Chateau Gombaude-Guillot

2005 Cadet de Gombaude Pomerol

Red Blend •Pomerol AOC

France: Bordeaux

Offer Expired:Dec 25, 2010 at 11:59 pm
$60.00
Avg. Price

What we say

Operative’s Choice:
Top French Selection

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Mission Codename: Esprit De Corps

Operative: Agent Red

Objective: Provide Agent White with a respite from securing French wines and allow Agent Red the opportunity to procure an exceptional food-friendly French blend for our Francophile Operatives

Mission Status: Accomplished!

Current Winery: Château Gombaude-Guillot

Wine Subject: 2005 Cadet De Gombaude AOC Pomerol

Winemaker: Mme Laval

Backgrounder: Located near Bordeaux, Pomerol is a commune in the Gironde department in Aquitaine, in south-western France. This area, which occupies less than 3 square miles in total, is home to small producers of primarily Merlot and Cabernet Franc. Some Cabernet Sauvignon is also grown here.

Wine Spies Tasting Profile:

Look – Deepest ruby red with color that maintains deep concentration, right out to the edges of the wine. When swirled, the wine has a softly lofty surface that bounces around before it settles. When the wine does settle, skinny, wine-stained tears move swiftly down the glass.

Smell – This wine is shy on opening, but after a few minutes of decanting aromas emerge – and then emerge more. The wine leads with sweet ripe blackberry, cherry, leather, anise and earthy bramble. After some swirling, candied black cherry, dried fall leaves, subtle roast beef and a hint of tomato stem emerge.

Feel – Cool and light on the initial attack, then the wine reveals fine tannins and a softly grippy medium body, with a distinct black pepper-minerality. After a moment in the mouth, the pepper character spreads a sharp but pleasant warmth across the palate.

Taste – Juicy but elegant, lead by earthen black cherry, blackberry, bramble, soft anise, flint and sharp black pepper.

Finish – Very long and flavor filled, leading with dark fruit that tails off to soft earthy notes and the sharp black pepper from the palate.

Conclusion – Our tasting panel was very impressed with this wine. A tad shy at first, this wine really came to life with some time in the decanter. A hearty swirling in the glass could also help to coax this wine to life. When it does emerge, the rewards are great; The aromas and flavors are fantastic, authentic and very pleasing. With perfect balance and acidity, this wine really lends itself to easy pairing. I enjoyed the wine with a grilled Reuben sandwich, which is a pairing that might challenge most wines. It was perfection, and I give this lovingly handmade wine a very solid recommendation.

Mission Report:


WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Château Gombaude-Guillot Cadet de Gombaude Pomerol 2005

WINE EDUCATION:
(Votre formation dans le vin)
J’ai au départ une formation d’ingénieur agronome qui m’a donné des bases scientifiques solides. J’ai suivi en complément un cycle de formation à l’Institut d’oenologie de Bordeaux. Mais j’ai surtout appris “sur le tas”, en vifiant, d’abord avec mon pèr,e puis seule.

I first studied agricultural engineering, which provided me with a solid scientific background. I then completed training at the Bordeaux Institute of Oenology. But most of all I learned “on the job,” while making wine, first with my father and then on my own.

WINE JOB BRIEF:
(Votre position – c’est à dire tous vos rôles)
Je gère l’entreprise dans son ensemble avec le conseil avisé de mon mari. Je suis responsable de la vinification et de la commercialisation alors que lui s’occupe plutôt de la viticulture. Mais bien sûr nous échangeons beaucoup sur tout.

I manage the entire business with my husband’s help. I am responsible for the vinification and marketing side of things while he more or less handles the grape growing. But of course we collaborate on everything.

WINEMAKING PHILOSOPHY:
(Votre philosophie de vinification)

Je vinifie chaque cuve en fonction de ses caractéristiques propres, le plus naturellement possible, en cherchant à exprimer au mieux l’identité de terroir de chacune

I make each wine according to its inherent traits, as naturally as possible, allowing each wine to best express its terroir.

