The white 2019 Santa Cruz de Artazu Blanco was cropped from two Garnacha Blanca plots they planted in the last 15 years with the local strain from Artazu. 2019 was a dry and warm year with low yields. It fermented in stainless steel with some skins and finished fermenting in barrel and then was kept in stainless steel for two years. This has 13.1% alcohol and a pH of 3.22 with 6.15 grams of acidity. It's aromatic and expressive, with notes of peach and flowers (more Viognier than Marsanne), some nuts and herbs, with plenty of acidity to keep the vibrant medium-bodied palate. The oaking is very light, and the wine is fruit-driven. 3,000 bottles were filled in November 2022.

I hadn't tasted the top of the range white since the 2015 vintage, and the 2018 Santa Cruz de Artazu Blanco was still not bottled and in tank in November 2021. It was produced with grapes from two plots of Garnacha Blanca they planted 15 years ago on white limestone and clay soils at 450 and 600 meters in altitude. It fermented in 500-liter oak barrels, where it stayed for a month, and then matured in stainless steel. It's flinty and has a somewhat reductive style, with smoky and spicy undertones. The wine is only 13.1% alcohol and has retained 6.15 grams of acidity with a pH of 3.22. It has some rusticity, a little bit in the style of a white Rh?ne, with volume and a juicy palate but with acidity. They expect to produce some 4,000 bottles of this very soon.

The 2015 Santa Cruz de Artazu Blanco is a new top-of-the-range white that is produced with Garnacha Blanca they propagated from the few plants available in the old vineyards. They have planted five hectares, and three are currently in production. They used to do an Artazuri white from the very old vines, and in 2015 they felt the wine had the character to be upgraded to the top label. 2015 was a warm year, but the wine is only 13% alcohol. The vines are located at almost 600 meters in altitude and quite far north, and Artazu feels the warmer years are better for their wines. The wines keep the acidity but are also rounder and a little deeper. The wine fermented in stainless steel and was bottled unoaked in 2015, only with partial malolactic. It's pure, fresh and vibrant, with varietal character and citrus acidity—not heavy or ripe at all. A great debut. 6,000 bottles were filled in February 2018.