Gorrondona 2011 - the red

[MarkS]

Gorrondona, Bizkaiko Txakolina, Hondarri Baltza, 2011
I've had an earlier rendition of this Spanish Basque red and seemed to have forgotten how mencia-like this wine is. There is a dull flatness of dolcetto, with minimal tannin, soft plump fruit that just straddles the red/black divide. A bit floral, with a saline type of acidity which refreshes enough to keep refreshing instead of boring. Has the charming, undoctored simplicity of the cousin who lives on the farm and even better than you remembered her. 13.5% on label, 13% on importer's label. B+

 

[Jeff Grossman]

On a related note, I recently had a bottle of Ameztoi 2012 "Stimatum" Txakolina Tinto, their first red wine. The distributor sites say the grapes were destemmmed, cold maceration, temp-controlled fermentation, indigenous yeast, stainless steel. It was crisp and cool and clean. Rather grapey; I might prefer this in a couple years when some of the sharp edges are off it. Anyway, perfectly nice with a dinner of weighty tapas at Txikito, in NYC.

 

[mark e]

originally posted by MarkS:
Gorrondona 2011 - the redGorrondona, Bizkaiko Txakolina, Hondarri Baltza, 2011

I believe the grape is Hondarribi Beltza.

 

[MarkS]

originally posted by mark e:

originally posted by MarkS:
Gorrondona 2011 - the redGorrondona, Bizkaiko Txakolina, Hondarri Baltza, 2011

I believe the grape is Hondarribi Beltza.

You are correct! But I thought they made a white from here as well?

 

[MLipton]

originally posted by MarkS:

originally posted by mark e:

originally posted by MarkS:
Gorrondona 2011 - the redGorrondona, Bizkaiko Txakolina, Hondarri Baltza, 2011

I believe the grape is Hondarribi Beltza.

You are correct! But I thought they made a white from here as well?

Yes, that's made from Hondarrabi Zuri. Alles ist klar, Herr Kommissar?

Mark Lipton

 

[VS]

They usually say Hondarribi in Getaria, Hondarrabi in Biscay.

Well, Basques...

 

[Oswaldo Costa]

originally posted by Jeff Grossman:
On a related note, I recently had a bottle of Ameztoi 2012 "Stimatum" Txakolina Tinto, their first red wine. The distributor sites say the grapes were destemmmed, cold maceration, temp-controlled fermentation, indigenous yeast, stainless steel. It was crisp and cool and clean. Rather grapey; I might prefer this in a couple years when some of the sharp edges are off it. Anyway, perfectly nice with a dinner of weighty tapas at Txikito, in NYC.

Very nice bottle of this last night.

 

[Florida Jim]

originally posted by MarkS:
Gorrondona 2011 - the redGorrondona, Bizkaiko Txakolina, Hondarri Baltza, 2011
I've had an earlier rendition of this Spanish Basque red and seemed to have forgotten how mencia-like this wine is. There is a dull flatness of dolcetto, with minimal tannin, soft plump fruit that just straddles the red/black divide. A bit floral, with a saline type of acidity which refreshes enough to keep refreshing instead of boring. Has the charming, undoctored simplicity of the cousin who lives on the farm and even better than you remembered her. 13.5% on label, 13% on importer's label. B+

Good grief; your note reminds me I have a bottle of the 2004; into the queue it goes.
Best, Jim