Description
This Hegoxuri cuvée from the Arretxea estate makes an immediate impression with its nose, which offers an explosion of both fruity and floral aromas. Depending on the vintage, notes of lime blossom, jasmine, lemongrass leaves, fresh ginger and green pepper mingle with hints of citrus and exotic fruits. Supported by lovely body, the palate is lively, slightly chalky, beautifully tart and decidedly spicy. One of the finest wines of the south-west, built to stand the test of time!
In the vineyard, in the cellar
The three grape varieties of the Irouleguy appellation are blended in this Hegoxuri cuvée from the Arretxea estate:
- Gros Manseng (55%) brings freshness and liveliness, with its aromatic profile evoking citrus fruits
- Petit Manseng (25%) provides body and aromatic richness, with that distinctive exotic touch
- Petit Courbu (20%) imbues the wine with infinite mineral and spicy nuances.
The vines are planted across various micro-plots with diverse soils, ranging from iron-rich sandstone and schist to other igneous rocks such as ophitic rock. South-facing slopes predominate here. The terrain provides protection from northerly and oceanic winds. Meanwhile, the Foehn effect of the southerly winds cleanses and warms the atmosphere in late autumn. This allows the grapes to reach perfect ripeness and display impeccable balance. Then comes the time for the harvest and the extremely meticulous sorting, first in the vineyard and then upon arrival at the winery.
A blend of two terroirs, schist and sandstone. After pressing and blending the three grape varieties, fermentation and ageing take place in 600-litre barrels and 1,200-litre casks for 10 months.
What to eat with a white Irouleguy Hegoxuri from the Arretxea estate?
- Smoked "banka" trout
- seafood platter
- stuffed squid or mussels
- fillet of sole or brill served with a citrus emulsion
- Lobster, prawns and king prawns
- Scallop risotto
- hake
- sea bream
- fish in sauce
- snails
- lobsters.
The experts’ verdict
