Crazy enough, the first time we had this fino was at the excellent Michelin three starred restaurant-wine bar RUTZ in Berlin (photo) about a year ago (09/2019).
This is the kind of dry, flora enhanced, minerally fino I love to drink before dinner with nibbles like marcona almonds, salted nuts, anchovies, semi-hard cheeses, green olives, hummus, salty potato chips, slices of spicy chorizo, Iberico ham, salted cod fritters, even steak tartar — get the idea! No need to consume the entire bottle, just refrigerate and drink over the near term. Don’t underestimate this fino, as it is assertive enough to serve with a main course fin fish like salmon, swordfish, poached prawns, or octopus!
La Bota de Fino 68 “Macharnudo Alto” is a saca made in June 2016 from the same batch of casks that already provided seven previous editions of La Bota de Fino. This new release, of an estimated average age between ten and eleven years, comes now from a selection of casks of the solera, the first and the second criaderas. The nose shows very complex and intense aromas, and a remarkable roundness in the palate (the traditional buttery touch of old finos) as a result of the autolysis of dead “flor” yeasts resting on the bottom of the vessel. This is particularly true of the solera, where the flor is almost exhausted, while in the second criadera the yeast is still very lively and active, which provides the spiciness and pungency that are also notable features of this extraordinary wine. Of course, the first criadera has an intermediate profile between the solera and the second.
This is a wine for connoisseurs, bottled almost unfiltered in order to preserve its golden color and racy character. It can be decidedly enjoyed upon release, but its evolution in bottle will continue to delight consumers for many years, provided it is stored with the same care as any other fine white wine.
It performs best at temperatures ranging from 9-10º C (50 f) , where it shows a lighter and fresher profile, to 13º C (58 f), where it fully displays its rich and complex aromatic range
“The NV La Bota de Fino Macharnudo Alto 68 is a similar wine to what was bottled in the editions 54, 34, 27, 18, 15, 7 and 2; it is produced like the wines from yesteryear, fermented in bota and kept in contact with flor for some ten years. This is a classic already, and they are bottling more or less the same botas as in previous editions. Here, the soil is as strong (or more) than the long aging, and has lots of things in common, the chalkiness, with their other wines (think Navazos Niepoort for example), which provide a special sapidity. Some 6,000 bottles produced; they are producing a little bit more, so the wine is bottled every two years, as the wine ages nicely in bottle.” – 94 points, Wine Advocate (April 2016) – DRINK to 2022.