I tasted the Ulibarri again on a recent trip to Barcelona, in a Basque pintxo bar in the Gotic Quarter. The wine was a real revelation on a trip to the Basque country in January, when I actually visited Iker Ulibarri and brother Asier in their winery.
The cellar is made of stone and is actually an extension of their home. In the backyard they have 2 hectares of hondarrabi zuri grapes. The soil contains clay, sand, slate and schist. The wine is fermented in stainless steel and aged on the lees with more than average of ‘batonnage’. It’s bottled unfined and unfiltered with minimal SO2 added, and it’s one of the few wines in this “difficult” coastal area that is both organically grown, and certified too.
Ulibarri Txakolí 2015 (Ulibarri Txakolina)
There is only a few bubbles here (as opposed to most txakolís, at least the traditional stereotype), but the typical acidity is indeed intact. It’s fresh and appealing, yet structured and persistent (and with age, more complex too), with notes of green apple, herbs.
Food: Fish, shellfish, many type of cheeses…