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Izar-Leku (Artadi)

2021 Izar-Leku [Artadi], Hondarribi Zuri

Spain Hondarribi Beltza Hondarribi Zuri Catalonia 750ML
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2021 Izar-Leku [Artadi], Hondarribi Zuri
Izar-Leku (Artadi)

2021 Izar-Leku [Artadi], Hondarribi Zuri

Spain Hondarribi Beltza Hondarribi Zuri Catalonia 750ML
/

THE VINEYARD Hirulur, Ateko and Txabolalde, within Zarautz (Gipuzkoa). Average yield of 11,000 kg/ha using integrated viticulture.

ASSEMBLAGE 100% Hondarribi Zuri

SOIL Flysch soils, composed of alternating layers of marl, limestone and sandstone, shallow and low in organic matter. These soils impose natural vigor control, encouraging deep root systems and contributing to wines of tension, freshness and pronounced mineral expression.

VINE AGE 30-80 years of age

VINIFICATION Pressed according to Champagne method, utilizing the "cuvee" portion. Fermented in stainless steel, with a small portion in 500L oak barrels. Fermentation is carried out at 17 degrees Celsius. About half the wine goes through malo-lactic conversion.

AGING The wine is aged 36 months in bottle sur lie, with another 6 months in bottle after disgorgement.

BOTTLES PRODUCED 13,018 bottles & 252 magnums.

93, RP - ”The 2021 Izar-Leku is an atypical Txakoli from Getaria, as the style is quite different from the traditional wines from the appellation. It's a proper refermented sparkling wine that spent 30 months in bottle with lees before it was disgorged. It has a straightforward nose with notes of herbs, flowers and fruit and abundant bubbles. This year, they used up to 8% Hondarrabi Beltza red grapes." - Luis Gutierrez

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The Getaria project of the Artadi family of wineries, Izar-Leku was originally intended to be a Txakoli winery, but with experimentation and some guidance from their friend Rapha Bereche, the sparkling project was created. A full Champagne-method production, Izar-Leku is incredibly fresh, a beautiful Champenois autolytic character lending a new viewpoint to the famous wines of the region.

Izar-Leku (Artadi)

►Garrett’s Blog from our visit to Artadi

As a final cap to the de la Calle family's (Artadi) growing empire of curiosity, Izar-Leku was born of an idea to just make Txakoli, from the fishing village of Getaria. They had a friend who was a Basque cider producer, who helped facilitate the introductions to purchase a 1.2 hectare plot of vineyards. Split into three parcels of Hondarrabi Zuri & Hondarribi Beltza, the idea was just to craft something simple, enjoyable. However, to the seasoned wine drinkers, Patricia admits, “It felt like Vin Clair”, alluding to a Champagne base wine - traditionally high in acid, low in alcohol and all too often low in complexity, too. “We thought, maybe this could be better with a second fermentation,” Carlos says, and the family made a small amount for themselves with their first harvest in 2015. Encouraged by the results, Carlos called in a friend. “Rapha Bereche, he helped us for three years, and the base wines developed more flavor, and it still has great acid even though we’re harvesting later than Champagne!”

While they muse on their Izar-Leku being the possible future of Txakoli, they admit that the two grapes (Zuri, the white, makes up most of the blend; Beltza, the red variation and parent of Cabernet Franc) are like “A cat that lands on four legs.” owing to the wind-swept region being largely resistant to disease, and rather consistent year-to-year.

See More at Thatcher's Imports

Meet the Producer

Izar-Leku (Artadi)

The Getaria project of the Artadi family of wineries, Izar-Leku was originally intended to be a Txakoli winery, but with experimentation and some guidance from their friend Rapha Bereche, the sparkling project was created. A full Champagne-method production, Izar-Leku is incredibly fresh, a beautiful Champenois autolytic character lending a new viewpoint to the famous wines of the region.

►Garrett’s Blog from our visit to Artadi

As a final cap to the de la Calle family's (Artadi) growing empire of curiosity, Izar-Leku was born of an idea to just make Txakoli, from the fishing village of Getaria. They had a friend who was a Basque cider producer, who helped facilitate the introductions to purchase a 1.2 hectare plot of vineyards. Split into three parcels of Hondarrabi Zuri & Hondarribi Beltza, the idea was just to craft something simple, enjoyable. However, to the seasoned wine drinkers, Patricia admits, “It felt like Vin Clair”, alluding to a Champagne base wine - traditionally high in acid, low in alcohol and all too often low in complexity, too. “We thought, maybe this could be better with a second fermentation,” Carlos says, and the family made a small amount for themselves with their first harvest in 2015. Encouraged by the results, Carlos called in a friend. “Rapha Bereche, he helped us for three years, and the base wines developed more flavor, and it still has great acid even though we’re harvesting later than Champagne!”

While they muse on their Izar-Leku being the possible future of Txakoli, they admit that the two grapes (Zuri, the white, makes up most of the blend; Beltza, the red variation and parent of Cabernet Franc) are like “A cat that lands on four legs.” owing to the wind-swept region being largely resistant to disease, and rather consistent year-to-year.

See More at Thatcher's Imports
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