- Crisp, dry and light-bodied
- Slightly effervescent
- Pairs well with fish and seafood
90 Points - "Fermented and raised sur lie in stainless steel, the 2008 Txakoli has a nose of slate/mineral, white peach and green apple. This is followed by a crisp, dry, vibrant, light-bodied white that calls out for some of Spain's great shellfish. Balanced and lengthy, it should be drunk over the next 12-18 months." -The Wine Advocate, Jay Miller, Issue 181, February 2009 (more info)
- Crisp, dry and light-bodied
- Slightly effervescent
- Pairs well with fish and seafood
90 Points - "Fermented and raised sur lie in stainless steel, the 2008 Txakoli has a nose of slate/mineral, white peach and green apple. This is followed by a crisp, dry, vibrant, light-bodied white that calls out for some of Spain's great shellfish. Balanced and lengthy, it should be drunk over the next 12-18 months." -The Wine Advocate, Jay Miller, Issue 181, February 2009COMPOSITION: 75% Hondarribi Zuri, 25% Hondarribi Beltza (red-skinned variety) TASTING NOTES:
Txomin Etxaniz (Cho-MEEN Ay-cha-NEESE) is a telling example of the best of Txakolina (CHA-co-LEEN-ah). This Basque beauty (arguably the best Txakolina out there) is lithe and quick with a faint effervescence that adds to its immediate appeal. Crisp honey dew and lime blossom come right up to the nose and soon you’re admiring the light palate, chalky mineral and an alert acidity –like biting into a lime wedge. Txakolina is all its own and this is the best I’ve had. Next time you feel like a generously limed gin and tonic but are in the mood for wine, pour this as your aperitif and while you’re at it cross off Hondarribia from that list of varietals you had yet to try. Have another glass; it’s only 11%." -artisanvineyards.com, May 2009 ABOUT THE PRODUCER:
Coming from the smallest appellation in Spain, today 85 hectares (124 acres), the Chueca family has made Txomin Etxaniz the benchmark wine of the appellation. Until twenty years ago, good chacolí could only be found in the farmsteads (caseríos) where it was traditionally made. Today, assisted by new technology and the extraordinary gastronomic standards of restaurants throughout the Region, the bodegas of Guetaria are enjoying a renaissance. In fact, this wine is tailor-made to go with the wonderful local fish and Shellfish. The small growing area and the wine's growing local popularity provides little surplus to send abroad. Locally, txacoli is poured an inch or so at a time into characteristic flat-bottomed tumblers and then drunk before it loses its sparkling edge, known as tximparta in Basque. (close) |
CART 0 ITEMS
