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2021 Irouléguy Blanc “Hegoxuri”
Domaine ArretxeaArretxea’s flagship white, blended from the three local white grapes and raised in a combination of demi-muids and foudres. Bone-dry and bracingly tart, with notes of lime, ginger, and salted caramel. Decant it to best enjoy it young; with time, its edginess will soften and develop into something truly spectacular.
—Anthony Lynch
Wine Type: | white |
Vintage: | 2021 |
Bottle Size: | 750mL |
Blend: | 60% Gros Manseng, 35% Petit Manseng, 5% Petit Courbu |
Appellation: | Irouléguy |
Country: | France |
Region: | Southwest |
Producer: | Maison Arretxea |
Winemaker: | Thérese & Michel Riouspeyrous |
Vineyard: | 15 to 20 years, 3 ha |
Soil: | Sandstone |
Aging: | Fermentation and aging in foudre, 600-L demi-muid (40%), and the rest in stainless steel |
Farming: | Biodynamic (certified) |
Alcohol: | 14% |
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About The Producer
Maison Arretxea
About The Region
Southwest
Tucked away beneath Bordeaux and buffeted by the Pyrenees to the south, this expansive region of France, commonly known as the Southwest, is home to a diverse number of viticulture and gastronomic traditions as well as cultures. Though Cahors might be the most well known (and easiest to pronounce) appellation from the Southwest, the importance and influence of French Basque culture cannot be underestimated. Irouléguy, the primary appellation of the Basque region of France produces full-bodied, hearty red wines, produced from Tannat grape (known for its tannic qualities). Dry whites from Irouléguy are also produced from Petit and Gros Manseng. Northeast of Irouléguy is the sweet wine-producing appellation of Jurançon. These moelleux wines made from Petit and Gros Manseng have a storied history in France, from being the first wine region to have a vineyard classification, which dates back to the 154th century, to being preferred wine of royalty dating back to the 16th century as well as the French poet Colette.
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Kermit once said...
Kermit once said...
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211