I’ll be opening some of those older La Botas when they have a few years on them. Hopefully that will be a nice surprise for us in 10-20 years.
I’m intrigued to see what will happen to them. I had always read that Fino doesn’t age well, which turns out to be another one of those generalizations to which there are major exceptions. (along with other categories that “don’t age” such as Muscadet, Pinot Blanc, Loire Sauvignon Blanc, etc.)