WINEMAKER QUOTE:
(Une citation de vous)
chaque millésime est comme un enfant qu’on élève en s’attachant à l’aider à exprimer au mieux ses qualités propres

Every vintage is like a child that one raises to best express his or her own qualities.

FIRST COMMERCIAL WINE RELEASE:(Date de la première commercialisation de votre vin)

La première commercialisation du Cadet date de mai 1994

The Cadet de Gombaude was first sold in May, 1994.


WINEMAKER INTERVIEW

AGENT RED: Greetings, Mme Laval. We are thrilled to be showing your Cadet de Gombaude Pomerol 2005 today. Thanks so much for taking some time to answer questions for our Operatives today.

Bonjour Mme Laval. Nous sommes ravis de présenter votre Cadet de Gombaude Pomerol 2005 aujourd’hui. Merci d’avoir pris le temps de répondre à nos questions.

WINEMAKER: Je vous remercie vivement de l’intérêt que vous manifestez pour mon travail

Thank you very much for the interest you show in my work.

RED: Was there a specific experience in your life that inspired your love of wine?
Est-ce qu’il y avait une expérience en particulier qui a inspiré votre amour du vin ?

WINEMAKER: Je suis née dans une famille où les jours de fête, les occasions de se retrouver, étaient ponctuées de bons repas où les adultes goûtaient de bons vins et où les enfants bénéficiait d’une pêche au vin (une pêche de vigne coupée en morceau avec une touche de sucre et 2 gouttes de vin vieux (un accord parfait délicieux).

I was born into a family where holiday gatherings were marked by good meals during which the adults drank good wines and the children enjoyed a pêche au vin (a pêche de vigne [an heirloom type of peach that was planted at the end of each row of grapevines as an early indicator of disease] cut into pieces with a touch of sugar and 2 drops of old wine – a delicious combination).

RED: What wine or winemaker has most influenced your winemaking style?
Quel vin ou quel(le) vigneron(ne) a surtout eu de l’influence sur votre style de vinification ?

WINEMAKER: Il m’est arrivé de goûter Pétrus. Et tant de fraîcheur, de légèreté associé à une telle intensité m’a impressionnée.

I have tasted Petrus. Such freshness, such lightness in a wine of such intensity made quite an impression on me.

RED: Who do you make wine for?
Pour qui faîtes-vous le vin ?

WINEMAKER: Pour mes clients, qui apprécient son caractère inimitable

For my customers, who appreciate its unique character.

RED: Please tell me a little bit about the wine we are featuring today.
Veuillez svp nous expliquez le vin que nous présentons aujourd’hui un peu.

WINEMAKER: C’est un vin encore très jeune, plein de fruit . Sa caractéristique c’est son équilibre : on ne sent pas l’alcool, parfaitement équilibré par de très beaux tanins enrobés de fruit. C’est un vin qui développe son ampleur sur la longueur. Il va croissant. Au fur et à mesure de la dégustation, il va s’oxygéner, développer son bouquet et ce sont les éléments de ce bouquet et leur corolaire en bouche qui vont permettre les accords avec les mets (les belles viandes en particulier). Cette complexité s’épanouit tout en finesse : pas de saturation, le vin est très digeste et laisse la bouche fraîche

This is still a young wine, and very fruity. Its notable characteristic is its balance: one doesn’t smell the alcohol, which is perfectly balanced by lovely tannins enveloped in fruit. This is a wine that develops its fullness over time; it rises to greater heights. The wine will oxygenate and develop its bouquet as you’re tasting it, and it is the qualities of that bouquet on the palate which open up possible food pairings (especially high-quality meats). This complexity makes for a wine of great finesse : there is no heaviness in the mouth; rather the wine is light and easy to drink.

RED: What is your favorite pairing with today’s wine?
Quel est votre plat préféré avec ce vin ?

WINEMAKER: Un magret de canard aux cèpes
Duck breast with prorcini mushrooms

RED: In your opinion, what makes the Pomerol region so special?
A votre avis, en quoi est la région Pomerol particulière/exceptionnelle?

