From the stellar Equipo Navazos stable this Manzanilla comes from La Guita, one of the most famous (and finest) Manzanilla producers, and is Eduardo Ojeda's personal selection of 60 casks. It was drawn from butt, en rama, in July 2018. Like previous bottlings, this is a wonderfully potent, briny wine with a deep, silky texture and plenty of sustained, tangy flavours. This wine spent some four and a half years under flor before being bottled gently (en rama) so as to deliver a Manzanilla in the bottle that tasted as though it was being served straight from the cask. This is how Manzanilla used to be bottled before sterile filtering became the standard in Jerez. These two features--age and cask bottling--already make this unique by comparison to all other Manzanillas in the price range. Then there is the quality. It has almost the same deliciousness scale as the horizon-expanding La Bota Manzanilla releases: super tangy, spicy, pungent, salty, chalky, cool, refreshing and long, but, understandably, it is less intense, less complex and more youthful. Nonetheless, it is damn delicious. As far as texture, flavour and persistence are concerned, it remains light years ahead from the more common, conventional, heavily filtered Manzanillas out there.

92 points!! I also tasted the June bottling of the NV Manzanilla I Think that is destined for the UK market, a special selection from botas that were marked to be part of this blend, and it tends to keep the character bottling after bottling. It might have more flor character even if the soil is very much present, especially in the textured palate. This has incredible quality for the price. Every year they bottle the same number of bottles (around 2,600) at the same time of the year. This particular bottling felt unusually fresh for the time it had already been in bottle. It has more body and structure, and it might develop slower and longer. Luis Gutiérrez, The Wine Advocate.