89
points
Txomín Etxaníz 2010 Getaria White (Getariako Txakolina)
-
$25
When caught fresh, this is one of the Txakoli region’s best wines. It comes on hard, clacky and tight as a box of nails, with citrus and minerally aromas. The palate is crisp and tight, with apple, lime, kiwi and spritz. Long, clean and refreshing.
— M.S.
(12/15/2011)
88
points
Txomín Etxaníz 2009 Getaria White (Getariako Txakolina)
-
$25
At its peak now, so you may actually want to wait for the release of the 2010. If not, this wine delivers crisp green-apple aromas, vanilla and soda cracker. The palate is crisp but not assaulting like a splash of battery acid, and the flavors of apple, saline and minerality are true to Txakoli. Finishes like zesty apple cider; drink immediately.
— M.S.
(11/1/2010)
87
points
Txomín Etxaníz 1999 White (Getariako Txakolina)
-
$17
A lovely white to enjoy with seafood or salads. Displays fine green-apple, hay and white-peach aromas and flavors. Has a very slight and appealing bit of fizz, and a long, lime-mineral finish. Reward your palate and impress your friends with this Basque country blend of Hondarrabi Zuri, Hondarrabi Beltza, and Cabernet Franc.
— M.M.
(8/1/2000)
86
points
Txomín Etxaníz 2007 White (Getariako Txakolina)
-
$25
Nobody should mistake this idiosyncratic Basque white wine for a bargain. At $25, you had better like steely, almost sour-style whites to justify going here. But if you can find the pleasure in Txakoli, then this one is good. It has peach and nectarine aromas, which are backed by tangy lemon and pineapple flavors. Naturally sharp and cleansing on the finish, and…
— M.S.
(4/1/2009)
85
points
Txomín Etxaníz 2000 White (Getariako Txakolina)
-
$16
Bright and light, this Basque-country white, literally from seaside vineyards on Spain’s north coast, is full of lime and wet stone aromas and flavors and has a faint yet unmistakable saline nuance. The slight spritz on the tongue adds to the lively feel. As might be expected from a wine cultivated on hills facing the Bay ofBiscay, this begs for shellfish, octopus…
— M.M.
(4/1/2002)