All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
The aged complexity, balance and yumminess on offer here has to be tasted to be believed.
| Type | Brandy |
|---|---|
| Varietal(s) | Solera |
| Country | Spain |
| Region | Sanlucar de Barrameda |
| Brand | Equipo Navazos |
| Vintage | NV |
Wines of Spain
With 2.9 million acres of land planted in wine grapes, Spain is the most widely planted wine producing nation and second largest producer in the world. Many styles of wine are produced in the country most of which are based on native grape varietals.
The two most famous regions are Rioja and Ribera del Duero for their Tempranillo production. Rioja Tempranillo (the classic) will be lighter and fresher with red fruit flavours as compared to those from Ribera del Duero that are often deep purple, higher in alcohol with more tannins and intense black fruit character. Rioja is also known for producing Garnacha (Grenache), as well as rich, nutty whites from the indigenous Viura varietal.
In the Catalonia region, Spain is recognized for making a sparkling wine in the traditional method but using native grape varieties. This is called Cava. Priorat, a subregion within Catalonia specializes in making still red blends of Garnacha, Carignan and often Syrah and Cabernet Sauvignon in a bold and full-bodied style. Together with Rioja, wines from Priorat have achieved DOCa/DOQ status signifying their quality.
Sherry is Spain’s famous fortified wine which can either be completely dry, lusciously sweet or somewhere in between. This is made in the southern region of Jerez.
Other notable Spanish wine styles include: Monastrell (AKA. Mataro/Mourvèdre), produced in the Jumilla region and refreshing white Albariño and Verdejo from north western Galacia.
rp93
Robert Parker/Wine Advocate – The NV P. X. Navazos Gran Solera May 2013, produced from Pedro Ximenez raisins, aged in the Jerez style (the botas are not filled up), originally fortified to around 18%, but with age the alcohol decreases, and at the current old age (15-20 years) it is 16.5% alcohol. The color is dark mahogany with a green-amber rim, a concentrated nose of raisins, dates, coffee, chocolate and spices with hints of mint that gives it a fresh profile. The palate reveals a thick, very dense wine, with penetrating roasted flavors of chocolate and tar. Very long, intense and persistent. These old sweet PX can last forever, and they even improve once the bottle is opened. It has 425 grams of residual sugar. Drink 2013-2025. 93 points, Luis Gutiérrez, Wine Advocate #208