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Chateau Les Ormes de Pez

Saint-Estèphe JM Cazes 2016

Bordeaux Collection by Philglas & Swiggot

  • Size: 750ml
  • Vintage: 2016
  • ABV: 14%
  • Origin: St Estephe / Bordeaux / France
  • Grapes: Cabernet Sauvignon / Merlot / Cabernet Franc 

Description

Château Les Ormes de Pez is one of St-Estèphe`s leading Cru Bourgeois properties dating back to the 18th century. Located on the edge of the hamlet of Pez, west of Saint-Estèphe, the estate owes its name to a magnificent group of elm trees which have since disappeared. Alongside Château Lynch-Bages, Château Ormes de Pez is the second estate acquired by Jean-Charles Cazes in 1939. 

Special attention is paid to vineyard management practices, particularly with regards to winemaking and ageing techniques, in order to produce wines to the highest standards. There are 32 hectares of vineyards, which lie on soils rich in gravel on a subsoil of sand and clay. They are planted with 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc. The grapes are hand-harvested and then fermented in temperature-controlled, stainless steel vats. The wine is then matured in a combination of one and two-year-old barrels from Lynch-Bages. In the last decade, the wines have become richer and more fruit-driven - selection at harvest has become more rigorous and the proportion of Cabernet Sauvignon in the final blend has been increased. The wines normally require at least 5 years of bottle ageing to show at their best.

This Saint Estèphe is produced from the younger fruit of Château Les Ormes de Pez. The blend is 59% Cabernet Sauvignon, 39% Merlot and 2% Cabernet Franc.

'This is of medium intense ruby red colour and still has yourthful purple tones. The nose is that of a picture perfect left bank Bordeaux with tobacco, cedarwood, red and black cherry, cassis as well as a hint of cassis leaf, mint and gravelly earthiness. The palate is still youthful, medium bodied with structured but polished tannins that lift the forest berry fruit and bitter chocolate flavours. Decant for half an hour to open up, or put away for easily 5-8 years.'Anja Breit, Philglas & Swiggot, tasted in 2021

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