Obligatory high pour. Sea brine and citrus. — 7 years ago
Damn. The acid pop up front quickly steps aside for something minerally and briney. — 8 years ago
Fresh and mineral. Lightly fizzy. Perfect for a very hot day. — 9 years ago
Funky savory madness. — 10 years ago
Bottle fermented almost salty dry — 11 years ago
So good for the money. Good tannin, darker fruit. — 6 years ago
19 September 2017. Little Tong Noodle Shop, New York, NY. — 7 years ago
10 June 2017. ATLA, New York, NY. — 7 years ago
17 June 2016. Chambers Street Wines, New York, NY. — 8 years ago
13 April 2016. Vine Wine, Brooklyn, NY. — 9 years ago
Delicious — 10 years ago
Scott's favorite wine — 11 years ago
Drinking in Hondarribia. Lemon rind, grapefruit pith, chalk and sea breeze. Bright acid driven lemon on the palate, that carries into a juicy, fresh finish. This screams for sea food. — 7 years ago
Semi dry light citrus and taste like melon with the jamon cantaloupe. Nose like fennel and apple. RP 91 — 7 years ago
Pepper, blackberry, licorice nose. Lifted fruit, great balance, there's a nice dark cherry Sangiovese character. — 8 years ago
A little on the sweet side for Txakoli. Banana Runts, and medium acid — 9 years ago
The red version. Real nice balance of sweet and bitter with a subtle liquorish note. Really like the Acha vermouths. — 10 years ago
Ignacio D. Cenicacelaya
When properly poured this wine has a nice cool refreshing cider and citrus notes. Great for the summer time with raw oysters. — 5 years ago