Rey Fernando de Castilla was founded in the 1960s by Fernando Andrada-Vanderwilde, a scion of an ancient Ibero-Dutch aristocratic family with over 200 years in the wine trade. To make his enterprise immediately viable, Fernando began his cellar with some old stocks of Sherry that he acquired from Pedro Domecq. Some of these founding butts survived the sale of Rey Fernando de Castilla to Norwegian, Jan Pettersen in 1999, and are the source for Equipo–Navazos’ La Bota de Pedro Ximénez Viejísimo Bota NO #56.
While Pedro Ximénez is more frequently associated with Montilla, it is grown in Jerez as well. Most of it is used to add sweetness to bottlings of Cream Sherry as well as taking the bracing edge off many Palo Cortados, Amontillados and Olorosos. It is fairly uncommon to find a sweet PX from Jerez let alone one that is well over 70 years in age or a Bota NO for that matter.
With 400 g/L of residual sugar, #56 is not a shy or introverted wine, it boasts aromas of toffee, chocolate, raisins, dates, and a milky hint with a dense palate, quite sweet, keeping the freshness and balance. It’s fragrant and open, and develops some aromas of hazelnuts with time in the glass. This cask was bottled in its entirely – only 750 bottles.