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Equipo Navazos
Manzanilla Sanlúcar de BarramedaHK$ 337.34
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Showing 1 to 16 of 38 (3 Pages)
Buy Wine from Equipo Navazos
Equipo Navazos is not a region, but a revolutionary collective within the world of fortified wines from Andalusia, and more specifically from the Marco de Jerez, one of the most historic, complex and unique wine regions on the planet. But to speak of Equipo Navazos is to speak of an elegant break with the established; a project that has forever changed the way we understand the wines of the south, elevating their category, rescuing almost lost styles and recovering the value of terroir, even in a universe in which biological ageing seemed to overshadow everything.
An unusual origin, a radical idea
The origin of Equipo Navazos dates back to 2005, when Jesús Barquín, university professor and criminal law expert (yes, you read that right), and Eduardo Ojeda, winemaker at Valdespino, embarked on an adventure that began as a game between friends. Their idea was simple but radical: to select forgotten butts, authentic oenological gems dormant in the soleras of some of the most legendary houses of Jerez, Sanlúcar and Montilla, to bottle them as they were, without make-up or correction, and to share them with a small group of initiates. This first wine was called La Bota de Amontillado nº1. The rest is history.
Each saca, a declaration of principles
Since then, each numbered bottle of "La Bota de..." has become a kind of liquid manifesto. What distinguishes these wines is not only their very high quality, but also their unique and unrepeatable personality: each saca is different, each selection is radically honest. There is no blending to match profiles, no stabilisation to calm nerves. If a manzanilla is tense, saline and almost brutal, that is how it is bottled. If a palo cortado has more volatile acidity than usual, it is left as is. In a world of fortified wines dominated by blending and the search for regularity, Equipo Navazos has opted for the truth.
Terroir as the protagonist
The philosophy is simple: "let the wine speak". And that includes bringing the great vineyards out of anonymity (the vineyard itself, for a long time relegated to a secondary role in the Marco), working with spontaneous fermentations, prolonged ageing, and, increasingly, with wines without a label. Because if Barquín and Ojeda have demonstrated anything, it is that albariza soils, especially those of Macharnudo, Miraflores or Carrascal, can produce wines with a tension, depth and mineral character comparable to the great crus of Burgundy or Champenois.
Beyond traditional ageing
But Equipo Navazos does not limit itself to traditional biological and oxidative ageing wines. Their curiosity has also led them to experiment with Atlantic reds, unfortified whites and unexpected collaborations, such as the one they made with Dirk Niepoort in Portugal or with Sergi Colet in the Penedès to create traditional method sparkling wines based on Palomino.
Haute cuisine and new consumption contexts
One of his greatest contributions has been to restore the image of fortified wine as a product of haute cuisine, not limited to aperitifs or British stereotypes. Today, finding a Bota de Manzanilla or Fino on the wine lists of restaurants such as Disfrutar, Elkano or Azurmendi no longer surprises anyone. They are served by the glass, they are recommended as a pairing with complex dishes, and they are celebrated for their versatility.
Extreme ageing, labels without corsets
On the technical side, many of their wines have average ageing periods far beyond the norms of the traditional categories (Fino, Amontillado, Oloroso, etc.). The Bota de Fino, for example, can have more than 10 years of ageing under velo de flor, which breaks the classical scheme of the classification system. The label "Fino Amontillado" which is sometimes used, despite being outside the official registers, is much more accurate than any other bureaucratic category.
International recognition, fidelity to the origin
The international success of Equipo Navazos has been meteoric, especially among collectors, sommeliers and wine critics. Robert Parker even described some of their wines as "the most exciting in Hong Kong dollarpe", and it is not uncommon for certain bags to sell out in a matter of days. But despite their growing prestige, they have never ceased to be an intimate and selective project, based more on intuition than on the market.
In a sense, Equipo Navazos has brought a subversive and poetic energy back to the Jerez region. Their wines do not ask for permission: they demand attention. They are bottles that tell stories of forgotten butts, of old harvests, of rebellious yeasts and white soils that shine in the sun. They are wines that, in the words of the founders themselves, do not want to be perfect, but unforgettable.
