Domaine Ilarria’s “Cuvée Bixintxo” 2016 from the Irouléguy appellation, nestled in the heart of the Pyrénées foothills in France’s South-West, is a wine deeply rooted in tradition and terroir. This organic red, produced with great care, reflects the character and vitality of its unique region. While the precise blend is not specified, reds from Irouléguy are typically crafted from local grape varieties such as Tannat, Cabernet Franc, and often Cabernet Sauvignon, resulting in wines of structure, freshness, and aromatic complexity. The 2016 vintage benefited from favourable climatic conditions, lending this cuvée a harmonious balance between ripeness and tannic framework. The vinification at Domaine Ilarria, especially for their Cuvée Bixintxo, tends towards minimal intervention, allowing the purity and energy of the fruit and soil to shine through.
The Irouléguy appellation is one of the smallest and most picturesque in France, produced across steep terraced vineyards that benefit from Atlantic influences and the warm, dry Foehn winds from Spain. The clay-limestone soils, combined with the dramatic Pyrenean slopes, produce wines with lively acidity and remarkable depth. This area, deeply linked to Basque culture, has a long winemaking history, marked by resilience and respect for the land—both of which are reflected in the Domaine’s organic practices.
Pairing possibilities for the Cuvée Bixintxo 2016 play to its robust and lively character. It is particularly well-suited to regional specialities such as Basque lamb stew (axoa), grilled duck breast, or sheep’s milk cheeses from the Pyrénées. Hearty, rustic fare—cassoulet or traditional piperade—will also highlight the wine’s structure while complementing its fruit and herbal notes.
For the best experience, decant the wine for around an hour to allow the aromas to unfurl, and serve at 16-18°C. This temperature will bring out the full spectrum of flavours, from dark berry fruit to the subtle earthy and spicy notes typical of the region’s reds.
