically as in this Andalusian wine. Flor-aged white wines are rightly very popular these days. The wines are extremely elegant, fresh and dry. The OVNI Pedro Ximénez is a cheerful wine without artifice or pretension, pure, authentic and natural and super pure. This wine has matured under a veil (flor) of yeast and these notes are best appreciated when tasted between 3° and 6°C - so serve very cool.
FACT: In the Tab: Appendix you will find the official fact sheet of this beautiful wine. We will send it to you automatically when you order this wine. The wine is in our conditioned Wine Warehouse and if you pick up the wine you will also receive a nice discount. You will see your discount immediately when you choose Collect in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for our address.
Specifications
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Andalucía |
| Appellation | Elgin (Appellation) |
| Winery | Equipo Navazos |
| Grape | Pedro Ximenez |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2023 |
| Drinking till | 2028 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Aromatisch, Complex, Fruitig, Krachtig, Rond, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Terras |
Professional Reviews
Parker
Rating
93
Release Price
$30
Reviewed by
Luis Gutiérrez
Issue Date
28th Jun 2019
Source
Issue 243 End of June 2019, The Wine Advocate
The pioneer of the unfortified, flor-aged white wines from the Jerez zone, the 2016 Navazos-Niepoort is a single-harvest Palomino now in its ninth vintage. This style of wines should soon be approved by the sherry appellation and will be able to carry their true origin on their labels. The wine fermented in old 600-liter oak casks with indigenous yeasts, the way all sherry used to be fermented in the past. This is 12% alcohol and bone dry after some ten months in sherry casks under flor. This is always a powerful wine, showing the signature of the Macharnudo vineyard in a year of more finesse. The year had high yields but also oidium problems that helped to limit those yields. This is always very chalky, with the yeasty and leesy reduction of some time in bottle, turning into esparto grass and dry herb aromas and flavors. It has a volatile touch that makes this year look more like a wine from Jura, with an extra touch of freshness. It has the tastiness of the salty sensation provided by the flow. It finishes dry and long. It keeps very well in bottle, as you can see if you open any of the earlier vintages. 4,000 bottles and 300 magnums were filled in April 2018.
It's hard to believe that Equipo Navazos will celebrate their 15th anniversary next year and already produce around 40,000 bottles of wine, mainly sherry, per year. They are responsible for putting sherry back in the spotlight.
I tasted the numbered bottlings, the rare and more complex wines from 82 through to 93 and the regular bottlings and collaborations with other producers. You might notice some numbers are missing, because they also release small batches of spirits aged in sherry casks (like the extraordinary La Bota de Gin 81), but I haven't yet started tasting and rating spirits...
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
93
93/100 Penin
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
Equipo Navazos makes sherry trendy again. Jesús Barquín is a prophet and he believes in sherry. Under the name Equipo Navazos, he and his close friend Eduardo Ojeda are responsible for a recent - albeit modest - revival of attention to sherry. Recently he was in Amsterdam to spread his happy message. We listened and tasted with him. Every time Jesús Barquín has to explain again how and especially why he got so addicted to sherry. He is a professor at the University of Granada in the field of criminology. Besides his work, he is a great wine lover and he writes about wine. For example, he co-authored the book about Rioja that appeared in the prestigious series The Finest Wines of… and last year a book by him and Peter Liem about sherry was published. He is therefore a connoisseur and lover of Spanish wines in general and sherry in particular.
The first barrel
In Andalusia, its residential area, Jesús Barquín regularly visits the cellars where the barrels of sherry are kept. During one of those visits in 2005, he tastes an older amontillado from a certain barrel that he clearly likes better than the same wine from other barrels. That barrel has to be emptied soon to store new wine, the owner says. Jesús then decides to approach a number of wine friends with the proposal to buy the barrel and bottle the contents themselves for private use. The label of this first bottling under the name La Bota de Amontillado no.1 stated in large letters not for sale.
