From: País Vasco, D.O. Getariako Txakolina, Spain
Varietal: Hondarrabi Zuri
Taste & Critical Acclaim: “The dissolved gas is very subtle, almost imperceptible, very well combined with the acidity to make it vibrant. The nose is subtle with hints of herbs and fennel, and the palate is more expressive at this early stage. It’s really impressive.”- Luis Gutierrez, Robert Parker representative in Spain.
91.5 Points
“This straw-colored Hondarrabi Zuri opens with a gentle pilsner beer and white pepper bouquet. On the palate, this wine is medium-bodied with medium plus acidity. The mouthfeel balanced and bright. The flavor profile is an Anjou pear, saline, and tangy lime blend. I also detected notes of stony minerality and green tea. The finish is dry and refreshing.” - Ken’s Wine Guide, June, 2023
Pairing: Txakoli is clean, high in acid, and has a great deal of minerality and salinity, making it perfectly refreshing to sip with seafood, cured meats, and hard cheeses like the Basque-made sheep's milk cheese idiazabal. It's a knockout with fried snacks as well, and since it's low in alcohol, this wine is ideal for sipping all afternoon (and all night) over plate after plate of tapas.
In the spirit of snacking, we’re sharing a recipe by Martha Rose Shulman for Roasted Red Pepper Filled with Tuna. Enjoy!
About. Many thanks to our friends at the Sorting Table for the following information! K5 Argiñano is a modern vineyard estate located on a hillside near the Basque village of Aia at 1000 feet above sea level, overlooking the Cantabrian seaports of Zarautz and Orio.
Established in 2005, K5 is the brainchild of Spanish celebrity chef Karlos Argiñano and four partners. Their shared vision was to showcase the noble and age-worthy quality of the indigenous Hondarribi Zuri grape. This vision created the extracted, super-dry, mineral-driven whites that can grace the finest table or backyard BBQ. The ultra-modern, gravity-flow bodega, designed by the renowned architectural firm Alonso & Balaguer, speaks to their commitment to excellence and modernity. The first vintage was released in 2010.
The property totals 30 ha (74 acres) with 15 ha (37 acres) of dry-farmed vineyards planted on slate and granite soils to the native grape, Hondarribi Zuri. Yields are limited to under 2 kilos per vine. The wine is aged five to six months on the fine lees for complexity. The remaining 15 ha (37 acres) comprise forests and the little paths surrounding the cellar, full of beech, chestnut, and oak trees.
This Wine. Summary.
100% Hondarrabi Zuri; alcohol: 11.5%; estate vineyards in Aia, D.O. Getariako Txakolina; laminated slate and granite soils with medium organic content; hand-harvested from younger vines; pre-fermentation maceration and fermentation in temperature-controlled stainless steel tanks using only indigenous yeasts; aged 5 months on lees in the tank before bottling.
Technical Information
- 100% Hondarrabi Zuri
- Alcohol: 11.5%
- Total Acidity: 8.57 g/l
- pH: 3.0
- Residual Sugar: 0.38 g/l
Vineyard Profile
- Altitude: 300 meters above Bay of Biscay
- Vineyard Area: 15 Ha
- Soils: Shale, delaminated slate, granite. Very eroded gray shales with medium organic content.
- Vine Training System: Trellis
Harvest Notes
- Hand-harvested from younger vines on the estate
- Prefermentation maceration and fermentation using only indigenous yeasts in temperature-controlled, stainless steel tanks
- Aged 5 months in lees in tank
