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bizkaiko txakolina

Enea port in a storm

Egia Enea 2008 Bizkaiko Txakolina (Northwest Spain) – A blend of hondarrabi zuri zerratia and hondarrabi zuri. Unfortunately, also quite heavily oxidized. Since I can’t imagine this was the intent, I’m going to chalk it up to either cork or storage failure. (3/12)

On the Mendi

Itsas Mendi 2009 Bizkaiko Txakolina Txakoli “Aihen” (Northwest Spain) – Heavy. I know, it seems absurd to say that about a txakoli, and of course I mean it contextually, but it is heavy. A little heavier than I’d like, frankly. Whitewashed fruit (citrus? lime and grapefruit, maybe, but so blanched it’s hard to tell) and white-walled beachfront housing – yes, I’m aware that isn’t such an easy description to understand, but it’s what this wine makes me think of – blasted by sandstone and empty wind. But it’s just too gravitic for its own good. In a lineup of, say, chardonnays, it would be biting and crisp. But in its own context, I’d prefer a little more zip. Zing. Life. Fun. Any of the above. (9/10)

Hooked on a feeling

Gurrutxaga 2009 Bizkaiko Txakolina Txakoli Rosé (Northwest Spain) – In the context of pink Txakolina, this is heavy…which, of course, means it’s bright, brittle, and whipsnapped with strawberry crispness compared to most other pink wines. That said, it’s short, simple-minded, and a little stale. The weight doesn’t add anything here. (5/10)

The txakoli biz

Berroia 2007 Bizkaiko Txakolina (Northwest Spain) – I’m speaking from limited experience, but the txakolis from Bizkaiko seem to be a touch riper and fruitier than those from Getariako, albeit at the cost of some of the zippy foam and froth that so often mark the latter. More research is required. As for this wine, its fruit is on the crisp, brittle side – green apple, grapefruit, lime rind, all of it in the treble register – and the structure is one of lightly-applied brevity. (12/09)