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Flat front label of wine

Txakoli Txomin Etxaniz 2013

Other White Blends from Spain
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    Winemaker Notes

    The nose of the wine is explosive, reminiscent of Sardinian Vermentino - herbal and floral at once, even a bit tropical. The palate carries this impression through and amplifies it, supported by vibrant acidity. The body is medium but the complexity and length of the flavors create a big, memorable experience.

    Critical Acclaim

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    Txakoli Txomin

    Txakoli Txomin

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    Txakoli Txomin, Spain
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    Txomin Etxaniz, located in the heart of Getaria, has maintained its dedication to cultivating vines and making txakoli for generations. Back in 1649, the Gipuzkoa Protocol Archives mention Domingo de Etxaniz, linked to growing vines in Getaria. Later, he led the modernisation, recognition and creation of the Denomination of origin Getariako Txakolina in 1989.

    Txomin Etxaniz has 86 acres of protected, sloped vineyards in Getaria where the winery grows two native types of grape; Hondarrabi Zuri (90%) and Hondarrabi Beltza (10%), which are harvested at the start of October and then made into txakoli in the winery.

    The Txueka Etxaniz family works and runs the vineyards, making and selling the txakoli. Along with them, workers and suppliers make up the Txomin Etxaniz team.

    The winery crafts three types of wine: Txomin Etxaniz (txakoli), Eugenia (Fizzy) and Uydi (Late harvest)

    Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

    In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    MSW30121451_2013 Item# 145182