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.
The perfect "house red". Made from purchased as well as Estate fruit, this is a great intro to the Mourchon style. Sunshine in a glass -close your eyes and you can smell the lavendar and lamb roasting over old vine cuttings! 60% Grenache and 40% Syrah
It's not often that the prestigious Penin Guide, Spain's most highly regarded wine review compendium, gives 88 points to such an inexpensive wine, but Chaval is an extraordinary Bobal, Valencia's perfect summer red. Initial fermentation is long and slow ...
We’re in the south, so pronounce that final "s." Vignals is the tier above Bastide and like Bastide, this is raised entirely in tank. Deliciously medium-weight, fresh, spicy, long, and infused with garrigue. Yearly production averages 3,500 cases. You should buy some.