This is Urkizahar’s amphora-aged bottling, made from Hondarribi Zuri grown at the estate’s high-altitude vineyard in Beizama.
At first it was strongly reduced, with struck match and smoke ahead of the fruit. Air helped: citrus and underripe passion fruit appeared, though the wine remained lean and restrained.
The acidity is firm and the finish salty and lightly bitter. It is not difficult to drink, but it asks for food. On its own, the mineral and acidic profile can feel severe; this is a wine we would rather put on the table than drink as an aperitif.