Other Wines

Dense ruby/purple-colored, with an exotic, exuberant perfume of black fruits, flowers, incense, and licorice, this unctuously-textured, full-bodied port is one of the most concentrated of the vintage. Sweet, expansive, and succulent, this large-scaled, but remarkably well-balanced effort is surprisingly forward and accessible... - WA95

"Firm, fresh and complex, with an array of glazed apricot, ginger, maple and cream flavors. Features notes of truffle and mineral on the crisp finish. Drink now. 200 cases imported." Wine Spectator

94pts Wine Advocate:
The Lot 38 La Bota de Viejo Cream Bota No is the sequel to the sweet oloroso that was Lot 19. It originates from the blending of a Pedro Ximenez over a century ago when the Solera was started. It has a fairly light bouquet that opens with aeration: hazelnut, macadamias, subtle note of caramel and nougat. The palate is medium-bodied with a lovely viscous opening: a touch of spice, eau-de-vie, caramel and cafe latte underpinned by beautifully judged acidity and a sensual harmonious long finish. Superb.

900 bottles produced. La Bota de Viejo Cream 38 "Bota NO" is a new release of edition 19 in the series: a sweet oloroso that has aged as such in a 9-butt solera under the label "Viejo Cream", never before commercially available except for a few exceptional sacas for British customers. This solera has in turn a bota NO as well as a double NO- of notably higher age and character, and which is where this wine has been sourced, again in limited volumes. This sweet oloroso results from a blending process with top-quality pedro ximénez that was performed early on, when the solera was founded, likely over a century ago. Harmonious integration during these decades has made the wine finer and rounder, thanks to the patience of several generations of winemakers, reaching today a prodigious balance between the raciness of dry oloroso and the mellowness of sweet PX.

What originally started out as a private buying club for an outstanding Amontillado located in the cellar of Miguel Sánchez Ayala, has become one of the most sought after series of bottlings sourced from, and inspired by the wines of Jerez and Montilla-Moriles. Jesús Barquín, a professor of criminal law at the University of Granda and Eduardo Ojeda, the technical director of Grupo Estévez, guided by their vast knowledge of, and unparalleled access to, the best wines, cellars and soleras of the region, have since 2005 assembled one of the finest offerings of Sherries in the market. When word got out about their project, what was once a hobby became a full-fledged commercial enterprise. Supply remains limited and demand has only increased. Since that first cask of Amontillado, labeled simply Bota de Amontillado no.1 in honor of the short story by Edgar Allan Poe, each successive bottling as been numbered, bottled en rama, limited in release and quick to sell out. Not content with only exploring the possibilities of fortified wines, Equipo has also released brandies, unfortified Palomino Fino aged under flor, and a couple of PX wines, one dry and one made from raisined grapes. They have also partnered with Dirk Niepoort and Quim Vila to make a Vin Jaune styled Palomino Fino and Sergei Colet to produce a Cava utilizing flor in the secondary aging of the wine as well as Sherry and Montilla for the dosage.