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Buy Wine from Equipo Navazos
Equipo Navazos is not a region, but a revolutionary collective within the world of fortified wines from Andalusia, and more specifically from the Marco de Jerez, one of the most historic, complex and unique wine regions on the planet. But to speak of Equipo Navazos is to speak of an elegant break with the established; a project that has forever changed the way we understand the wines of the south, elevating their category, rescuing almost lost styles and recovering the value of terroir, even in a universe in which biological ageing seemed to overshadow everything.
An unusual origin, a radical idea
The origin of Equipo Navazos dates back to 2005, when Jesús Barquín, university professor and criminal law expert (yes, you read that right), and Eduardo Ojeda, winemaker at Valdespino, embarked on an adventure that began as a game between friends. Their idea was simple but radical: to select forgotten butts, authentic oenological gems dormant in the soleras of some of the most legendary houses of Jerez, Sanlúcar and Montilla, to bottle them as they were, without make-up or correction, and to share them with a small group of initiates. This first wine was called La Bota de Amontillado nº1. The rest is history.
Each saca, a declaration of principles
Since then, each numbered bottle of "La Bota de..." has become a kind of liquid manifesto. What distinguishes these wines is not only their very high quality, but also their unique and unrepeatable personality: each saca is different, each selection is radically honest. There is no blending to match profiles, no stabilisation to calm nerves. If a manzanilla is tense, saline and almost brutal, that is how it is bottled. If a palo cortado has more volatile acidity than usual, it is left as is. In a world of fortified wines dominated by blending and the search for regularity, Equipo Navazos has opted for the truth.
Terroir as the protagonist
The philosophy is simple: "let the wine speak". And that includes bringing the great vineyards out of anonymity (the vineyard itself, for a long time relegated to a secondary role in the Marco), working with spontaneous fermentations, prolonged ageing, and, increasingly, with wines without a label. Because if Barquín and Ojeda have demonstrated anything, it is that albariza soils, especially those of Macharnudo, Miraflores or Carrascal, can produce wines with a tension, depth and mineral character comparable to the great crus of Burgundy or Champenois.
Beyond traditional ageing
But Equipo Navazos does not limit itself to traditional biological and oxidative ageing wines. Their curiosity has also led them to experiment with Atlantic reds, unfortified whites and unexpected collaborations, such as the one they made with Dirk Niepoort in Portugal or with Sergi Colet in the Penedès to create traditional method sparkling wines based on Palomino.
Haute cuisine and new consumption contexts
One of his greatest contributions has been to restore the image of fortified wine as a product of haute cuisine, not limited to aperitifs or British stereotypes. Today, finding a Bota de Manzanilla or Fino on the wine lists of restaurants such as Disfrutar, Elkano or Azurmendi no longer surprises anyone. They are served by the glass, they are recommended as a pairing with complex dishes, and they are celebrated for their versatility.
Extreme ageing, labels without corsets
On the technical side, many of their wines have average ageing periods far beyond the norms of the traditional categories (Fino, Amontillado, Oloroso, etc.). The Bota de Fino, for example, can have more than 10 years of ageing under velo de flor, which breaks the classical scheme of the classification system. The label "Fino Amontillado" which is sometimes used, despite being outside the official registers, is much more accurate than any other bureaucratic category.
International recognition, fidelity to the origin
The international success of Equipo Navazos has been meteoric, especially among collectors, sommeliers and wine critics. Robert Parker even described some of their wines as "the most exciting in Hong Kong dollarpe", and it is not uncommon for certain bags to sell out in a matter of days. But despite their growing prestige, they have never ceased to be an intimate and selective project, based more on intuition than on the market.
In a sense, Equipo Navazos has brought a subversive and poetic energy back to the Jerez region. Their wines do not ask for permission: they demand attention. They are bottles that tell stories of forgotten butts, of old harvests, of rebellious yeasts and white soils that shine in the sun. They are wines that, in the words of the founders themselves, do not want to be perfect, but unforgettable.