Ameztoi
Rubentis Getariako Txakolina Hondarrabi Beltza Hondarrabi Zuri Rosé Blend
Getariako Txakolina, País Vasco, Spain
2016 / 2017 / 2018
Ameztoi Getariako Txakolina Rubentis Rosé - Mini-Vertical
50% Hondarrabi Zuri / 50% Hondarrabi Beltza
Nose has peach, naval orange slice, dried Clementine, ripe strawberry and stainless steel.
Palate has dried tangerine, dried peach, dried raspberry, dehydrated apricot and minor salinity notes.
Txakolina rosé tasting on the 2020 Summer Solstice, perfect for a hot/humid day in the Berkshires. Last bottle from our cellar.
2016 / 2017 / 2018
Ameztoi Getariako Txakolina Rubentis Rosé - Mini-Vertical
50% Hondarrabi Zuri / 50% Hondarrabi Beltza
Nose has peach, naval orange slice, dried Clementine, ripe strawberry and stainless steel.
Palate has dried tangerine, dried peach, dried raspberry, dehydrated apricot and minor salinity notes.
Txakolina rosé tasting on the 2020 Summer Solstice, perfect for a hot/humid day in the Berkshires. Last bottle from our cellar.
Checking in on this one tonight.
Nose is more steely-strawberry right now. The palate is the surprise today, it's mellowed from the typical lime-like acidity. I'm not sure if I like it better now or when it was more youthful. The fruit and mineral notes seem more nuanced.
I still advise everyone, this is probably the best QPR in rosé, period.
Checking in on this one tonight.
Nose is more steely-strawberry right now. The palate is the surprise today, it's mellowed from the typical lime-like acidity. I'm not sure if I like it better now or when it was more youthful. The fruit and mineral notes seem more nuanced.
I still advise everyone, this is probably the best QPR in rosé, period.
Basque region. Light, spritzy and low alcohol. Think bone dry strawberry-lime soda with an alkaseltzer thrown in.
Basque region. Light, spritzy and low alcohol. Think bone dry strawberry-lime soda with an alkaseltzer thrown in.
Jan 24th, 2019Tasty rosé at the best tapas place in all of Durham, NC... Even though I've been scoring at 9.0 for 2017, the food pairings with the wine earn an extra point tonight.
Tasty rosé at the best tapas place in all of Durham, NC... Even though I've been scoring at 9.0 for 2017, the food pairings with the wine earn an extra point tonight.
Oct 16th, 2018Just concluded our annual Fall seclusion into the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again.
Prior notes still apply.
Just concluded our annual Fall seclusion into the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again.
Prior notes still apply.
This is absolutely one of the best Rosés for the money. With good Rosés now hovering around $40, this producer is one of the top producers in Basque Country. While others have dramatically increased their Rosés prices, Ameztoi has inched their prices year to year.
Rosés have gotten so popular and their prices have skyrocketed relatively high in the last five years. So much so, I just read an article about fake Roses being produced in and exported out of France.
I selected this Rosé for Hedy’s Strawberry Gazpacho, Tarragon, Basil, Olive Oil. It married the bright fruits nicely, strawberry. The Rosé has just a bit of fizz from the carbonic tank process. The minerality & hint of herbs made for a even tug of war with the Tarragon & Basil.
@Plate&Bottle on FB. Check out Hedy’s past dinners.
This is absolutely one of the best Rosés for the money. With good Rosés now hovering around $40, this producer is one of the top producers in Basque Country. While others have dramatically increased their Rosés prices, Ameztoi has inched their prices year to year.
Rosés have gotten so popular and their prices have skyrocketed relatively high in the last five years. So much so, I just read an article about fake Roses being produced in and exported out of France.
I selected this Rosé for Hedy’s Strawberry Gazpacho, Tarragon, Basil, Olive Oil. It married the bright fruits nicely, strawberry. The Rosé has just a bit of fizz from the carbonic tank process. The minerality & hint of herbs made for a even tug of war with the Tarragon & Basil.
@Plate&Bottle on FB. Check out Hedy’s past dinners.
On the Lawn at Tanglewood this afternoon with the Boston Symphony Orchestra. Our conductor Andris Nelsons is leading MENDELSSOHN (Symphony No. 4, Italian), BEETHOVEN (Piano Concerto No. 1) with Yuja Wang on piano and BERNSTEIN (Chichester Psalms) accompanied by the Tanglewood Festival Chorus.
Lime-Cherry-Strawberry, Cherry-Lime-Strawberry, Strawberry-Cherry-Lime... Take your pick all notes apply to nose and palate. Good, but still not as good as '16. Plenty more to go, so maybe in a year this will be better? See my prior notes.
On the Lawn at Tanglewood this afternoon with the Boston Symphony Orchestra. Our conductor Andris Nelsons is leading MENDELSSOHN (Symphony No. 4, Italian), BEETHOVEN (Piano Concerto No. 1) with Yuja Wang on piano and BERNSTEIN (Chichester Psalms) accompanied by the Tanglewood Festival Chorus.
Lime-Cherry-Strawberry, Cherry-Lime-Strawberry, Strawberry-Cherry-Lime... Take your pick all notes apply to nose and palate. Good, but still not as good as '16. Plenty more to go, so maybe in a year this will be better? See my prior notes.
A one week check in since our last bottle, hoping for improvement? 🤓
Still lower in acid than'16, love the light lime notes. Color is cool Salmon.
A one week check in since our last bottle, hoping for improvement? 🤓
Still lower in acid than'16, love the light lime notes. Color is cool Salmon.
We got up to 66°F in the Berkshires today, so time for rosé by the chimenea. Our snow pile wine chiller is massively diminished, likely this to be its last weekend. 😕
Unusual departure for this wine, but the 2017 appears more restrained than prior years, acidity is lower, still a cherry skin and lime note, great, but I'm longing for the singular '16 still in the cellar...
We got up to 66°F in the Berkshires today, so time for rosé by the chimenea. Our snow pile wine chiller is massively diminished, likely this to be its last weekend. 😕
Unusual departure for this wine, but the 2017 appears more restrained than prior years, acidity is lower, still a cherry skin and lime note, great, but I'm longing for the singular '16 still in the cellar...
It's sunny and just over 30°F today, so fire in the chimnea time! First flames of 2019.
Nose is more steely then prior bottles with Cherry-Lime-Strawberry today.
Palate is more mineral biased today as well, perhaps the ambient temperature is restrained or changing it slightly, Strawberry-Lime is still dominant.
A good bottle, still a few left in the cellar, looking forward to the 2018 version. I still hold that 2017 was good, but not as good as 2016. We have one bottle of 2016 left and I'll do a three vintage comparison sometime in May when the new vintages generally land on the East Coast.
I still advise everyone, this is probably the best QPR in rosé, period.
It's sunny and just over 30°F today, so fire in the chimnea time! First flames of 2019.
Nose is more steely then prior bottles with Cherry-Lime-Strawberry today.
Palate is more mineral biased today as well, perhaps the ambient temperature is restrained or changing it slightly, Strawberry-Lime is still dominant.
A good bottle, still a few left in the cellar, looking forward to the 2018 version. I still hold that 2017 was good, but not as good as 2016. We have one bottle of 2016 left and I'll do a three vintage comparison sometime in May when the new vintages generally land on the East Coast.
I still advise everyone, this is probably the best QPR in rosé, period.