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Ameztoi Getariako Txakolina 2009

Other White Blends from Spain
  • RP90
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Winemaker Notes

This light and crisp wine is bottled with residual carbon to give it its signature natural spritz.

Tasting Notes - Bright briny sea salt combined with limey fruits. Fresh and eminently quaffable.

Critical Acclaim

RP 90
The Wine Advocate

Ameztoi's 2009 Txakolina is light straw-colored with a come hither nose of mineral, green apple, citrus, and sea salt. Crisp and vibrant on the palate with residual CO2 livening things up, this dry, intense offering will drink well for another 12-18 months.

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Ameztoi

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Ameztoi, , Spain
Ameztoi
Ameztoi Txakolina is one of the top producers of Getariako Txakolina. The winery owns 20 hectares of vines in the best location. From the vineyards one can see the town of San Sebastian and understand the influence of the Atlantic Ocean on this vineyard site.

Ignacio Ameztoi is the seventh generation to carry on the tradition of making Txakolina in the province of Getaria. Made from the indigenous grape variety of Hondarribi Zurri and its red... View More

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.