POM'N'ROLL 2019 (Château Gombaude-Guillot)

DESCRIPTION

POM'N'ROLL is produced by Olivier TECHER, the Dominique TECHER son, owner of the Château Gombaude-Guillot. Olivier is a creative winemaker who seeks to rejuvenate and modernize the Pomerol wines : bet is won.

To create POM'N'ROLL, Olivier does not hesitate to compose his work by playing a host of instruments : the grape varieties on the left, the terroirs on the right, and the wine-making containers in the middle, in other words, POM'N'ROLL is the result of a skilful blend of 3 grape varieties, 2 terroirs, and 2 wine-making containers :

• Grape varieties : Merlot (60%), Cabernet franc (40%)
• Terroirs : Le Plantey (Merlot & Cabernet Franc) / Château Gombaude-Guillot (Malbec)
• Vinification : 60% of the ageing carried out in amphora.

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.

The vines of Malbec come from a plot located higher up, on the historic plateau of Pomerol, next to the Château Gombaude-Guillot. The soil is of fluvial formation, it dates from the Lower Pleistocene, a Quaternary period between -1.8 and -0.78 million years, when a major event modified the local landscape : the Garonne fault split the limestone basin in two, the basin western part collapsed and the river settled there, burying the limestone base under important sediments. Sand, gravel and pebbles, about one meter thick, rest on a crasse de fer layer and a thick subsoil of green clay.

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 ageing phase follows and lasts between 12 and 15 months : 60% of the must has been aged in stoneware amphora (TAVA brand) and the remaining 40% in tanks. The choice of the material for the amphora has not be made by chance : the stoneware being less porous than the terra cotta, it makes it possible to reduce the oxygen supply during the ageing.

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).
The bottle is also sealed with a DIAM10® cork stopper which guarantees the absence of TCA contamination of the wine (or cork taste)