Arretxea

History of Domaine Arretxea

The story of Domaine Arretxea is a wonderful family adventure. In 1989, Thérèse and Michel Riouspeyrous — at the time a social worker and a teacher — decided to return to the family farm in the heart of the mountains, unwilling to leave it abandoned, and to dedicate themselves to the vine. They took over the exploitation of Michel's grandfather in the village of Irouléguy, where vines were first planted in the 12th century by the monks of the Abbey of Roncevaux to supply wine to pilgrims on the road to Santiago de Compostela. Michel had taken his first steps in winemaking a few years earlier alongside Peio Espil, today at the helm of the neighbouring estate Ilarria.

At the outset, a colossal task of terracing and high-density replanting awaited the couple, on slopes nestled between 200 and 400 metres in altitude, with gradients of up to 40%. The first vintage was born in 1993, followed by the first white, Hegoxuri, in 1997. Drawing on the work of geopedologist Yves Hérody, the Riouspeyrous family deciphered the complex geology of Irouléguy and gradually elevated the estate to the pinnacle of the region. Today, their two sons, Iban and Téo, who have vinified at the finest estates, have joined the venture and are writing the next chapter of a domaine that has become the driving force of Basque wines.

Terroirs and Vines of Domaine Arretxea

The Arretxea vineyard stretches across narrow terraces and steep hillsides at the foot of Mount Jara, bathed by the dual influence of the Atlantic and the mountains. The soils, poor and well-drained, are divided principally between schist and red sandstone, to which is added a bedrock of ophite — a volcanic earth lending a smoky, spiced mineral signature. This geological mosaic, studied corner by corner, is the key to the identity and complexity of the estate's wines.

The vineyard is managed with rigorous organic and biodynamic principles — a genuine challenge under the humid climate of the Basque Country. In winter, a flock of sheep tends the vines and provides natural fertilisation. Harvesting is done by hand, with sorting both in the vineyard and in the cellar. This pursuit of harmony with nature, and a deep understanding of the interactions between the soil, the vine, and its environment, has led the family to progressively isolate micro-cuvées from individual plots, each expressing a precise terroir.

Winemaking at Domaine Arretxea

In the cellar, the estate favours a natural winemaking approach that respects the raw material. The grapes are destemmed, then the reds ferment with indigenous yeasts and macerate for approximately three weeks to gently extract the structure of the Tannat. Ageing is tailored to each cuvée: in concrete tanks to preserve the purity of the fruit, in oak barrels and demi-muids for wines intended for cellaring, and also in foudres and 600-litre barrels for the whites.

The new generation has also introduced ageing in dolias — terracotta jars from the Goicoechea pottery — for fascinating experimentation. This nuanced approach yields red wines of a thoroughbred complexity, whites that are unique in their fresh balance, their structure, and their dynamism, and an indulgent rosé. All of them faithfully reflect the harsh climate of Irouléguy and the rarity of these mountain terroirs.

The Cuvées of Domaine Arretxea

Irouléguy Blanc Hegoxuri: the estate's flagship white cuvée, whose name means "the white of the south." A blend of Gros Manseng, Petit Manseng, and Petit Courbu, sourced from sandstone and schist terroirs, it is vinified and aged for around ten months in 600-litre foudres and barrels. It captivates with its floral and smoky bouquet, juicy fruits (citrus, mango, peach), and a beautiful, refined complexity capable of ageing gracefully for years.

Irouléguy Blanc Schistes: a single-vineyard cuvée from the schist terroir, dominated by Petit Manseng. Expressive and concentrated, it is fleshy and laden with yellow fruits (pear, peach, mango, pineapple), with a tapered power and a spiced minerality that is the signature of its soil. An absolute rarity.

Irouléguy Blanc Grès: the counterpart to the previous, this single-vineyard wine born on sandstone soils showcases Petit Manseng complemented by Gros Manseng. Vertical and taut, with a lean flesh and saline finish, it offers a chiselled, mineral reading of the terroir.

Irouléguy Blanc Pantxuri (Ophite): a singular cuvée from a volcanic ophite terroir, blending Gros and Petit Manseng. Rare and near-impossible to find, it expresses a mineral signature that is at once smoky and spiced — entirely typical of this uncommon soil.

Irouléguy Rosé: crafted with Tannat as the dominant variety, complemented by the two Cabernets, this gastronomic rosé stands out for its structure, freshness, and directness — far removed from light and anonymous rosés.

Irouléguy Rouge Tradition: the estate's emblematic red cuvée, a blend of Tannat, Cabernet Franc, and Cabernet Sauvignon, macerated for three weeks then aged for around ten months in concrete tanks. The indulgent nose combines red fruits (strawberry, cherry, blackcurrant), pepper, and liquorice, while the palate delivers freshness, suppleness, and a fluid, flavoursome texture. A wine to enjoy now or to cellar for 8 to 10 years.

Irouléguy Rouge Haitza: a prestige cuvée from old vines planted on red sandstone, with Tannat strongly dominant and complemented by Cabernet Sauvignon. Vinified in concrete tanks then aged for 18 months in oak barrels, it unfolds aromas of morello cherry, blackcurrant, liquorice, and caramel, over a palate that is initially sappy before developing a restrained roundness. A Fine Wine for cellaring.

Irouléguy Rouge Burdin Harria: a single-vineyard cuvée blending Tannat and the two Cabernets in balanced proportions. Its name evokes iron stone, and it conveys the ferruginous minerality of its terroir in a deep, dense, and structured red.

Irouléguy Rouge Dolia: an exceptional cuvée aged in terracotta jars (dolias), with Tannat as the dominant variety. This singular ageing method preserves the fruit and purity while lending a silky texture, resulting in a wine of distinctly original character.

Vin de France Punpa: an ode by the Riouspeyrous sons to the solidarity of their vineyard, this red marks the rebirth and momentum of the estate's new generation. With indulgent notes of blackcurrant and eucalyptus, it is a free-spirited, fresh, and thirst-quenching wine.