" We don't sell the wine without touching the vine "
Wine from Alleme
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The Alleme Estate
Alleme is produced at Bodega Talai Berri. Located in the town of Zarautz (in the Spanish side of the Basque Country).
Zarautz is a small fishing towns on the coast of the Bay of Biscay, in the province of Guipuzcoa, Basque Country, Spain.
Built in 1992, the winery lays on the sunniest slopes of Mount Talai Mendi, surrounded by 12 ha of vineyards.
Bixente Eizagirre Aginaga represents the fourth dynasty generation, and his daughters, Itziar and Onditz, the fifth generation making Txakoli out of their vineyards fruits.
The Region
- History: The Denominación de Origen Txacolí de Getaria was created in 1990 and covers around 227 hectares of vineyards, down from over 1,000 hectares at the turn of the 20th century. However, wine had traditionally been made in this manner for hundreds of years and was popular from the Middle Ages up to the end of the 19th Century, when the vines were devastated by the phylloxera virus and the effects of industrialization of the Basque Country. There are now 26 wineries (bodegas) registered with the DO.
- The Climate: The DO area is protected from the cold northerly winds by the coastal hills, and enjoys a relatively mild climate, with an average annual temperature of 13.5°C, and moderate sunlight hours. Hail is a serious risk for the grapes. The rainfall of 1,600 mm/yr is the highest of all the Spanish wine regions.
- Grape Varietals: The only authorized grapes are Hondarrabi Zuri (white) and Hondarribi Beltza (red)
The Alleme Vineyards
The vineyards are all located near the coast where they are protected from the spring frost and from the summer heat. They are planted on the southeast facing slopes for additional protection from the sea breezes and in order to receive more sunlight. The slopes are often very steep and sometimes not terraced. The vines are trained over wires and sometimes over earthen or stone pillars. They can be anywhere between 10 and 100 meters above sealevel. The subsoil is predominantly clay covered by a layer of sandy soil.
Talai Berri owns 12 hectares.
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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 Rosado is made from 50% Hondarrabi Zuri and 50% Hondarrabi Beltza
Limpid pink. Bright and energetic on the nose and palate, displaying vibrant, mineral-tinged cranberry, blood orange and white pepper qualities and a touch of pungent flowers. Racy and sharply focused, carrying no excess fat. Finishes tight and dry, displaying repeating citrus character and good persistence.
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Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.
Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand. Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.
Hochrain, a name meaning "high place," is a southeast-facing terraced vineyard in Wösendorf sitting between 200 and 300 meters of elevation. The vineyard consists of an unusually high content of loess, a mineral-laden soil that produces wines that are especially broad and rich.
Review:
“A stunning wine for this grape that is also rather easy to understand. The Reine Claude plum and peppery nose is complex, but already charming. As exciting as the simultaneously creamy and succulent mid-palate is, what makes this medium- to full-bodied gruner veltliner really stand out is the extremely long, crushed rock finish.”
James Suckling 96 Points
In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.
Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure.
Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.
Review:
The 2018 The Menzies Cabernet Sauvignon is luscious and velvety in the mouth, with a lustrous core of shimmering purple Cabernet fruit. The tannins are typical of Coonawarra in that they are firm, yet they are seamlessly inlaid into the fruit, which feels as if it spills over the edge of the glass. Seductive but rigid, it will have a long life in front of it, make no mistake. You get cassis, resin, licorice, raspberry, gravel/iodine, bay leaf, dark chocolate, after dinner mints (the only brand to be had is the After Eight mints, of course), and notions of cedar spice. Brilliant. 14% alcohol, sealed under cork.
-Wine Spectator 95 Points
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