Style
Type
Still
Winemaker
Jean Brana
Appellation
Irouleguy
Varieties
Cabernet Franc, Tannat
Viticulture
The estate is HVE (Haut Valeur Environnementale) certified: a French three-tiered system that focuses on increasing biodiversity, decreasing use and impact of pesticides and fungicides, managing fertilizer use and improving water management.
Farming
Certified Sustainable
Terroir
The soil is composed of Triassic micaceous sandstone.
Vineyard
The appellation of Irouleguy stretches along steep hillsides in the Pyrenees within the French Pays Basque. The 605 acres/245 hectares are planted almost exclusively to red grapes. The vineyards which range in altitude between 200 and 450 meters can have inclines up to 70% and are often planted along narrowly cut terraces that require an enormous amount of hand labor. The characteristic soil of Irouleguy is a red sandstone that is rich in iron. This is complemented by a richer mix of clay/limestone and some outcrops of limestone. The vineyards face south and are protected by the surrounding mountain peaks from the wet weather coming off the Atlantic. The cool and wet springs are balanced by an “Indian summer” that allows the full ripening of the grapes into October.
Vinification
Fermentation takes place in stainless steel with a maceration of around seventeen days. The wine is aged 70% in barrels of 3/4/5 years and 30% in cement tanks. Every three months the wine is racked and assembled and then redivided among the barrels and tanks. After a year, a final assemblage is made which then continues to mature in barrel and tank until bottling in June, eighteen months after harvest.
Aging
Aging in wine barrels for 12 months.
Features
Bottle, Cork
Available Sizes (L)
0.750
Distribution Area
New Jersey and New York
Tasting Note
The Irouleguy Rouge “Ohitza” cuvée is typically made from 50% Tannat and 50% Cabernet Franc. The parcels are from sandstone soils at mid-elevation. Fermentation takes place in stainless steel with a maceration of around seventeen days. The wine is aged 70% in barrels of 3/4/5 years and 30% in cement tanks. Every three months the wine is racked and assembled and then redivided among the barrels and tanks. After a year, a final assemblage is made which then continues to mature in barrel and tank until bottling in June, eighteen months after harvest. Ohitza is the basque word for tradition. Deep garnet in color, with aromas of blackberries and hints of spices on the nose. Beautiful palate, lots of freshness, good tannic presence, a well balanced wine. To consume with cold cuts and grilled meats.
2 Commerce Dr. Suite 3 Moorestown, NJ 08057
Office 800.245.0184
Fax 856.985.5848