Barquín not only makes his about forty wine friends very happy with it, he also draws the attention of writing colleagues at home and abroad. Jesús: “The first bottling was purely for private use. We did not want to compete with the existing wine trade. But when a second bottling also received a lot of publicity, we decided in consultation with producers and traders to offer the sherries we selected for sale. That benefits the entire sherry business. ”
Greedy
The wines selected by Jesús and Eduardo are marketed under the name Equipo Navazos. In addition to a name, each new bottling also receives a number. But what is most striking: the bottles are flying out the door! And that for sherry, a wine that has been in the dark for years with a gigantic image problem. Why are the wines of Equipo Navazo so very hip and popular? Jesús: “Because they are so good. We bottle the best the sherry area has to offer. Many people think that we are only treasure hunters, treasure hunters who know their way around the warehouses of small and large sherry houses and select the treasures to bottle there. But that is not true. Or rather: no longer true. Indeed, we only select what we find interesting, but then we treat the wine in our own way: we bottle it straight from the barrel, with as little filtration as possible, for example. That is very important for the taste. Our fino can therefore also be much more yellow than usual.
Moreover, we are currently also in the middle of the process of making our own wine from purchased grapes. Our wines range from a sparkling wine and a Florpower - un fortified 'sherry' of 100% palomino fino - to our own version of the PX. ” When making wine yourself, Jesús benefits greatly from the input of Eduardo Ojeda. He is production director at Grupo Estévez, which includes the bodegas La Guita in Sanlúcar and Valdespino in Jerez.
The Florpower 2010 is one of the last releases and is already completely sold out, says Barquín proudly, but fortunately he brought a few bottles for this tasting. Limited availability is one of the secrets of Equipo Navazos' success; each edition contains only 3 to 6 thousand bottles. The stuff is almost impossible to get and that makes many wine lovers worldwide very greedy.
Niepoort method
Incidentally, the idea to release a non-fortified sherry does not come from Equipo Navazos himself, but from another wine celebrity: Dirk van der Niepoort. He came to Andalusia to make the first edition of the Navazos Niepoort in 2008. A wine made according to the classic method - in large, not quite full barrels, so that the flor has the opportunity to grow - but without adding alcohol. The idea that an alcohol percentage of 15% is necessary for the flor to thrive is dismissed by Jesús as nonsensical. Old books show that fortifying the wine was only applied much later.
The low-alcoholic Niepoort Navazos turned out to be a fresh, crispy sherry with a lot of character and quickly became popular. Why then a second non-fortified wine under the name Florpower? Jesús: “This is called spreading risk. Due to an unexpected temperature change in the summer of 2009, the flor suddenly disappeared and the wrong bacteria got the upper hand. We were able to use only ten of the forty barrels of young wine. In 2010 we chose to make a part according to the 'Niepoort method', with grapes from Jerez and a fermentation and long stay in barrels, and another part in a new way. The Florpower comes from grapes from Sanlúcar de Barrameda and of the 32 months that it has been under the flor it has only 8 on barrel. The rest of the time it matures on stainless steel tanks. They have become two wines that are so different that it is justified to release them side by side. ”
Top wine
Is what Equipo Navazos only creating a lot of fuss about? In other words: is the old wine in new bottles, or is the hype justified? The latter is certainly the case. What they bring is really the crème de la crème of what the sherry area has to offer. We may have to admit that we hardly remember what top wines from this area can taste like. Taste a La Bota 42 Manzanilla or a La Bota 37 Amontillado and try to remember which wine comes close to these two wines in complexity and taste finesse. Then you automatically come up with wines with a world reputation.
A note about the prices. Indeed, Equipo Navazos wines are not cheap. A quote from Jancis Roberson in this regard: 'They are not cheap. But then nor is Grand Cru Burgundy. " In other words, it is just what you compare them to. In the top wine category they are still cheap!
Everything indicates that the origins of Andalusia's biological aging date back to the second half of the eighteenth century, halfway between Sanlúcar (which supplies the wines) and Cádiz (which supplies the market and commercial channels and also the beneficial effects of the flor were rated first.
The Pedro Ximénez grape - together with Moscatel and Palomino Fino - complies with the trinity of historic Andalusian varieties. Consolidated for centuries as the dominant variety in Montilla-Moriles, its versatility allows for a great diversity of wines. An early harvest of approximately 10 / 10.5% alc. emphasizes the fruit notes and acidity, ideal for fragrant young whites. A later harvest, with about 15% alc., is perfect for classic Montilla finos, so they do not need fortification to reach the ideal alcohol content for organic aging under flor. An even later harvest, followed by sufficient sun drying on the paseras, produces sweet must for the famous PX stickies, with sugar levels north of 400gr/l.
