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Irouléguy: Domaine Ilarria 'Cuvée Bixintxo' Rouge 2019

Named after the Saint of Irouléguy, Bixinto (pronounced 'Bich-int-cho') means Vincent in Basque. This 'vin de garde' is only produced in tiny quantities in the best years and the blend reflects the best of such vintages. The 2019 is made up of 15% Tannat, 65 % Cabernet Franc and 20% Cabernet Sauvignon. With black cherry and damson aromas, lots of cinnamon and nutmeg spice, it is an indulgent wine that hits its stride after at least 5 years in bottle.

Bottle
£29.75
Bottle (Case)
£357.00
Tasting Notes

Peio Espil's rare bottling of ‘Bixinto’ is made only when harvests allow and follows the vagaries of the vintage. It’s a true wine for long-cellaring, hitting its straps after 5 years bottle age after vintage, and will keep for 10 to 15+ years. Benefits from decanting for a couple of hours before drinking.

Peio suggests serving it at room temperature with duck or Bayonne ham by preference, though all manner of grilled meats would work well.

About this wine
Style Red Wine, Sec, Full-bodied, Non Sparkling
Wine Region Midi, Irouléguy
Grape Variety (Cépage) Cabernet Franc, Cabernet Sauvignon, Tannat
Food & Wine Matching Beef, Charcuterie, Lamb
Viticulture Organic
Vintage 2019
Cellarage This wine should cellar well for 10+ years from vintage.
Vinification Grown on limestone soils, it’s matured for at least 16 months before release with time both in tank and barrique to gently micro-oxygenate the wine via the wood. This acts to soften the tannins and bring out the fruit. Bottled Spring 2021.
Alcohol By Volume (%) 13.5
Producer

Domaine Ilarria (Peio Espil)

The tiny appellation of Irouléguy centres on the village of the same name in the Basque country near the Spanish border. The Espil family has owned Domaine Ilarria for centuries and the Basque language is still spoken in the family home. One of only 7 independent winemakers here (and the longest-serving), Peio presides over 30 hectares that are farmed organically following natural principles espoused by Japanese microbiologist Masonobu Fukuaka. Only 10 hectares are under vine and farmed organically with 3ha planted with white varieties Petit Manseng and Petit Corbu. The remaining 7ha consists principally of Tannat which yields tannic and long-lived wines so Cabernet Sauvignon and Cabernet Franc are deployed to soften its harder edges for red and rosé.

His characterful Irouléguy blanc is made from a blend of Petit Corbu and Petit Manseng that are left on their fine lees over winter prior to a spring bottling. The finished wine has appealing herb and wildflower scents and a ripe orchard fruit palate with a persistent dry finish. It makes a fine foil for the local cuisine that is rich in olive oil, garlic and spicy piment peppers. Peio's Irouléguy rouge is usually blended from around Cabernet Franc, Cabernet Sauvignon and Tannat in descending proportions. With a bouquet of dark cherries and bay plus a palate of forest fruit supported by earthy tannins, it comes into its own with 2 to 3 years bottle age and will cellar well for a decade. He also makes a similar red with no added sulphur and his 'Cuvée Bixinto' only in the best vintages. The latter is a true 'vin de garde' that will cellar for 20 years and hits its stride after around a decade in bottle. His Domaine rosé has a similar cépage to the reds and is designed particularly to drink with food, especially charcuterie, fish and poultry.

 

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