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Pomerol: Château Gombaude-Guillot 2012

This 8 hectare estate in the heart of Pomerol (next to Trotanoy) was one of the first to convert to organic (from the 2000 vintage) and consistently produces classic, Merlot-dominated wines of grace and elegance at reasonable prices.

Bottle
£48.00
Bottle (Case)
£576.00
Tasting Notes

A nose of pure red fruit balances supple tannins and bags of concentrated bright, juicy fruit punch. Good acidity gives freshness and makes this Merlot-Cabernet Franc blend approachable relatively young.

About this wine
Style Red Wine, Sec, Full-bodied, Non Sparkling
Wine Region Bordeaux
Grape Variety (Cépage) Cabernet Franc, Merlot
Food & Wine Matching Duck, Lamb, Pheasant and Game
Organic Organic
Vintage 2012
Cellarage Will cellar well for 3-10 years after vintage.
Vinification Vinified in temperature-controlled stainless steel and concrete tanks using natural yeasts, with minimal added sulphur. Regular pumping over and racking. Matured in Allier oak barriques, 50% new. Bottled unfiltered.
Alcohol By Volume (%) 13.5
Producer

Château Gombaude-Guillot

The Right Bank appellation of Pomerol is relatively small (800 hectares) and has no formal classification system, yet it includes some of the most coveted clarets in the world - Le Pin, Petrus, Vieux Château Certan, L'Evangeline, Clos l'Eglise, Trotanoy. With soils of gravel, sand and clay scattered across the plateau, it is perfectly suited to growing Merlot, which displays an elegance and character that is rarely found elsewhere.

Château Gombaude-Guillot is a pioneering 6th generation family-owned organic (since 2000) estate in the heart of Pomerol. Undergoing biodynamic certification, its 8 hectares of gravel on a clay base produce 3 organic wines, this being their principal cuvée which is hand-picked and sorted from the fruit of 40+ year-old vines.

Pomerol-native Claire Laval and son Olivier Techer have followed organic principles since 1992 and are undergoing biodynamic conversion. A former chef, Olivier is the 6th generation of the family to make wine in Pomerol in the former village café. Joined by his wife Marine and step-brother Sylvain, who look after the sales and admin sides of the business respectively, this estate is one of the few Pomerol estates that allows pre-booked visits and where hens range free amongst the vines. Olivier's classical training as a chef has led him to introduce trials of amphorae and Austrian oak barrels alongside those from France for maturing their wines.

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