Equipo Navazos, La Bota de Dulce No 33 Color Bota NO Sherry

Segunda (y última botella) de esta joya chiclanera. Color caoba de buena capa. Nariz intensa y elegante, muchos acetaldehídos, toques de fruta pasa, recuerdos a especias exóticas, matices ahumados, algún tostado, azúcar quemado, poso de café y un toque licoroso. En boca es un vino con raza, seco, salino, muy afilado, con potentes amargos, muy largo y con notable profundidad. Magnífico.

Aromatically intense and extremely complex, with burnt nuts, fenugreek, yeast, and fig marmalade on the nose This is a very salty and savoury and umami-rich wine on the palate with a medium body Bone dry Outstanding length

Tawny orange, brickish. Nose: dates, raisins, tobacco Hot, mineral, dirt exposure with a strong and hot finish. Slight oxidation.

Must admit, I didn't find this bottling particularly convincing at all. It's a little too oxidative and feels a little disjoint, as if someone really did just blend some PX and dry sherry together. It certainly has the hallmarks of both; the problem is that this is just so unintegrated. Maybe a few days of air will help?

A single barrel nearly 90 years old. Aggressively pungent upon popping the cork, and withering on the palate, though with time either the wine softened or we hardened, and it actually became almost easy to drink. Burnt and saline, with a smoky, rancio-focused nose and overcooked caramel, charred lime and preserved lemon on the (actually quite refreshing) palate. We enjoyed this very much with some Comte.

Mid amber. The wines are 80 years on average. The nose is intense and incredible; notes of saline, caramel, dusty old library, African spices, rancio in spades. There is amazing concentration and powerful elegance on the palate. The acidity is high, the finish is eternal. I think this wine may be indestructible!

Solo 500 botellas han salido de este Oloroso chiclanero procedente de una única bota de Bodegas M. Aragón con una edad media que puede rondar los 90 años. De color caoba de media capa, la nariz es elegante, con excelente definición, hay pasas sultanas, matices especiados, toques de humo, sensaciones tostadas, algo de poso de café, caramelo, matices licorosos. En boca tiene carácter, seco, salino, muy afilado, con intensos amargos, sin mucha sensació nde volumen pero con materia, muy largo …

Christmas in a glass. *****

Presenta un color castaño oscuro con tonos de yodo. La nariz es asombrosa por su altísima complejidad que tiene de todo: lacas, madera noble, frutos secos como almendras o nueces, especies, piel de naranja, pasas y mucho más que lo hace difícil de describir. En la boca es donde demuestra su composición procedente del cabeceo entre un vino oloroso y un Pedro Jiménez, por eso de entrada es dulce, pero el postgusto es salino. A más de esta circunstancia la …

The color is rather difficult to describe: something akin to slightly used motor oil comes to mind. But the bouquet is otherworldly: buttered nuts, caramel, treacle, celery seed - all amazingly intense. And the palate is equally impressive: everything promised by the nose is delivered - in spades - on the palate. Add to this a mildly off-dry structure, with a solid backbone of acidity, and you have one hell of a Sherry. Wow.

Very cool. Wonderful mix of acidity, herbal, and the sweetness. It dances like no other wine I've had. Seek out.

Mind blown.

Esto del vino de "color" merece una explicación. Se obtenía a partir de la fermentación de una mezcla de mosto natural de palomino fino con arrope. Con un dulzor en torno a los 190gr de azúcar, es un vino “Dulce” poco al uso procedente la Bodega Rey Fernando de Castilla. Una reliquia de carácter imborrable. Color ébano muy oscuro y de capa impenetrable. Destellos yodados. Tinta la copa. El azúcar quemado, las especias exóticas, las pasas en licor, mucho regaliz …

Intense old-solera/old-wood nose, concentrated, with the PX cutting the bitterness and acid you would normally get with something this old. I find the sweetness thoroughly integrated here, so much so as to be almost invisible as such. Reminds me a lot, in its flavor profile, of the Don Gonzalo, even more so than the 1842 (which is the one with PX). Rich, savory, and seamless. Perfect old oloroso dulce.

Well, it took ten months for me to finish this bottle, amazingly, and I think it is fair to say that this wine is an acquired taste and requires patience. I began as some tasters below have recommended by just wetting my lips, whatever the final disposition there is no disputing that this is one incredibly concentrated and intense wine, so this is perhaps good advice. Some waiting followed. After a few more months I was pouring about a tablespoon …

Small sip, but appears to have the same appeal and intensity as previous bottles. *****

Stunning. A rich caramel brown shot through with green-yellow highlights. Rich and rounded and sweet nose, caramel and nuts with floral top notes. Rich, almost unctuous on the attack before brighter balancing acidity cuts through. Sweet but also with a hint of dry nuttiness. Very long, complex and hugely impressive. A true vin de meditation. *****

Sherry and Peking Duck (PDH, NYC) : This has the colour and consistency of motor oil, and its sweet enough that we could have been dipping our pancakes in it. It's monolithic and tiring to drink though, definitely not my thing.

Sherry and Peking Duck (PDH, NYC) : High toned aromatics with a bit of acetone. It's intensely sweet, PX-like with nutty, figgy and raisined flavours and impressive length, though doesn't have the elegance and polish that I would normally expect from a La Bota.

Inky color with coarse sediment. Striking nose of grilled nuts and prune liqueur. Weighty, explosive in the mouth, not that sweet, very high acidity and a salty tang to finish. Bizarre and like a concoction of port, Oloroso, Banyuls and Madeira all rolled into one.

Wine from a "Bota No". Estimated age: 75-100 years. Black, with dark brown Medium+ intensity nose, salt and iodine. Medium+ body, high tannins, grainy yet fine. Slightly bitter. Very high acidity, also feels nearly dry. Barquin tells me the acidity ended up at 14,6 and the sugar at 260 g/L. Interesting, yet not very inviting.

Jesus B @ 28-50 (28-50, London) : Same barrel as la Bota Nº 19. Currently pencilled in as release 38 for late 2012. Bottled in half two days before tasting. Rich, caramel nose with that characteristic edge of creamy sweetness. Lots of complexity on the attack. There's a wonderful mix of complexity, smoothness and bite here. Wonderful. An intriguing almost intoxicatingly floral, creamy, expansive top note on the nose. Real energy. *****

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Equipo Navazos, La Bota de Dulce No 33 Color Bota NO Sherry

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