From: Getaria, Basque Country, Spain
Varietal: Hondarrabi Beltza
Tasting Notes: Pour from even 6 in. away from the glass and you’ll see that signature spritz of the region and style. On the nose, it’s fruit is super charming and reminds me a lot of Loire Valley red wines. Lots of bing cherry, raspberry, redcurrant, and cranberry for sure. And there’s a definitive green note here as well; like a smoky green pepper (that’s got me craving pan-fried Shishito peppers on a summer deck). In addition, there is a really pretty smattering of notes of spices and clove on the nose as well… it reminds me of a Beaujolais I used to know combined with a splash of Saumur rouge. Of course, on the palate the wine is mineral and refreshing; demanding a chill even, in spite of the fact that I’m tasting this in a wine shop that’s at least 15 degrees cooler than it is outside. So, yes, definitely please chill this a bit. You’ll thank yourself for it later! It’s so delicious and refreshing, it’s shocking that there isn’t more of this around. We can’t wait for you to try it!
Pairing: Ok, calamari in squid ink totally works (as mentioned above), but honestly, this wine is going to play well with a lot of food. Literally anything off the grill of course, and for fun, you should look up some pintxos recipes- this would be magic together. Another favorite of ours is to enjoy this alongside homemade paella *highly recommend.*
Risotto Nero with Squid
By David Tanis
About. Since 1820, the Ameztoi family has been making and producing txakoli.
Old barrels, the smell of wood, the noise of bottles, and laughter. That's how old Ameztoi was, and he used to gather a lot of people. In fact, the Ameztoi family has long been known by the nickname "Kirkilla" (cricket) symbol of joy, happiness, and pride.
Over time they have grown and improved their product to achieve their own expression, an authentic txakoli to the delight of the most demanding palates. Always maintaining the native varieties Hondarrabi Zuri and Hondarrabi Beltza as the basis for the elaboration of its products.
Stimatum, meaning esteemed, is Ameztoi’s limited red txakoli. It is produced exclusively from the local, indigenous hondarrabi beltza variety, grown on traditional trellises high on the slopes rising above Getaria, an ancient Basque fishing village on Spain’s rugged northern coast. In the 2000s, when almost all of the other local wineries gave up on the indigenous red hondarrabi beltza vines, the Ameztoi family retained their old vines, giving their wines such exceptional vibrancy and complexity.
Stimatum is inspired by the historic claret-style wines which were once produced in the area before phylloxera. The backbone of the blend comes from an old hondarrabi beltza vineyard planted in 1840, preserved by the Ameztoi family for generations. The traditional style of Stimatum is true to the origins of the Getariako region’s winemaking tradition, a low-alcohol wine with a luminous, refreshing frame and the signature spritz of natural, residual CO2. It is a fantastic, natural accompaniment to the local calamares en su tinta, squid served in its own ink.