In fact, the Pedro Ximenezen reaches perfect ripeness at 11.5-12.5% alc., where there is an optimal balance between primary aromas, acidity, alcohol and mineral structure. Harvested at this level, Pedro Ximénez, grown in the best 'white earth' vineyards of Moriles Altos and Sierra de Montilla, offers enormous purity. It is precisely from these soils that the grapes for OVNI 2017 Pedro Ximénez were harvested. To allow the grape and the soil to express themselves in complete freedom and intensity, we used not only the first must ('yema'), but also part of the second pressing (locally called 'colour'). Fermentation took its natural course with native yeasts, and the wine was allowed to settle for several months: part of it in stainless steel vats, the rest in cement vats under a thin veil of flor. This treatment emphasizes the chalky terroir and extracts all the local character.
The Equipo Navazos Ovni Pedro Ximenez is best drunk chilled at about 6 degrees, with any type of lightly cooked fish and seafood, but also with lighter rice and pasta dishes and salads with a delicate taste. From the calcareous soils to the glass, after a period under flor. Never before, in recent times, have tradition and future been embraced so authentically as in this Andalusian wine. Flor-aged white wines are rightly very popular these days. The wines are extremely elegant, fresh and dry. The OVNI Pedro Ximénez is a cheerful wine without artifice or pretension, pure, authentic and natural and super pure. This wine has matured under a veil (flor) of yeast and these notes are best appreciated when tasted between 3° and 6°C - so serve very cool.
FACT: In the Tab: Appendix you will find the official fact sheet of this beautiful wine. We will send it to you automatically when you order this wine. The wine is in our conditioned Wine Warehouse and if you pick up the wine you will also receive a nice discount. You will see your discount immediately when you choose Collect in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for our address.
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Andalucía |
| Appellation | Elgin (Appellation) |
| Winery | Equipo Navazos |
| Grape | Pedro Ximenez |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2023 |
| Drinking till | 2028 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Aromatisch, Complex, Fruitig, Krachtig, Rond, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Terras |
Parker
Rating
93
Release Price
$30
Reviewed by
Luis Gutiérrez
Issue Date
28th Jun 2019
Source
Issue 243 End of June 2019, The Wine Advocate
The pioneer of the unfortified, flor-aged white wines from the Jerez zone, the 2016 Navazos-Niepoort is a single-harvest Palomino now in its ninth vintage. This style of wines should soon be approved by the sherry appellation and will be able to carry their true origin on their labels. The wine fermented in old 600-liter oak casks with indigenous yeasts, the way all sherry used to be fermented in the past. This is 12% alcohol and bone dry after some ten months in sherry casks under flor. This is always a powerful wine, showing the signature of the Macharnudo vineyard in a year of more finesse. The year had high yields but also oidium problems that helped to limit those yields. This is always very chalky, with the yeasty and leesy reduction of some time in bottle, turning into esparto grass and dry herb aromas and flavors. It has a volatile touch that makes this year look more like a wine from Jura, with an extra touch of freshness. It has the tastiness of the salty sensation provided by the flow. It finishes dry and long. It keeps very well in bottle, as you can see if you open any of the earlier vintages. 4,000 bottles and 300 magnums were filled in April 2018.
It's hard to believe that Equipo Navazos will celebrate their 15th anniversary next year and already produce around 40,000 bottles of wine, mainly sherry, per year. They are responsible for putting sherry back in the spotlight.
I tasted the numbered bottlings, the rare and more complex wines from 82 through to 93 and the regular bottlings and collaborations with other producers. You might notice some numbers are missing, because they also release small batches of spirits aged in sherry casks (like the extraordinary La Bota de Gin 81), but I haven't yet started tasting and rating spirits...
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
93
93/100 Penin
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Equipo Navazos makes sherry trendy again. Jesús Barquín is a prophet and he believes in sherry. Under the name Equipo Navazos, he and his close friend Eduardo Ojeda are responsible for a recent - albeit modest - revival of attention to sherry. Recently he was in Amsterdam to spread his happy message. We listened and tasted with him. Every time Jesús Barquín has to explain again how and especially why he got so addicted to sherry. He is a professor at the University of Granada in the field of criminology. Besides his work, he is a great wine lover and he writes about wine. For example, he co-authored the book about Rioja that appeared in the prestigious series The Finest Wines of… and last year a book by him and Peter Liem about sherry was published. He is therefore a connoisseur and lover of Spanish wines in general and sherry in particular.
