| Region of production: | Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda |
| Winery Location: | Jerez de la Frontera (Cadiz) |
| Year Established: | 2005 |
Vineyard Holdings
None
Top Wines Produced
- La Bota de Amontillado 1 in 2005
Average Total Production
- The production remains small scale, with an average of 840 -1320 cases each.
Summary
Sherry author Jesús Barquín and Grupo Estevez Technical Director Eduardo Ojeda joined forces to create Equipo Navazos in 2005. What began as a small-scale project to release a bottlings for private consumption experienced major success and went commercial by their sixth bottling. Initially, Ojeda found a particularly noteworthy barrel of Amontillado that had not been touched for decades. Ojeda and Barguin then approached their fellow Sherry enthusiasts and collectors and pooled funds to purchase the barrel for bottling – and so began La Bota de Amontillado No. 1 in 2005. Given the sheer number of bottlings, Equipo Navazos does not exhibit a general house style, but instead aims to emphasize the importance of vineyard site to Sherry wines. Barquín and Ojeda seek out specific casks within particular soleras, looking for distinctive characteristics to be bottled alone. Each wine is labeled in sequential order of bottling; at the time of this writing, Equipo Navazos has released just under 50 “La Bota” bottlings. Barquín and Ojeda continue to seek top wines from bodegas throughout the Sherry Triangle for this project. Barquín states, “these wines are not for mass market consumption, they are made for those who appreciate them.”
Style & Vinification Techniques
Equipo Navazos’s overall winemaking philosophy aims for minimal handling and the wines and light filtration so the wines do not contain sediment and are not cloudy. Research is also an important factor and they are currently collaborating on other projects to research flor and Sherry grapes, including a Palomino Fino table wine and a sparkling wine aged under flor and dosaged with Sherry.
Producer Website: Equipo Navazos