The La Bota de Manzanilla Pasada Nº 90 Capataz Cabo comes from a solera of fifteen barrels. It was never bottled until Equipo Navazos selected it in 2008 for the 10th edition of ‘La Bota’, followed two years later by edition number 20 ‘Bota Punta’

Led by Eduardo Ojeda, it has been meticulously cared for over the past decade by Capataz Cabo, a Jerez man who works in Sanlúcar and one of the most famous cellar masters in the Sherry District. A feature that contributes to the individuality and unparalleled organic character of this wine (intense and steely notes of salinity in the mouth) is the way in which the barrels are (re)filled, always with must from vineyards in Sanlúcar, almost to a tocadedos (within easy reach of the top) – well above the usual 5/6 in the sherry region. This way the yeast layer or “flor” (now really weakened by the age of the wine and the lack of nutrients) in these casks is more reduced and can be maintained with those scarce refills. It still fulfills its function as a physical barrier against the oxidation of the wine, but in its reduced state it cannot be fully effective and therefore this manzanilla offers elegant oxidation notes and a nascent increase in alcohol content, above 16%.

The actual average age of La Bota de Manzanilla Pasada 90 “Capataz Cabo” is about 14 years. It is a complex and powerful wine, with a balanced freshness and elegant oxidation notes that make it truly unique. Amazingly versatile on the dinner table, it goes with a wide variety of dishes, from the most easy (rich seafood dishes, fish-based rice recipes, charcuterie) to the most difficult (scrambled eggs with mushrooms, sheep cheese, asian spicy food). Best served around 12o C, in moderately sized glassware.

The extraordinary NV La Bota de Manzanilla Pasada 90 Capataz Cabo, a wine that comes from a solera filled with wine from Sanlúcar, usually from the Pago Miraflores, which averages ten years under flor and topped up another five years. This is more nutty than the regular Manzanilla and even nutty than the majority of Manzanilla Pasada, retaining the salty and marine character, hints of iodine and ebb, but also something floral and ethereal. The taste is super expressive and explosive, sharp and nuanced, with very pure and long-lasting flavors. Very impressive. This is really impressive but only 2,500 bottles were made of it.

97+/100 Parker