Oxer Wines – Txakoli: Marko Gure Arbasoak 2025

: Petit Courbu 60%, Cros Courbu 30%, Petit Manseng 10%

: hvid, tør; 12,5% Vol.; Drikkemoden: 2026–2036

: mineralsk; naturlig; ukonventionel

: Lobenberg: 94–95/100; Parker: 94+/100; Suckling: 94/100

: Spanien, Txakoli

Allergener: Sulfitter

Gamle vinstokke af indfødte sorter med rødder i kalksten blandet med ler og skifer. Gæret spontant, hovedsageligt i 500-liters franske egetræsfade. Efter ca. ni måneder på gæren tappes vinen ufiltreret på flaske. Selv i næsen er Gure Arbasoak en hel del tættere, kraftigere og mere røget end basen. Moden citron, kvæde, Williams-pære, æbleblomst, bivoks, også her det klare naturlige præg. I smagen kridtagtig mineralitet og fint ciseleret syre, appelsinskal, urteagtig, gæret med et strejf af salviesmør. En vin at tygge på med denne faste struktur. Den enorme salthed i eftersmagen minder om en mellemting mellem Savagnin og tør Palomino. Meget spændende, uafhængige ting fra Baskerlandet.

Den fremragende, meget koncentrerede årgang 2025 udmærker sig i Spanien med en ekstrem aromatik og en hidtil uset elegance. På trods af udbyttetab som følge af hedebølger og meldug udmærker vinene sig takket være kølige nætter og perfekte regnskyl i sensommeren med en fantastisk, saftig balance og moderat alkoholindhold.

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Parker om: Marko Gure Arbasoak

The 2025 Marko Gure Arbasoak was produced with a blend of Hondarribi Zuri Zerratia (Petit Courbu), Hondarribi Zuri (Gros Courbu) and Izkiota Handia (Gros Manseng). The juice from the pressing of the full clusters fermented in stainless steel and finished in used 600-liter oak barrels and 6,000-liter Austrian foudres, where it matured for six to seven months with the lees. It has a bright golden color and an open, expressive and showy nose. It comes in at 12.5% alcohol, with a vibrant palate, fresh, balanced and textured, with lemony flavors and notes of fresh hay and straw. He started making malolactic in Txakoli in 2016, and he feels malolactic does very good to the wines, which are textured and complex. He doesn't do bâtonnage because he feels it lowers the acidity and makes for more compact wines (this wine is more relaxed). 12,000 bottles produced. It was bottled in late April 2026.We tasted a bottle of the 2012, which was in a tall Rhine bottle, and the wine was very surprising, complex, nuanced and tertiary, with notes of mushrooms, aromatic herbs and some balsamic tones, camphor and a medicinal touch. We have been very wrong: the Txakoli ages for much longer than anticipated, a little in the style of Muscadet.

Suckling om: Marko Gure Arbasoak

Aromas of pollen, white fruit and grapefruit. Medium- to full-bodied, with texture, incisiveness and plenty of flavor. A thoughtful txakoli with depth, texture and salinity, cohesive and complete in its expression. A joy to drink. Fermentation begins in tank before finishing and aging in foudre. The vineyard is located at 50 meters above sea level, just 4 kilometers in a straight line from the sea. Drink now.

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