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2022 Irouléguy Blanc “Hegoxuri”
Maison Arretxea
Arretxea’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: | 2022 |
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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Where the newsletter started

Where the newsletter started
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch