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Uriondo Txakoli Bizkaiko Txakolina 2009

Other White Blends from Spain
  • RP91
  • ST91
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Winemaker Notes

70% Mune Mahatsa, 30% Txori Mahatsa.

This light and crisp wine is bottled with residual carbon to give it its signature natural spritz. Tasting Notes - Fresh green apples and citric notes. The flavors on the palate are refreshing and almost salty.

Critical Acclaim

RP 91
The Wine Advocate

The 2009 Uriondo Txakolina was made from 70% Mune Mahatsa and 30% Txori Mahatsa fermented in stainless steel. Light straw colored, it displays an enticing nose of mineral, sea salt, green apple, and pear. Dense and mouth-filling despite being light in body, this crisp, intense, vibrant, lengthy white is totally refreshing.

ST 91
International Wine Cellar

Pale straw. Intensely perfumed bouquet evokes sea salt, lime zest and wet stone. Mineral-driven citrus flavors are tightly wound and impressively precise, with a strong salty overtone and excellent clarity. Finishes with impressive stony cut and tangy persistence. There's zero fat on these bones.

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Uriondo Txakoli

Uriondo Txakoli

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Uriondo Txakoli, , Spain
Uriondo Txakoli
Txakoli Uriondo is a small family winery founded in 1987 located in the Basque Region of Spain.The small vineyard (2.5 hectars) is situated at an altitude of 175 meters with a southeasterly exposure. This vineyard, heavily influenced by the Atlantic climate, is predominantly clay, sand mixture allowing for a good retention of nutrients. The vineyard is comprised of the local grape Hondarrabi Zuri, Folle Blanche and Sauvignon Blanc. With the exception of the Sauvignon Blanc, the grapes are fermented in stainless steel tanks. The Sauvignon Blanc is barrel fermented separately in American oak.

One of the most iconic regions of Italy for wine, scenery, and history...

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One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness...

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

EWLURIONDO_2009 Item# 106594

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