- white
- 0 in stock
- Organic
- Biodynamic
- Low Sulfur
Hegoxuri, the “White from the South”, is without a doubt one the greatest white wines of the Southwest. Made since 1997, the blend and the site evolved over the year as the Riouspeyrous continued their exploration of their terroirs, creating in 2009 single cuvées highlighting their soils: the light and poor iron-rich sandstone “grès”, the powerful and structure schists, and the volcanic dense “ophite” mix with clay. Per the appellation decree, Irouléguy must be a blend of at least 2 grapes so the domaine is growing Gros Manseng (a bit more than 1 ha), then Petit Manseng and a little bit of Petit Courbu. In 2017, Hegoxuri is composed of Gros Manseng, Petit Manseng and Petit Courbu from the two main terroirs of the vineyards, the grès and the sandstone. All grapes are harvested by terroirs and ripeness, Petit Courbu first, destemmed and Petit Manseng sees a light maceration. They are looking to have quick spontaneous alcoholic fermentation. All the different pickings are vinified and aged separately in Stockinger foudres and a mix of aged demi-muids, to be blended by cuvée once fermentation is over, usually in January-February. Malo-lactic does not occur, by choice and because of the pH. The wines are usually bottled in September with a very light filtration. Sulfite is carefully used when fermentation is done, and is never over 60 ppm. The vintage was a balanced one, with a good growing season but rain in September that led to a slightly earlier harvest than usual. With a great nose of elderflower, grapefruit zest and sage, the palate has even more aromatic complexity with subtle tones of white peach, kaffir lime, fleur de sel, and just a touch of very well balanced blond tobacco. There is a great tannins grain texture too! Not as high in alcohol as usual yet unmistakably Manseng with its density and texture, the wine is really approachable today yet with a 10 year aging potential (think about the evolution of some dry riesling on schist!). Decant it and serve it in a Burgundy glass, and pair it with a wild salmon gravlax (from the Adour river nearby is a must), pan-sautéed sweetbreads or aged sheep milk cheese. 60% Gros Manseng, 30% Petit Manseng, 10% Petit Courbu. Pascaline Lepeltier.