What's New in May

¡Hay Txakolina!

"A New Crop has Arrived, and the Scents are Unmistakable"

I’m excited to announce that three new wines have just landed.  And yes, they are all Txakolis. As most of you know, I’m still completely enthralled with these very limited and unique properties. All three of these recent arrivals are what I consider “real” wines with their architecture firmly rooted in tradition while still embracing modern viticultural practices. Check them out while they last!

Uriondo 2005 (Bizkaiko Txakolina)

A fascinating wine made by Roberto Ibarretxe. When I first imported this wine, I described it as the anti-wine. 10.5% alcohol and made in a bone-dry, acerbic style. Plenty of acidity is coming from two ancient grape varieties—Mune mahatsa and Txori mahatsa. Austerity and originality are the hallmarks of this legendary wine of the bars of Bilbao.

Planted on a two-hectare parcel of sandy clay soils in the town of Zaratamo just south of Bilbao. Production is 800 cases, 100 cases imported.

Ameztoi Upelean Hartzitua 2005 (Getariako Txakolina)

Regional traditions in Basque country die hard.  One of my favorites is the annual opportunity given each year to hand pick your Txakoli. At Ameztoi, clients from all over the region show up at the winery in March and choose their barrel. We were there, of course, and were blown away by this year’s vintage. Typically, these wines are not even labeled.  They are bought for immediate consumption on release and shipped directly to local restaurants and bars.

The wine is fermented in old foudres that are equipped with stainless steel sleeves that pump cold water during fermentation to insure freshness. The wine is then aged on the lees for 4 months before release. Production is 390 cases, 100 cases imported.
Gorrondona Txakoli Tinto 2004 (Bizkaiko Txakolina)

Finally, the red Txakoli arrives. I have wanted to find the perfect note to end my symphony of Txakoli and this is it. Planted over 150 years ago, these two hectares represent the last bastion against the encroaching cement jungle that is contemporary Spain.

Located in a valley north of Bilbao known as Bakio, this area was once famous for red wine. Today, 30 hectares survive with the predominant planting being Hondarribi Zurri (the white grape). These are the last two remaining hectares of this red grape variety. Clay/sand topsoil and underneath is slate subsoil. The exquisite formula of old vines, slate and sea air from the Atlantic Ocean leads to a wine that is definitely compelling. Production is 290 cases, 80 Cases imported.