I've gotten a handle on (and developed a love for) Hondarrabi Zuri in the spritzy, saline-soaked Txakolina from the Spanish side of Basque country near San Sebastián. And my continuing love affair with the Rubentis makes the Hondarrabi Beltza a welcome grape in my small wine gatherings. But the link between Txakolina and Hondarrabi was so strong in my mind, I was in unblissful unawareness of the Txakolina produced not using those grapes. So when my colleagues at the wine shop where I work part-time told me of this Petit Courbu/Petit Manseng-based Arabako Txakolina that took a step away from the light salty crispness of the Txakolina touchstone, I simply had to try some.
2009 Bodegas Arzabro Arabako Txakolina Ametza [80 percent Petit Courbu, 20 percent Petit Manseng] (Arabako Txakolina DO, País Vasco, Spain) 12.5% imported by C&P Wines, New York, New York, cork closure – appears banana gold, quite a striking clear color, smell is very interesting, but hard to nail down, my nose accustoms to the aromas and they become less distinct, some raw veggies, tart acidity but not citrus (which is my usual association), lovely beguiling nose, taste vibrant raw spicy fruit, fantastic electricity, tart underbelly then plush fat (but the fat of a ripe vegetable rather than fruit), saline notes and some candle, delicious salinity, might think from the vibrant flavors of the first sip that this might get old, but this an exciting wine to drink in quantity, a fantastic introduction to the non-Hondarrabi Zuri world of Txakolina