Equipo Navazos La Bota 113 Manzanilla Navazos, Jerez

The next bottling after the number 93 is the NV La Bota de Manzanilla 113, which has strong green olive and brine aromas, but it's going for a fresher style and profile, austere and dry and still aged seven years or so under flor. The palate is super dry and long. This is the follow-up to edition 93 that started this new path of more freshness and drinkability but respecting the authenticity of the wines. This is a bit tight, possibly because of the recent bottling. 5,000 bottles produced. It was bottled in June 2022. Drink 2022 - 2029.

95 points Luis Gutiérrez, The Wine Advocate

Real lift, and so salty! Racy, really vibrant. There’s an edge of upmarket leather saddles, as well as true polish, excitement and luxury. Long.

18 points Jancis Robinson

The tenth release of La Bota de Manzanilla. All ten releases have shared an incredibly pure, saline, Sanlúcar de Barrameda character, and this edition is no exception. Sourced from the same soleras as No. 71 and No. 93, from several dozen toneles and botas selected for their exceptional quality and character. The estimated average age is seven years (far older than any other Manzanilla we know of, and yet so fresh and vibrant!).

The aromatics and palate are profound, yet with salty, vibrant freshness, making it outstanding for food matching. It has a deep golden colour with green hints, as if straight from the barrel. 

Equipo Navazos began as a private obsession among a group of Spanish wine lovers led by Jesús Barquín and Eduardo Ojeda, searching through old Andalusian cellars for exceptional individual casks. What started in 2005 as tiny bottlings shared among friends became La Bota, one of the most fascinating projects in modern Jerez. Rather than smoothing away differences to create a consistent house style, each numbered release captures a particular selection of casks at a particular moment. La Bota No. 113 is firmly in that tradition.

This Manzanilla comes from Sanlúcar de Barrameda, where the cool, humid influence of the Atlantic encourages the development of flor, the protective layer of yeast responsible for Manzanilla’s distinctive character. Palomino grown on the region’s brilliant white albariza soils provides the foundation. Extended biological ageing brings extraordinary savoury complexity while retaining the piercing freshness and saline personality that separates great Manzanilla from almost everything else in the wine world.

Pale gold with greenish glints, intensely aromatic with green apple, lemon peel and chamomile before moving into fresh almond, sourdough, sea spray and dried herbs. The palate is bone dry, concentrated and beautifully textured, with citrus and apple quickly overtaken by almond, flor, iodine and a striking saline edge. There is real intensity here, yet it remains wonderfully fresh, finishing long with chalk, toasted almond and that unmistakable Sanlúcar tang.

Jamón Ibérico and Marcona almonds need very little introduction, but seafood is where things become particularly exciting. Fresh oysters, anchovies, grilled prawns, fried calamari or simply cooked clams are superb, while tempura vegetables or salty green olives will disappear at alarming speed. Serve properly chilled and use a wine glass rather than a tiny sherry glass. There is far too much going on here to squeeze it into a thimble. Drink now to 2032. Once opened, refrigerate and enjoy over the following week or two.