Jerez: Bodegas Fundador Guided Tour with Tasting Session
Tour Bodegas Fundador, the oldest bodega in Jerez, with a guide. Trace sherry wine and brandy production from the vineyard, then enjoy your selected tasting.
Profile
Structure
Drinking window
Best 0 to 8 years from bottling.
bottling0 yrs8 yrs10 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
What it pairs with
- Cocido madrileño broth Old Spanish tradition: a cup of Amontillado alongside a chickpea and meat broth.
- Artichokes with vinaigrette The wine's bitter almond and dry tang complements the challenging artichoke pairing.More wines for vegetables and salads →
- Mushroom soup with truffle oil Earthy, savoury depth in the wine mirrors the umami intensity of mushroom and truffle.More wines for mushrooms and truffles →
With cheese
Queso de cabra payoya
Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado.
Queso de Grazalema
Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.
How to serve La Bota de Amontillado
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Cocido madrileño broth, Artichokes with vinaigrette, Mushroom soup with truffle oil. Match the wine's structure to the dish's fat and salt.
History
La Bota de Amontillado editions are selected from barrels where the flor has died and the wine has begun its oxidative ageing phase in a specific Jerez bodega. Equipo Navazos identifies the exceptional individual botas through repeated tasting before each numbered saca and bottles without fining or filtration, making each edition a unique snapshot.
- 2006First La Bota de Amontillado edition released by Equipo Navazos
Facts
- Producer
- Equipo Navazos · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak bota; single-cask from a Jerez bodega solera; unfiltered; numbered saca edition; dual biological and oxidative ageing
- ABV
- 19.0%
- Price
- €35-65 at retail
- Drinking window
- 0-8 from bottling
- First vintage
- 2006
Frequently asked about La Bota de Amontillado
When should I drink La Bota de Amontillado?
Drink 0-8 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with La Bota de Amontillado?
Cocido madrileño broth is the canonical pairing. Other strong matches include Artichokes with vinaigrette and Mushroom soup with truffle oil. Old Spanish tradition: a cup of Amontillado alongside a chickpea and meat broth.
What grapes are in La Bota de Amontillado?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
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