Bodegas Alonso NV San Lucar de Barrameda Amontillado 1/15 (Gaspar Flori

Bodegas Alonso NV San Lucar de Barrameda Oloroso 1/14 (Pedro Romero)

Bodegas Alonso NV San Lucar de Barrameda Palo Cortado 1/8 (Fernando Men

Callejuela NV San Lucar de Barrameda Manzanilla Pasada

Duff Gordon NV Cream Sherry 1868 Centenary Cream Sherry

Equipo Navazos NV Jerez La Bota de Fino #35

This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.

Equipo Navazos NV Jerez La Bota de Manzanilla #42

This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.

Equipo Navazos NV Montilla Moriles La Bota de Fino #24

This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.

Equipo Navazos 2015 Montilla-Moriles Casa del Inca Pedro Ximénez 750ml

From Equipo Navazos: 'The very thin skin of the Pedro Ximénez variety favors the fast dehydration of the berries during the asoleo (sundrying) process, which makes it ideal for the production of raisiny sweet wines. The Montilla-Moriles region (especially in Montalbán, Montemayor, and Puente Genil) concentrates today virtually all the production of sweet PX musts that will later be aged in the different Andalusian winemaking areas. Casa del Inca, in Montilla, is the former residence of the Inca Garcilaso de la Vega, where he wrote most of his literary production. Its present functions—after restoration—are related to the city’s winemaking tradition. Late-harvested grapes, several full turns of exposure to the late summer sun, and careful extraction at different pressure levels by means of powerful hydraulic presses are the key to the musts’ original quality. Another key element is the subsequent fortification with top-quality wine-based spirits. Third and last as far as vintage PXs not undergoing barrel ageing are concerned is time: one and a half years resting in tinajas or conos, the traditional cone-shaped vessels used in Montilla-Moriles for centuries now.'

Equipo Navazos NV Jerez La Bota de Oloroso #78 "Viejisimo" 375 ml

Equipo Navazos NV Jerez La Bota de Oloroso #79 Cream 375 ml

Equipo Navazos NV San Lucar de Barrameda La Bota de Manzanilla No. 22

From a solera with an average age of 6 years old, the criadera system here is a staggering 12 levels compared to your usual 3 or 4. The Bodega where this wine was biologically aged is in the Barrio de la Balsa which is in a close approximation to the sea which lends it's enormous influence over the the flor here. The result is one of the most sophisticated and pure examples of Manzanilla tasted. The aromatics are very alive and floral with ocean air, truffle, fresh fig, freshly pressed olive oil, and marcona alomond — the aromatics are a knockout. On the palate this Manzanilla is very salty, precise, and elegantly balanced with an array of dried fruit flavors rounding out the equation. The finish is both sweet and salty, gloriously long, persistent, and nothing short of incredible. cb

Equipo Navazos NV San Lucar de Barrameda La Bota de Palo Cortado #41 375 ml

From Equipo Navazos: 'Gaspar Florido used to market two very old wines sourced from their soleras at their old cellaring facility at calle Rubiños, in the heart of the "Barrio" in Sanlúcar de Barrameda. When they decided to seize the real estate fever and sell their urban bodegas they had to move those butts to a shabby facility on the road from Sanlúcar to Trebujena. There is where I had the opportunity to sample them for the first time, on a visit with Álvaro Girón to already old Gaspar in June 2006. We were very positively impressed by their quality and consistency, especially in contrast with the lack of distinction--to put it mildly--of the context there and then. There were quite a few butts of the outstanding GF-25 and only a few of  GF-30, a very old and absolutely spectacular wine. It is precisely from the latter that this La Bota de Palo Cortado nº 41 "Bota NO" is sourced.  Only a few months later, early in 2007, Bodegas Pedro Romero purchased Gaspar Florido, and since then they have remained marketing GF-25 under the usual label "Jerez Viejísimo". In Gaspar's opinion--perhaps questionable but not lacking solid ground--such wines see how the distinctive features of amontillado, palo cortado and oloroso are blurred by their very age. That is why he used to label it simply "Jerez", which after all merely honors the sanluqueña tradition of referring to the local palo cortado as "jerez cortado". It is indeed a very old palo cortado and so we have labeled it as such. Today these butts are stored at the Sacristía of Pedro Romero, back to the heart of the "Barrio" and actually very near their original location. There is where we had the opportunity to revisit them and sample them exhaustively and, ahem, exhaustingly, in order to select our favorites for this edition of   "La Bota": it is a truly extraordinary wine for its unlikely balance between sheer authenticity, concentration, and finesse; genuinely amazing, with so much character and personality.'

