Navazos-Niepoort 2011 Vino Blanco (Spain)
I'm currently in love with this interesting wine. It's a collaboration between two of my favorite wineries: Equipo Navazos (maker of the famous Bota sherries) and Niepoort in the Douro.
This wine is so interesting because it is Jerez palomino from Albariza soils that is aged under flor. Most wine aged under flor is fortified, but this wine isn't. The only other unfortified, flor-aged white I've tried in the NYC market is Mendall "5 anys i un dia" by Laureano Serres.
Historically, the best sherries were unfortified. Two hundred years ago, these types of wines were frequently found and valued. Equipo Navazos teamed up with Niepoort to make just such a wine as you might have found in the 1800s.
When you smell this wine, it smells slightly oxodized, but still fresh with a slight richness, similar to a manzanilla. But when you taste it, the alcohol is not nearly as high as sherry, and the wine is so smooth. It's an incredible experience that begs for oysters.
I'm currently in love with this interesting wine. It's a collaboration between two of my favorite wineries: Equipo Navazos (maker of the famous Bota sherries) and Niepoort in the Douro.
This wine is so interesting because it is Jerez palomino from Albariza soils that is aged under flor. Most wine aged under flor is fortified, but this wine isn't. The only other unfortified, flor-aged white I've tried in the NYC market is Mendall "5 anys i un dia" by Laureano Serres.
Historically, the best sherries were unfortified. Two hundred years ago, these types of wines were frequently found and valued. Equipo Navazos teamed up with Niepoort to make just such a wine as you might have found in the 1800s.
When you smell this wine, it smells slightly oxodized, but still fresh with a slight richness, similar to a manzanilla. But when you taste it, the alcohol is not nearly as high as sherry, and the wine is so smooth. It's an incredible experience that begs for oysters.
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