Arrola Irouléguy rouge, crafted in the heart of the Basque Country within the Sud-Ouest region of France, embodies the unique character of this remote, mountainous appellation. While the specific blend isn’t detailed, typical Irouléguy reds are composed of indigenous grape varieties such as Tannat, Cabernet Franc (known locally as Bordelesa Beltza), and Cabernet Sauvignon. This non-vintage cuvée reflects the rugged yet enchanting terroir: vineyards are planted on steep, south-facing slopes of the Pyrenean foothills, benefiting from a mosaic of schist, sandstone, and clay soils. The challenging topography ensures low yields and concentrated berries, while the Atlantic-influenced climate, tempered by mountain breezes, creates bold, expressive wines with freshness and vitality. Traditional vinification methods, often involving ageing in large wooden barrels, lend structure and allow the wine’s aromatic potential to unfold.
Irouléguy is a historic enclave, where viticulture was revived by monks in the Middle Ages and has continued to evolve, representing the traditions and resilience of the Basque people. With some of France’s highest and most vertiginous vineyards, the region is famed for its singular combination of strength, minerality, and aromatic complexity in its reds.
This wine’s robust profile makes it a superb companion to richly flavoured dishes. For a regional touch, pair it with Basque specialities such as axoa of veal (a spicy minced veal stew), confit de canard, or piperade with Bayonne ham. The tannic structure also suits grilled red meats, hearty cassoulet, and mature cheeses including Ossau-Iraty. Its firm acidity and savoury depth can beautifully accentuate charcuterie boards and rustic poultry dishes.
For optimal enjoyment, decant the wine for an hour to soften the tannins and release its aromatic bouquet. Serve it between 15 and 17°C; this allows you to appreciate the full breadth of its dark fruit, peppery spice, and distinctive earthy undertones.
