Chateau de Marchesseau - Lalande de Pomerol - 2016 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
“The vineyard belongs to the Rénie family for several generations and is under our responsibility since 1996. Cultivation on the vineyard is done by traditional methods with mechanical work of the soil, sustainable agriculture, hand thinning out of leaves, and bunches.” Domaine du Grand Ormeau
One of the oldest family vineyards in the region of Bordeaux, Domaine du Grand Ormeau has combined experience and passion for more than five generations. Jean Garde inherited the estate from his father and ran it with rigor, determination, and excellence until he died in 1974. He was one of the first winemakers in the region to begin selling retail. His three children took over the work of their father. Today, Frédéric Garde, Jean Paul’s son, is at the head of the vineyard. Over the decades the domain has been in constant development either through the planting of vine stock, the construction of new buildings or the installation of new technology. For generations, each family member and employee has worked consciously to maintain a good balance of traditional and modern methods with one goal in mind: to produce an even better wine.
Today the family vineyard encompasses around 30 hectares of prestigious terroirs in Lalande de Pomerol (Domaine du Grand Ormeau, Château de Marchesseau, Fleur des Ormes), Pomerol (Château La Truffe) and Montagne Saint-Emilion (Vieux Château Goujon).
Their Merlot-dominant wine includes about one-third Cabernet Franc, and its aromatics emphasize blue and black fruits but shy from over-ripeness. A breath of fresh and dried herbs adds lift, while the wine’s corrugated tannins complement spicy, black-bramble fruits. Nicely structured and well-integrated now, this is a quiet wine that behaves well at the table but could also develop in bottle.
Grape Varieties: 69% Merlot, 31% Cabernet Franc
Vineyard Area: 9.05 Hectares
Soil and location: Néac (clayey soil) and Lalande de Pomerol (deep gravels)
Winegrowing: Cultivation on the vineyard is done by traditional methods with mechanical work of the soil, sustainable agriculture, hand thinning out of leaves and bunches.
Wine Making: After destemming and crushing, the grapes are left to macerate in cold temperatures for 3 to 5 days in order to extract a maximum of coloration and aroma. Alcoholic and malolactic fermentations are then carried out in temperature-controlled concrete vats. Vatting time at high temperature will vary between 18-30 days, depending on the harvest.