K55 Sobre Lias Getariako Txakolina 2018
Price: $36.00 (average US retail)
Winery: K5 Argiñano
Vintage Year: 2018
Region: País Vasco
Appellation: D.O. Getariako Txakolina
Bright, clean and clear with medium intense pale greenish-yellow hues. Intense aromas of fruit and minerals that highlight white flowers, such as chamomile and bergamot, and citrus fruits like grapefruit and lime. A medium body complexity with vibrant fruit and mineral flavors, which are supported with a rich mouthfeel and enlivened with a delicate acidity from the cool coastal climate of the Basque Country.
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K55 Sobre Lias Getariako Txakolina (2018) - "The 2018 K5 is their eighth vintage, by then from 12-year-old vines on slate and granite soils. The idea was always to age the wine with the lees to polish the acidity, which is quite high and also a key player in the wine's aging potential. It fermented with indigenous yeasts and matured with the lees for 11 months. The 2018 feels young and a little riper, with more integrated acidity and a softer mouthfeel, perhaps easier to understand but not as sharp and vibrant as other cooler vintages. It has aromas of white fruit and a citrus touch, with a gentle palate. Drink 2020 - 2023"
Luis Gutierrez, Wine Advocate, Aug 6, 2020
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K5 ARGIñANO WINERY INFO
Overview: K5 Argiñano is a modern vineyard estate located on a hillside near the Basque village of Aia at 1000 feet above sea level overlooking the Cantabrian seaports of Zarautz and Orio. Founded in 2005 by Spanish celebrity chef Karlos Argiñano and four partners, the objective is to showcase the noble and age worthy quality of the indigenous Hondarribi Zuri and its ability to produce extractive, super-dry, mineralic whites worthy of the finest table.
The ultra modern, gravity-flow bodega (designed by the famous architectural firm Alonso & Balaguer) is ideally matched to its environment and offers fabulous views of the surrounding countryside and seacoast. Thirty-eight acres of Hondarribi Zuri are dry farmed in slate and granite soils with yields limited to under 2 kilos per vine. To compensate extremely low pH levels, the wine is aged six months on the fine lees for complexity.
There is no better match for the elegant simplicity of Basque seafood cuisine.
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