wine fortified
reserve
Equipo Navazos La Bota de Amontillado
Jerez DO, Spain
About this product
La Bota is Equipo Navazos's numbered single-barrel series — each edition unique and unrepeatable. La Bota de Amontillado editions (various numbers) are drawn from exceptional barrels at various bodegas in the Jerez triangle. Unfiltered, unfined, and bottled at natural strength — these are Sherries that demand the same attention as great Burgundy. Each edition is released without knowing when or if a similar one will be available again.
The deductive profile Library
noseintense hazelnut, tobacco, dried mushroom, salt air, savory depth
palatecomplex, unfiltered richness, extraordinary depth
signatureAmontillado at maximum complexity — as close to Burgundy as Sherry gets
Service
glasswhite wine glass
consumewithin 5 days of opening
temperature12C
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Open The LibraryTasting profile
intense hazelnut, tobacco, dried mushroom, salt air, savory depth
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Pairings
complement
iberico_ham
Amontillado and Jamón Ibérico is the quintessential Jerezano pairing — the nutty intensity of hazelnut Sherry with the nutty-mineral-sweet fat of acorn-fed ham. Both are products of southern Spain's sun and time.
classic
aperitif
complement
food
Equipo Navazos's exceptional amontillado pairs with Cantabrian anchovies; salt and oxidative complexity echo each other
classic
starter
complement
cheese
La Bota Amontillado's profound oxidative complexity matches the smoked sheep cheese; both come from the same Basque country region
classic
cheese
complement
charcuterie_cheese
Torta del Casar's liquid-bitter-sheep complexity and La Bota's individual hazelnut-tobacco depth create one of Spain's most intellectually stimulating cheese-wine pairings
established
cheese
complement
seafood
La Bota de Amontillado's individual complexity demands a dish of equivalent technique; kokotxas al pil pil's gelatinous-olive oil emulsion and the wine's sea-salt-hazelnut create an extraordinary match
established
main
complement
consomme
Amontillado's savoury, umami-rich complexity mirrors consommé's concentrated beef umami at its most refined. Both are products of extraordinary time and skill — long barrel ageing and patient reduction.
established
amuse
complement
meat_poultry
Veal sweetbreads' extraordinary delicacy demands a wine of complexity rather than power; La Bota's individual character and hazelnut depth match the offal's richness without overwhelming it
suggested
main