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2022 Irouléguy Blanc “Hegoxuri”
Maison Arretxea
Ever stay up at night wondering what a Petit Courbu blended with Gros and Petit Manseng tastes like? Me neither! It’s wild honey on the nose with hints of smoke, with ripe fruit and a touch of salt on the palate, full bodied yet fully refreshing all at once. Now you know!
—Chris Santini
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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Kermit once said...

Kermit once said...
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236