The Pays Basque (Basque Country), nestled in the Pyrenees mountains close to the Spanish border, boasts a unique language and distinct culture. Within this vibrant region lies the Irouleguy wine area, stretching over 10 kilometers in a sheltered valley characterized by a rainy and humid microclimate that is ideal for viticulture. The Irouleguy region experiences a blend of oceanic and continental climates, resulting in mild temperatures and abundant rainfall. The protective Pyrenees peaks shield the vineyards from harsh oceanic and northern winds, while warm downslope foehn winds in October accelerate grape ripening.
The area’s soils, predominantly composed of sandstone and marl, impart a distinctive minerality to the wines. The steep slopes and high elevation of the vineyards necessitate that most viticultural tasks be performed manually, earning the region its nickname of ‘heroic appellation’ due to the labor-intensive nature of its vineyard practices.
Since 2001, Domaine Bordatto, a six-hectare estate within this region, is managed by Pascale and Bixintxo Aphaule. The estate includes 3.5 hectares of apple orchards and 2.5 hectares of vines, cultivated organically and biodynamically, enhancing both the sustainability and disease resistance of the fruit.
Domaine Bordatto is renowned for two distinct wines. The first, called Lurumea, is an Irouleguy wine made from the Tannat grape, cultivated on a single hectare of ancient vines planted on an extremely steep slope with shallow soil over dolomite bedrock. The vineyard’s low yield of 20hL/hectare ensures concentrated flavors. The grapes, partially de-stemmed and partially left in whole clusters, undergo a lengthy pre-fermentation maceration of 20-30 days to enhance tannin extraction, followed by fermentation with indigenous yeasts and aging in two-year-old barrels for 12 months.
The other wine, an IGP Pyrénées-Atlantique du Comté Tolosan, derives from a blend of Cabernet Franc and Marselan grapes, grown on 1.5 hectares of slate (80%) and sandstone (20%) soils. These young vines are cultivated to produce 35 hectoliters per hectare. The fully destemmed grapes macerate for three weeks and ferment spontaneously over indigenous yeasts, followed by four months of aging in used wooden barrels. There is no sulfur added at bottling.
