Gombaude-Guillot Pom’N’Roll (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2019
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Country
France
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Region
Bordeaux
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Sub-Region
Pomerol
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Grape
Cabernet FrancMalbecMerlot
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Farming Method
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
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ABV
14.5%
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Food Pairing
Cheddar CheeseBeefBurgers
In the heart of the Pomerol plateau, on the Right Bank of Bordeaux, the vineyards of Château Gombaude-Guillot have been a family property for so long that the current generation doesn’t even know when they were first acquired. The Bélevier family was already well established as vignerons in Pomerol and Néac when this property was passed down to Marie Bélevier as a dowry in 1868. Today, Claire Laval, Marie’s great-granddaughter, runs the estate with her son Olivier Techer. Though the estate is already certified organic, Claire is now pursuing the more stringent requirements of biodynamics. The wines of Gombaude-Guillot are classic reflections of Pomerol: rich and supple, with a deep gravel mineral structure.
Tasting Notes
This youthful and readily drinkable Pomerol from concentrated old-vine Merlot, Malbec, and peppery Cabernet Franc will generously stain your teeth, your glass or a white linen tablecloth. Though no need for that, this wine isn’t that fussy or formal, so you can do without the linen! You’ll love its velvety tannins and supple structure as much as your favourite pair of well worn jeans.
Method
A blend of organic biodynamic old-vine Merlot, Malbec, and Cabernet Franc. The wine is raised in amphorae and air-tight, stainless-steel vats to capture the grape’s natural freshness and bottled unfiltered.
Our Thoughts
A surprisingly modern, user-friendly take on an otherwise intimidating wine region, one look at the label is enough to know that this isn’t grandpappy’s Pomerol. Deep, dark and brooding, but simultaneously soft and subtle. It’s got a lot to offer if you’ve got the patience to explore what it’s all about. I’m really enjoying the savory, black-pepper note coming through here and can’t wait to try this with a heavily-seasoned steak.
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