Equipo Navazos tastes through hundreds of casks of Manzanilla each year to find those wines that fit the strict la Bota criteria for both quality and distinctiveness. Only the very best wines and those with the maximum distinctiveness and personality qualify for a La Bota bottling. Throughout this process there ar...
Equipo Navazos tastes through hundreds of casks of Manzanilla each year to find those wines that fit the strict la Bota criteria for both quality and distinctiveness. Only the very best wines and those with the maximum distinctiveness and personality qualify for a La Bota bottling. Throughout this process there are many casks that may not quite have the personality to make to it the exalted la Bota level but that certainly offer wonderful quality and typicity. So when Navazos founders Jesús Barquín and Eduardo Ojeda started receiving requests, first from the UK and then Australia, for a less expensive, more accessible dry sherry, the future became clear and the I Think Manzanilla was born. The name and label may be familiar to those who know the history of Charles Darwin and his theory of evolution.
This wine spent some four and a half years under flor before being bottled gently (en rama) so as to deliver a Manzanilla in the bottle that tasted as though it were being served straight from the cask. This is how Manzanilla used to be bottled before sterile filtering became the standard in Jerez. These two features - age and cask bottling - already make this unique by comparison to all other Manzanilla in this price range. Then there is the quality. It has almost the same deliciousness rating as the horizon-expanding La Bota Manzanilla releases - super tangy, spicy, pungent, salty, chalky, cool, refreshing and long - but understandably, it is less intense, less complex and less complete. Nonetheless, it is damn delicious. Those who have been working with the super rare and much pricier Navazos sherries will be delighted to have a more accessible entry-point wine to share with a wider clientele. As far as texture, flavour and persistence are concerned, it remains light years away from the more common, conventional, heavily filtered Manzanillas out there.
"The wine is an average four to five years old, but shows a deep golden color. It slowly opens up to classical roasted nuts, chamomile tea, mint and some bruised apple notes. The palate is much more lively, precise and vibrant, with intense flavors of green almonds and a tasty, salty finish. Drink 2013-2015."
91 Points Luis Gutiérrez, Wine Advocate #208