Ormiale, James 2018

Regular price $53.00 $53.00 Sale

Merlot, Cabernet Sauvignon

Organic, Biodynamic

Bordeaux, France

From the importer-

Founded in 2007, Ormiale is situated in the north of the Entre-deux-Mers region, 15 Kilometers south of St. Emilion and 8km from Castillon la Bataille.

Our main wine “Ormiale” is vinified and bottled on the property as an appellation Bordeaux contrôlée – Grand Vin de Bordeaux.
The parcels of Demeter certified bio-dynamically grown vines occupy 2 hectares on the Côtes de Castillon and Côtes de Francs, and consist of
Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The chai is located near the village of Mérignas in Entre-deux-Mers.

The harvests are hand picked and completely hand de-stemmed since 2010; then manually loaded into a conical, french-oak vat and stainless steel vats.
The vat loaded fruit is left to ferment un-sulphited and the fermentation is assisted with natural yeasts.
Vinification takes 4-5 weeks depending on the vintage.

Our yield is typically around 20-25 hectolitres/hectare. In comparison, the maximum authorised yield for Bordeaux Supérieur in 2009 was 59 hl./ha.

The maturation of our wines takes place in oak barrels of 225, 500 & 600 litres and in stainless steel vats for a duration of +/- 18 months. The wine is racked 2 or 3 times during this stage.We don’t filter our wines or add albumen and rarely use sulphites, except occasionally when necessary, before bottling.

All the analysis results of our wine are available on demand and published on the website www.vinsnaturels.fr
The stoppers are of Portuguese cork, without any chemical treatment and flame stencilled.

Vintages are available for sale between 12 and 18 months after bottling, more than 3 years after their harvest.
We also produce a naturally effervescent red, James, since 2015, which ends it’s fermentation in bottles without any added sulphites and with more than 12 months on the lees.

Grapes are hand-harvested and destemmed. The wine is fermented for 4-5 weeks and then transferred to bottles to finish fermentation as a pet-nat. The wine rests in limestone caves for 12-14 months before being disgorged and re-capped. Zero sulfur added.