The wine-growing region 50 km south of Bayonne, at the foot of the Ibaneta pass (Roncevaux), the Irouléguy vineyard covers the hillsides of Saint-Etienne-de Baïgorry and Saint-Jean-Pied- de-Port, on sunny terraces sheltered from the North wind.

Vine varieties Irouléguy uses Courbus and Mansengs for its white wines, Cabernet and Tannat for its red wines. Tannat is a typically Pyrenean variety rich in tannin. Its leaves turn red in autumn.

A brief history... Vines have grown in the Basque country since ancient times. Yet wine-growing as such only developed in the IIIrd century during the Roman occupation. In the XIIth century, monks from Roncevaux abbey grew orchards and vineyards around the Irouléguy priory. Their wine warmed the heart of pilgrims on the Compostelle road. In the XVIIth century, the proprietor of the castle at Saint-Etienne-de Baïgorry began growing vines on the steep slopes of his land. His example was followed by farmers in the valley. Each Basque inhabitant could drink his own wine. Vines, worked using pick-axes, spread over the slopes from village to village. The XVIIIth century was Irouléguy's finest hour. Barrels were shipped out of Bayonne to Germany, England and the Netherlands. Plant diseases and rural depopulation in the XIXth century marked the decline of the vineyard through to 1953, when a handful of enterprising Basques replanted vines. Irouléguy wine was granted AOC status in 1970. Vineyards currently cover 185 hectares, two thirds of which are on terraces.

The Irouléguy vineyards reach gradients of 60%

		A wine waiter's tips... Imprinted by supple Cabernet and tannins, Iirouléguy's red wine -with its deep red colour- offers a bouquet of ripe fruit with hints of violets and cinnamon. Red Irouléguy wine (serve between 17° and 20°) accompanies roast meat or meat in sauce, game and cheese. White wine (serve between 8 and 10°C) is appreciated with fish, seafood, spice cakes, jam.. Rosé (serve between 9 and 12°C) is ideal for fish and grilled meats.

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