Critics reviews
Decanter
From a family owned estate on the Basque coast. Made from the local Mondarribi Zuri grape grown on pergola-trained vines, this is unbelieveably refreshing. Citrus and eldergflower leap from the glass, and a refined palate has oyster shell and lemon and a leesy complexity. The perfect lunchtime tipple.
Christelle Guibert, 'Top 25 week day wines', Decanter.
Christelle Guibert, 'Top 25 week day wines', Decanter.
Other
Familiar wines that rock my boat are picpoul de pinet, muscadet, albariño, even pinot grigio at a pinch, but in particular I love the tart, almost mouth-puckering tartness of txacoli, the fashionable Basque wine that is flamboyantly poured from a height to accentuate its spritz. Flysch Txakolina 2016 would be fantastic with chargrilled squid and, frankly, would even make dodgy deep-fried calamari rings taste good (it’s pronounced “chah-kuh-leena”, incidentally)
Fiona Beckett, The Guardian.
Fiona Beckett, The Guardian.
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Description
Many of the best Txakolis never leave the Basque country, such is demand locally for a refreshing white to accompany all those fabulous, fishy pintxos. But in Flysch, we reckon we’ve found a real beauty. We wanted a Txakoli made from 100 percent Hondarribi Zuri in the DO of Getaria – the best quality grape and most celebrated DO for Txakoli production. Flysch, I'm thrilled to report, ticks both boxes, and many more.
Citrus dominates the nose, but there’s an appealing hint of elderflower too. The palate is mineral and precise, with bracing acidity and a crushed oyster-shell character that lifts Flysch to another plain of class and complexity.
At 11 percent, Flysh is a wonderful wine for summer lunchtimes regardless of the dish, but it works particularly well with fried fish. As I found when I visited the winery, it also makes an astonishingly good accompaniment to dark chocolate.
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