The first barrel
In Andalusia, its residential area, Jesús Barquín regularly visits the cellars where the barrels of sherry are kept. During one of those visits in 2005, he tastes an older amontillado from a certain barrel that he clearly likes better than the same wine from other barrels. That barrel has to be emptied soon to store new wine, the owner says. Jesús then decides to approach a number of wine friends with the proposal to buy the barrel and bottle the contents themselves for private use. The label of this first bottling under the name La Bota de Amontillado no.1 stated in large letters not for sale.
Barquín not only makes his about forty wine friends very happy with it, he also draws the attention of writing colleagues at home and abroad. Jesús: “The first bottling was purely for private use. We did not want to compete with the existing wine trade. But when a second bottling also received a lot of publicity, we decided in consultation with producers and traders to offer the sherries we selected for sale. That benefits the entire sherry business. ”
Greedy
The wines selected by Jesús and Eduardo are marketed under the name Equipo Navazos. In addition to a name, each new bottling also receives a number. But what is most striking: the bottles are flying out the door! And that for sherry, a wine that has been in the dark for years with a gigantic image problem. Why are the wines of Equipo Navazo so very hip and popular? Jesús: “Because they are so good. We bottle the best the sherry area has to offer. Many people think that we are only treasure hunters, treasure hunters who know their way around the warehouses of small and large sherry houses and select the treasures to bottle there. But that is not true. Or rather: no longer true. Indeed, we only select what we find interesting, but then we treat the wine in our own way: we bottle it straight from the barrel, with as little filtration as possible, for example. That is very important for the taste. Our fino can therefore also be much more yellow than usual.
Moreover, we are currently also in the middle of the process of making our own wine from purchased grapes. Our wines range from a sparkling wine and a Florpower - un fortified 'sherry' of 100% palomino fino - to our own version of the PX. ” When making wine yourself, Jesús benefits greatly from the input of Eduardo Ojeda. He is production director at Grupo Estévez, which includes the bodegas La Guita in Sanlúcar and Valdespino in Jerez.
The Florpower 2010 is one of the last releases and is already completely sold out, says Barquín proudly, but fortunately he brought a few bottles for this tasting. Limited availability is one of the secrets of Equipo Navazos' success; each edition contains only 3 to 6 thousand bottles. The stuff is almost impossible to get and that makes many wine lovers worldwide very greedy.
Niepoort method
Incidentally, the idea to release a non-fortified sherry does not come from Equipo Navazos himself, but from another wine celebrity: Dirk van der Niepoort. He came to Andalusia to make the first edition of the Navazos Niepoort in 2008. A wine made according to the classic method - in large, not quite full barrels, so that the flor has the opportunity to grow - but without adding alcohol. The idea that an alcohol percentage of 15% is necessary for the flor to thrive is dismissed by Jesús as nonsensical. Old books show that fortifying the wine was only applied much later.
The low-alcoholic Niepoort Navazos turned out to be a fresh, crispy sherry with a lot of character and quickly became popular. Why then a second non-fortified wine under the name Florpower? Jesús: “This is called spreading risk. Due to an unexpected temperature change in the summer of 2009, the flor suddenly disappeared and the wrong bacteria got the upper hand. We were able to use only ten of the forty barrels of young wine. In 2010 we chose to make a part according to the 'Niepoort method', with grapes from Jerez and a fermentation and long stay in barrels, and another part in a new way. The Florpower comes from grapes from Sanlúcar de Barrameda and of the 32 months that it has been under the flor it has only 8 on barrel. The rest of the time it matures on stainless steel tanks. They have become two wines that are so different that it is justified to release them side by side. ”
Top wine
Is what Equipo Navazos only creating a lot of fuss about? In other words: is the old wine in new bottles, or is the hype justified? The latter is certainly the case. What they bring is really the crème de la crème of what the sherry area has to offer. We may have to admit that we hardly remember what top wines from this area can taste like. Taste a La Bota 42 Manzanilla or a La Bota 37 Amontillado and try to remember which wine comes close to these two wines in complexity and taste finesse. Then you automatically come up with wines with a world reputation.
A note about the prices. Indeed, Equipo Navazos wines are not cheap. A quote from Jancis Roberson in this regard: 'They are not cheap. But then nor is Grand Cru Burgundy. " In other words, it is just what you compare them to. In the top wine category they are still cheap!