Txomin Etxaniz Txacoli (Chacolí) 2010 (WN-76-10)

REGION: Txacoli de Guetaria - Rating: 90 - '...crisp, intense...'

Price: $28.80
Out Of Stock Email me when available
Txomin Etxaniz Txacoli (Chacolí) 2010
Out Of Stock Email me when available

Description

  • Crisp, dry and light-bodied
  • Slightly effervescent
  • Pairs well with fish and seafood

90 Points - "Txomin Etxaniz is one of the benchmark producers of Txakoli. The 2010 Txakoli is a blend of 75% Hondarribi Zuri and 25% Hondarribi Beltza, indigenous grapes of the region. Fragrant notes of mineral, sea salt, nutmeg, white flowers, and citrus inform the nose of this crisp, intense, lengthy dry white. Txakoli is meant for immediate consumption and this outstanding example is an ideal match for oysters on the half-shell." -The Wine Advocate

COMPOSITION: 75% Hondarribi Zuri, 25% Hondarribi Beltza (red-skinned variety)

TASTING NOTES:
[Refers to 2009 vintage] - 90 Points - "Txomin Etxaniz's 2009 Txakoli de Guetaria remains the prototype. Light straw-colored with an enticing bouquet of sea salt, mineral, baking spices, spring flowers and green apple, on the palate it is crisp, vibrant, impeccably balanced, and totally refreshing. But beware, its low alcohol and hint of spritz makes it go down very easy; in an instant the bottle is empty and you're ready for more. If you have some ability to delay gratification, note that it should be consumed over the next 12-18 months." - Jay Miller, The Wine Advocate.

[Refers to 2008 vintage] - 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." -Jay Miller, The Wine Advocate, Issue 181, February 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.

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