Pale apricot gold. Rich, apricot and bitter orange fruit aromas with a smoky, yeasty overlay, that smokiness a bit like lapsang. Unbelievably intense and concentrated. Stops you in your tracks and makes it hard to taste anything afterwards. Endless and increasingly complex in the glass. There’s bitter-sweetness, though it is dry, and a depth that is classic Palo Cortado. The finish is bitter toffee and apricot. But dry.
19 points, Julia Harding MW (April 2018)
The older of the two Palo Cortados I tasted in this sitting was the NV La Bota de Palo Cortado 72 "Pata de Gallina," bottled at an average age of 35 years (it would qualify for a VORS if they wanted) and of Jerez origin. It was sourced from the Almacenista Juan García Jarana and then matured in the Fernando de Castilla winery. It spent some 30 years in a solera of casks filled to 5/6 of their volume and the last five years untouched in six 500-liter butts that belong to Equipo Navazos in the cellars of Fernando de Castilla. It's powerful and elegant, with the oxidative style more present. This is surprisingly elegant, with lots of finesse, nuances and character and a very long, tasty finish.
95 points, Luis Gutierrez (December 2017)
Pretty peanut, toffee, sesame, burnt orange peel and walnut notes mingle here. Echoes of green tea and ginger permeate the finish. Mixes a rounded edge with a taut, nervy spine.
93 points, James Molesworth, Wine Spectator (May 2018)