CHÂTEAU GOMBAUDE-GUILLOT 2012

DESCRIPTION

CHÂTEAU DE GOMBAUDE-GUILLOT is the Estate first wine. It is produced with the best grapes of the oldest vines.

TERROIR

The Pomerol terroir is based on a relatively recent soil that had been shaped during the Pleistocene (a Quaternary Period between -1.8 million and -0.78 million years) when major tectonic movements with strong climatic variations happened.

The Merlot and Cabernet Franc vines are located in the locality of Le Plantey, on a soil consisting of a first thick layer of sandy-clay and gravelly colluvium from the Quaternary period.
Immediately below, there is a layer of deposits cemented by iron oxides known locally as crasse de fer, which is one of the main characteristics of the Pomerol terroir. Below this iron layer, we reach an older subsoil dating from the Lower Oligocene (-33 to -28 million) and consisting of a mixture of feldspathic sands, gravels, pebbles and green clays.

WINEGROWING & WINEMAKING

The estate works according to the principles of Organic Agriculture since 1997 (ECOCERT certification) and biodynamic culture since 2006 (Biodyvin certification).

The grapes are harvested manually, plot by plot, and the harvest dates are fixed according to the berries ripeness degree.
The grapes are sorted for the first time on the vine, then destemmed before beeing sorted once more, grain by grain, on the table. The alcoholic fermentation takes place in thermo-regulated concrete vats, with native yeasts, and lasts about three weeks.
The must is then matured for 18 to 20 months in oak barrels, some of them are new. The percentage of new barrels varies according to each vintage.

Before bottling, the must is fined with organic egg white, filtered, and sulphits are slightly added (SO2 rate at the bottling phase less than 40mg/l).