The smooth tannins complement the spicy and black-bramble fruits.

Tasting notes:

Their Merlot-dominant wine includes about one-third Cabernet Franc, and its aromatics emphasise 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.

Domain:

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 rigour, 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).

Vineyard:

15 Hectares of 40 years old vines.

Soil and location: Néac (clay soil) and Lalande de Pomerol (deep gravels)

Grape variety:  80% Merlot, 10% Cabernet Franc, 10% Cabernet-Sauvignon.

Vinification:

Cultivation on the vineyard is done by traditional methods with mechanical work of the soil, sustainable agriculture, hand thinning out of leaves and bunches.

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.

100% Glera from Veneto region in Italy.

Food pairing:  Risottos, soups and white meats. 

                         Best drunk with fish, especially with molluscs, seafood, and shellfish and with vegetables (chicory and mushrooms).

Serving temperature: 6-8°C 

Tasting notes: 

A straw yellow colour, winy/light fragrance and considerably fruity reminiscent of wisteria and acacia flowers.

Its modest alcohol content gives it a pleasantly delicate and harmonious flavour.

Winemaking:

The grapes are fermented off skins, harvested by hand and processed with a soft pressing.

The wine is obtained by a first fermentation in stainless steel tanks at a controller temperature.

The sparkling wine is produced following the Italian method in pressure tanks (Charmat method), which lasts about 60 days.

It is then cold filtered and cold bottled.

Bronze Medal Asia Decanter 2017 & 2018

PEAK G Top 100 Wines 2016 Award

Reasoned Agriculture

Organic Approach

Suitable for Vegetarian & Vegan

Full-bodied with intense and fruity tannins.

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age.
55% Merlot for its delicate and subtle richness & 45% Cabernet Franc for its explosive fruit and the necessary tannic bone structure.

Food pairing:  Red meat, duck, lamb, lasagna, cheese.

                         Mushrooms, ratatouille, aubergine, lentil, miso, quinoa, beans, roasted pepper.

                         Sweet potato, butternut squash, veggie burger…

Serving temperature: 18°C