Txomin Etxaniz 2018
Critical AcclaimAll Vintages
Txomin Etxaniz is owned and was founded by the Txueka family. One of the most historic and important families in this region, there is primary source documentation proving that the family has been producing wine near the town of Getaria since 1649, around when the town was founded.
In 1980, Iñaki Txueka started a movement with the goal of revitalizing Txacoli from Getaria and was a leader in the foundation of the official D.O. Getariako Txakolina in 1989.
The Txueka family currently works exclusively with the indigenous varieties of Hondarrabi Zuri and Hondarrabi Beltza, planted between 1915 and 2000 on pergolas and terraced trellises. The slopes that the vines are planted on are incredibly steep, so where pergolas cannot be used, the family plants on trellis. The winery and vineyards are only located 100m from the Atlantic, so precipitation levels are extremely high. The must is fermented in stainless steel with indigenous yeast at very low temperatures to retain a small quantity of dissolved CO2. The resulting wines are beautifully refreshing, high acid white wines that pair flawlessly with seafood.
On the southern edge of the rocky Bay of Biscay in northern Spain, this is Basque country and home to the refreshing and slightly effervescent (usually) white wine, Txakoli. Three subregions compose the larger one: Getariako Txakolina, Bizkaiko Txakolina and Arabako Txakolina. While Hondarribi Zuri and Hondarrabi Beltza are the main grape varieties, other French varieties are scattered throughout the region.
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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in 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.