- red
- 0 in stock
- Organic
- Biodynamic
- Low Sulfur
Haitza means oak in Basque. This is the flagship cuvée of the Riouspeyrous, a gorgeous blend dominated by Tannat, with a touch of Cabernets Franc & Sauvignon which can vary depending on the vintage - over the years, there are less and less. Organically grown on a diversity of soils - sandstones, schists, ophites - with very little clay, it is a great terroir to tame the natural power of Tannat : its acidity and tannins are softened up without losing their personality. Grapes are hand-harvested, destemmed, vinified separately, with a gentle maceration lasting for 3 weeks or so. Fermentations are spontaneous. The wine is then aged for 18 months minimum in foudres and demi-muids, then in bottle. It is sold when ready to drink - they don’t necessarily release them in chronological order. In 2008, a colder vintage, Michel & Thérèse Riouspeyrous were very careful about the bottling of the wine and kept it longer in aging to make sure the tannins were balanced. They also decided to release it later, in order to offer a beautiful bottle ready to drink. It is the case today. If the nose is showing a hint of reduction, a quick decant reveals currant leaves, elderberry, violet, blond tobacco just starting to dry out and cedar. In the palate, time played its part: the tannins are remarkably polished, and the natural freshness of the Tannat & the mountainous terroir of Irouléguy can be felt. There is no asperity whatsoever, and the texture is not without reminding you of a Cabernet Sauvignon heavy Graves, but with more lift. Serve it in Bordeaux glass. This wine calls for a dry-aged strip steak with sautéed girolles and black garlic, or a roasted duck breast with sauce au poivre. 80% or so Tannat, the rest Cabernet Franc and Sauvignon. Pascaline Lepeltier.