Equipo Navazos NV Sanlúcar de Barrameda La Bota de Manzanilla #32

This wine is in the warehouse and will not be available for pick-up or delivery until after Labor Day.

Gonzalez Byass NV (2016 bottling) Jerez Tres Palmas Fino 500 ml

Gonzalez Byass NV (2016 bottling) Jerez Una Palma Fino 500 ml

Gonzalez Byass NV Jerez Fino Tio Pepe En Rama (btld 2017)

This is the 2017 release of what is perennially one of my favorite sherries, Gonzales Byass's Tio Pepe En Rama. "En Rama" translates to "from the cask", and this is one of the purest expressions of fino sherry, bottled without fining or filtration in the springtime, when the influence of flor (the veil of yeast that protects the wine from oxidization and imparts a very particular flavor) is at its strongest.The 2017 displays beautiful aromas of green apple, lemon peel, white blossom, almonds, that yeasty flor character, a touch of smoke and a briney, olive note. The palate is vibrant and lovely, marrying all the complexity of the nose with a great minerality and salinity. Such a complex and food-friendly wine! One of my favorite pairings with fino sherry is grilled fish, but this would also be lovely with seared scallops, calamari, or monkfish liver. Oskar Kostecki

Gonzalez Byass NV Jerez Tio Pepe Palomino Fino

Gonzalez Byass NV Jerez Una Palma Fino 500ml

All sherries in the Las Palmas Collection begin their lives on track to become Tio Pepe, which averages 4-4.5 years of age. A fascinating variety of flor activity and microclimates throughout Tio Pepe's soleras (totaling approximately 20,000 barrels) creates especially pure and fine expressions that set certain barrels of fino apart. The tradition was to mark these wines with a "palma" and to trace their development over time; two, three, and four palmas designate increasing fineness with age. The 2015 selection of Una Palma was pulled from three barrels of fino in a solera of 142 casks averaging 6 years old. Andrew Sinclair from Gonzalez Byass notes that this is a higher-alcohol style of fino that was typical prior to the 1960s (fermented to 11% alcohol and then fortified to 15.5%). Soft, rIch aromas of flor, beeswax and chamomile, with hints of peppercorn and banana leaves contrast with the bracing freshness of the palate, full of tingly lemon oil, concentrated yellow fruit flesh and tart and bitter golden plum peels. Ariana Rolich

Gonzalez Byass Muy Seco NV Tio Pepe Jerez Fino (1960s/70s)

Hidalgo NV Jerez Oloroso Gobernador

Emilio Hidalgo makes some of the most elegant and refined sherries in Jerez today. I asked him how he achieved such elegance in his wines and he replied that they are fanatical about cleanliness of their barrels and their bodega has a very unique position for the nurturing of the flor. Although there is no flor here, it is not missed. There are delicate aromas of nuts, Assam tea, smoke, and salted caramels. The palate is dry and finely textured finishing amazingly long and pure. Serve before dinner as an apéritif, during dinner with poultry dishes or after dinner as a digestive. This will be on my Thanksgiving table. cb

Lustau, Emilio Cream Capataz Andres

Osborne NV Jerez Dark Mahogany Oloroso Solera BC 200 750ml

Valdespino NV Jerez Isabel Cream

Valdespino NV San Lucar de Barrameda Manzanilla Deliciosa 375 ml