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Irouléguy is a tiny appellation in the Basque country. The vines are cut into steep Pyrenean mountains up to 400m abo...Read more...
Food Pairings for Xuri Irouleguy Blanc
Irouléguy is a tiny appellation in the Basque country. The vines are cut into steep Pyrenean mountains up to 400m above sea level, but being protected against the north wind, enjoy more sunshine than those from most French wine regions. We bring you mountain fresh white Irouléguy from the heart of the Basque country for collectors of arcana. These wines, made from Gros and Petit Manseng and Courbu, are electrifying, tense with acidity, displaying a fine citrus character, with wild flowers, gunflint and crystallised lemons, the taste equivalent of letting your tongue roller-skate down a glacier. Both whites see some new oak, but you would never know - although the Xuri has a balsamic edge. In 2006 the ripeness of the Petit Manseng confers some mandarin and even mango flavours and a surprising belt of alcohol. Maybe that glacier has got some inbuilt apri-ski. The Xuri is 55% Gros Manseng, 35% and 10% Petit Courbu from 30hl/ha yields fermented in stainless steel and arriques. The red Mignaberry (the name means 'old vines'), aged twelve months in barrel, is dark, structured and very pure, all morello cherries and spice, with all the wonderful digestibility of wines from this region. The proportion of Tannat (about 80%) is very high for this appellation. Savoury aromatic nose of fern, humus and warm gravel, elegant medium-bodied palate, ripe fruity finish. Similar in style to a really good Graves from Bordeaux. Good with ossau iraty, the local ewe's cheese, admirable with roast pork or pot au feu. The lively fragrant rosé (not listed yet) goes particularly well with charcuterie and piperade. All the wines have been clanking with medals and awards recently.
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