We only recently discovered that Navazos had been stashing away small parcels of their sparkling wines, so as to track the wine’s progress under cork. Clearly, Jesús was happy with the results. This limited release, then, is the same wine as disgorged in 2014, now re-released with considerably more bottle age.
The Sergi Colet/Equipo Navazos partnership started as early as 2003 when the two producers began discussing the parallels between Sherry and Champagne (chalk soils, the significance of reserve/aged wines, etc.). The conversation quickly turned to how one could produce Spanish sparkling wines that somehow incorporated the terroir of Sherry country. After a number of trials, the model was set.
Colet-Navazos sparkling wines fall under the Penedès DO and are produced via the Champagne method from base wines sourced from Colet’s vineyards. The Sherry-country presence is felt in the secondary fermentation—which uses a small amount of flor yeast—and in the use of different Sherries for the dosage. The 2011 is a super-fine and complex sparkling wine made from Penedès Xarel-lo. It was dosed with some Palo Cortado from Jerez and spent 30 months on lees before disgorgement in October 2014.
“Yes, you've read it correctly. This is a sparkling wine, 2011 Colet Navazos Extra Brut, produced with Xarel-lo grapes following the traditional champenoise method by Colet from Penedès and Navazos from Jerez, as a joint-venture. It matured in bottle on its lees from March 2012 until October 2014 when it was disgorged and topped up with some bone dry Palo Cortado from Sanlúcar de Barrameda. The Sherry character is more subtle than other vintages of this wine when the dosage was more evident. While more subtle it is at the same time pure Xarel-lo (until 2009 it also had some Parellada and Macabeo) which makes the wine feel finer. I like the subtle character. It is a sparkling with Andalusian accent.”
90 points, Luis Gutiérrez, The Wine Advocate