WINEMAKER: C’est l’alliance d’un sol chaud (graves siliceuses ou sables) avec un sous-sol frais d’argiles très gonflantes. C’est le climat océanique aux arrières saisons ensoleillées de Bordeaux. C’est le vent du plateau de Pomerol. Ce sont les savoir–faire, nés de la nécessité . Bref c’est le terroir.

It is the combination of a warm soil (siliceous gravel or sand) with a cool clay sub-soil. It’s the oceanic climate of the sunny late seasons of Bordeux. It’s the wind of the Pomerol plateau. It’s the know-how born of necessity. In short it’s the terroir.

RED: What is occupying your time at the winery these days?
Que faîtes-vous actuellement au domaine ?

WINEMAKER: Je vinifie le millésime 2010 !

I’m making the 2010 vintage!

RED: How would you recommend people approach your wines and wine in general?
Comment conseilleriez-vous aux gens d’aborder vos vins et les vins en général ?

WINEMAKER: Prenez votre temps… et un grand verre

Take your time … and a large glass.

RED: Is there anything else you’d like to share with our readers?
Y-a-t-il d’autres choses que vous aimeriez raconter à/partager avec nos lecteurs ?

*WINEMAKER: *J’aimerais être avec vous, car le vin c’est d’abord le plaisir du partage.

I wish I could be there with you because wine is first and foremost about the pleasure of sharing.

RED: Thank you so much for your time. We learned a lot about you – and your wine. Keep up the great work, we are big fans!
Nous vous remercions de votre temps. Nous avons beaucoup appris sur vous et votre vin. Continuez le bon travail que vous faîtes ; nous sommes des fans enthousiastes !

Wine Spies RegionCheck:

Pomerol,in the Gironde department in Aquitaine in south-west France, can be seen in this satellite photo.

What the winery says

About This Wine:

Cadet is the “second wine” of Château Gombaude-Guillot. It is produced from the same terroir, with the same vine-growing methods and the same care and attention, but with younger vines.

Organic Viticulture: We have been practicing organic viticulture since 1992, and our work has been officially certified by ECOCERT since 1998. All our efforts are aimed at maintaining and stimulating the life of our soil. Only an active, living soil can make the essence of the terroir available to the vines.

The Cadet de Gombaude draws its substance from one of the great wine terroirs of the world – the Pomerol plateau.

To offer without artifice, yet in all its richness, the quintessence of a great wine terroir is the true purpose of vine growing and of the organic wine-making which we practise.

About The Winery:

Located a few steps from the Church of the village, Castle Gombaude Guillot is one of these privileged viticultural areas sitting on the shelf of Pomerol. This vintage, which is in the hands of the same family for four generations, presents feature – quite rare in the world of wine, unique in Pomerol – directly administered and made by a woman. The management of Claire Laval is the result of a broad reflection which builds on the concept of terroir and fits into a highly successful approach to organic agriculture.

By his own admission, Claire Laval do to supplement to viticulture. Agronomist training, his passion for the animal world the leads as a first step in Franche-Comté where she became trainer to beef farmers. The course of things bend in 1982, when fatigued, father of Claire, offers to its sequel Gombaude Guillot. “I had no training in the field of vine and wine, but I had general notions and I was familiar from the notion of terroir, often reserved for viticulture but that can perfectly be extended to other productions (cheese, for example).”It was in 1983, Claire crosses the pitch and takes over the management of the family estate.

Technical Analysis:

Surface: 7 ha

Soil: Glacial graves on clays

Grape varieties: 85% Merlot, 15% Cabernet Franc

Age of vines: 15-20 years

Average yield: between 32 and 47 h/HA

Density/ha: 6500 feet/ha

Size: Bordeaux size 6-8 eyes per plant

Harvest: Manual: harvest according to recognized actual maturity schedule

Vinification: tanks in concrete and stainless steel thermorégulées. Natural wine (indigenous yeast, enzymes step.) Exceptional chaptalization suffers minimum) and adapted to the characteristics of each tank (rhythm of the disassembly, oxygenation, time and temperature of macération…)

Aging: French oak barrels. The wine has to dominate the oak: no new oak, only second or third-fill barrels are used. In each case, we insist on the best fine-grained oak.

Annual production: 6,500 bottles

Filtration: No filtration

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