Sherry – but not quite.


We tried, with delicious Spanish ham, a fortified wine from the Montilla-Moriles DO, an area well inland and about 200k north-east from Jerez. It used to be well-known for providing a cheaper alternative to sherry. This wine was a generoso (fortified wine) [see comment below] from a well-known producer called Perez Barquero. Named La Bota de Fino it had 15.6% of alcohol; we drank it cool but not cold.
To look at it was darkish honey but with some lemon tints and very bright and clear. On the nose it had a fresh lemony-acidity mixed with a distinctive hazelnut aroma and very slight honey sweetness. A wonderfully complex nose. The taste was full flavoured and had a long salty finish with refreshing acidity but still was light in the mouth. It was more like a table wine rather than a fortified wine and was well summed up by the bottle label as a “fino going towards an amontillado”. We both thought this wine really was a pleasure to drink and would also be interesting to compare this to a Vin Jaune. [Richard: This fino/amontillado, called La Bota 24,  is by Equipo Navazos who source sherry from old butts found in the cellars of the many sherry producers around Jerez, although, as Geoff said, this is not from the Jerez region. Only 2,600 bottles were produced. The wine is about 20 years old. La Bota wines are hard to find – Lay and Wheeler/MWW Fine Wine have some, so do Gauntleys, in Nottingham. Perez Barquero make the sweet PX wine sold in Waitrose.]



Filed under posted by Geoff

2 responses to “Sherry – but not quite.

  1. Álvaro Girón Sierra

    Well, this wine has not been fortified at all. PX grape is rich in sugar and the Montilla region is dryer and hotter than Jerez. Most of the years there is no need to add alcohol to reach the 15% in which sous-voile ageing is safe. Be