1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Irouléguy Blanc “Hegoxuri”
60% Gros Manseng, 35% Petit Manseng, 5% Petit Courbu 15 to 20 years Sandstone 3 ha
Irouléguy Rosé
60% Tannat, 40% Cabernet Franc 7 to 15 years Sandstone, Limestone 1.2 ha
Irouléguy Rouge
66% Tannat, 17 % Cabernet Franc, 17% Cabernet Sauvignon 7 to 15 years Sandstone 5 ha
Irouléguy Rouge "Haitza"
70% Tannat, 30% Cabernet Sauvignon 20 years Sandstone 2 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• All grapes are harvested by hand

• Grapes are sorted in the vineyard and in the winery

• After de-stemming, grapes are transferred by gravity to cuve

• Each parcel is vinified separately

• All fermentation is natural


White Wine:

• 65% of grapes are directly pressed, 35% are macerated for 18 hours

• Fermentation and aging in foudre, 600-L demi-muid (40%), and the rest in stainless steel

• Wine is aged for 10 months on the lees


Rosé:

• Direct press of Cabernet Franc, 12 hour maceration of Tannat

• Wine is aged on the lees


Red Wines:

• Maceration lasts 3 to 4 weeks with daily punch-downs

• Irouléguy is aged for 10 months on the lees in cement

• “Haitza” is aged for 16 months on the lees in foudre and 400 to 600-L demi-muid

• Red wines are bottled unfined and unfiltered

General Information

Country
France
Region
Southwest
Appellation(s)
Irouléguy
Producer
Thérese & Michel Riouspeyrous
Founded
1993
Annual Production
3,300 cases
Farming
Organic, Biodynamic

Gallery