- Crisp, dry and light-bodied
- Slightly effervescent
- Pairs well with fish and seafood
92 Points - "Pale yellow. Aromas of fresh orchard fruits and lemon zest are complicated by suggestions of fennel and chalky minerals. Dry and precise on the palate, offering intense citrus fruit and floral flavors with a refreshingly bitter character. Finishes vibrant and long, with lingering spiciness and a hint of pear skin." -Stephen Tanzer’s International Wine Cellar
COMPOSITION: 75% Hondarribi Zuri, 25% Hondarribi Beltza (red-skinned variety)
[Refers to 2011 vintage] - 92 Points - "Pale, green-tinged straw. Lively, mineral-inflected aromas of lime zest, lemongrass, pine and quinine. Youthfully intense and palate-staining, with excellent cut and depth to its citrus fruit and mineral flavors. Shows very good clarity and complexity and finishes with striking energy and persistence." -Stephen Tanzer's International Wine Cellar
[Refers to 2011 vintage] - 90 Points - "Two of those grapes, Hondarrabi Txuri and Hondarrabi Beltze (whose history dates back to the 14th century), compose this 2011 White (75% and 25% respectively). Fermented and bottled with CO2, it is one of the most unique dry white wines in the world. Think of it as a Spanish hybrid between an outstanding French Muscadet and Vinho Verde from Portugal. These vineyards are planted in chalky soils on steep hillsides with a view of the Atlantic Ocean. This is the smallest appellation in Spain, and the Basques are proud of this dry, crisp, flowery, minerally, light-bodied, refreshing white wine. Notes of crushed rocks, spring flowers, grapefruit and other assorted white citrus jump from a glass of this beauty. It is meant to be consumed during its first several years of life. When my wife and I went back to Galicia, particularly to the town of San Sebastian, for our vacation in late July, I drank a lot of the local wines, especially this Bodegas’ wine made from the local grapes." -The Wine Advocate
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.