Equipo Navazos La Bota de Palo Cortado Florpower MMX Nº 102

La Bota de Palo Cortado 102 "florpower mmx" is the third release of a groundbreaking contribution to the concept of palo Cortado in the Sherry District and the result of decades of experience by Eduardo Ojeda and his team. This is a sherry which, despite its relative youth, meets the strict requirements of elegance,
purity and complexity. This truly delicate and attractive palo cortado is doubly special as it is a single vineyard and vintage wine. The La Bota de Palo Cortado 102 comes from a selection of musts from grapes harvested in 2010 at the Pago Miraflores La Baja, in Sanlúcar de Barrameda. Extremely old vines (one plot is 50+ years old and a second is 80+ years old).

La Bota de Florpower is a series made by Equipo Navazos as a white wine, a manzanilla and this Palo Cortado. The Palo Cortado 102 has matured in sherry casks and in bordeaux barriques filled almost to the top (a tocadedos) to avoid excessive oxidation. For this one has combined the contents of a few 225 liter barrels (the one from which edition no. 75 is made) with the unique and the first edition namely the La Bota de Palo Cortado 52 “Sanlúcar”. It is of course an oxidative wine, which has only a slight natural and almost unavoidable exposure to biological aging in the tanks where the must waited for the moment to fortify to 17.5% alc. before being transferred to the aging vessels. Even in the almost absolute absence of flor, this wine has the typical minerality of the coastal vineyards in Sanlúcar where it comes from. For a Palo Cortada, the alcohol content is a fairly moderate 18%, and this alcohol is perfectly integrated and balanced, making it a very drinkable and refreshing wine yet very complex. Probably the best match imaginable for a long list of oriental dishes, from India to Japan, with a very particular leaning towards the Asian Southeast. A jewel of a wine that has a long life.

Palo Cortado is a fairly rare sherry variety that initially matures under flor to become a fino or amontillado, but then loses its veil of flor and begins to mature oxidatively. The result is a wine with some of the richness of oloroso and some of the crispness of Amontillado.