Alleme Getariako Txakolina is 100% Hondarribi Zuri
A very fruity, persistent and clean Txakoli. It reminds the white exotic fruits, such as lichy. It has a straw yellow color, without the slightest tone of rust and a faint natural gas pearl crown, due to the grape juice fermentation. In the mouth, it is greasy and unctuous, with a good balance of structure and acidity. In order to get such a Txakoli, we have combined the most traditional and the most innovative production methods to create it. Thanks to the batonnage (stirring of the lees), we have attained the characteristic unctuosity of this Txakoli.
After harvesting and pressing, the must is left to ferment in stainless steel tanks. Traditionally, and until recently, this was done in oak or chestnut barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves the sediments and gives the wine its sparkling characteristic. The wines is not racked so it does not lose its sparkle and is clarified by natural sedimentation by gravity in the tank or barrel. Traditionally, the wine is tasted on the feast of San Antonio on 17 January, which is known as Txacolí Day (Txacoli Eguna, in Basque).
Alleme Getariako Txakolina is 100% Hondarribi Zuri
A very fruity, persistent and clean Txakoli. It reminds the white exotic fruits, such as lichy. It has a straw yellow color, without the slightest tone of rust and a faint natural gas pearl crown, due to the grape juice fermentation. In the mouth, it is greasy and unctuous, with a good balance of structure and acidity. In order to get such a Txakoli, we have combined the most traditional and the most innovative production methods to create it. Thanks to the batonnage (stirring of the lees), we have attained the characteristic unctuosity of this Txakoli.
After harvesting and pressing, the must is left to ferment in stainless steel tanks. Traditionally, and until recently, this was done in oak or chestnut barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves the sediments and gives the wine its sparkling characteristic. The wines is not racked so it does not lose its sparkle and is clarified by natural sedimentation by gravity in the tank or barrel. Traditionally, the wine is tasted on the feast of San Antonio on 17 January, which is known as Txacolí Day (Txacoli Eguna, in Basque).
K Vintners The Creator Red is made from 73% Cabernet Sauvignon and 27% Syrah.
Absolutely Cabernet Sauvignon in style but co-fermented with Syrah to give seamless balance. Black currant, cedar box, fresh tobacco, and pencil lead. So much finesse and length. Blackberry, fire ash, and a mineral palate.
Review:
Another wine that was just bottled, the 2019 Cabernet Sauvignon-Syrah The Creator is based on 73% Cabernet Sauvignon and 27% Syrah. This puppy boasts a ruby/plum hue as well as terrific aromatics of blackcurrants, tobacco, iron, and peppery herbs. It's medium to full-bodied, has good freshness, ripe tannins, and the straight, focused, elegant yet still concentrated style of the vintage front and center.
-Jeb Dunnuck 95 Points
Turley Zinfandel Buck Cobb is made from 100 percent Zinfandel.
Organically farmed head-trained vines planted at 1500' in the granite and quartz soils of the Sierra Nevada Mountains. Primarily savory and red-fruited, with characteristics of black pepper, dried meats and fine-grained tannin texture.
This would be an excellent pairing with wood-fired pizza.