This wine shows a deep and brilliant ruby red color. Fresh and juicy with an attractive acidity with the finesse and harmony of balance and tannin structure which really underlines the aromas of red berries. You can drink now and appreciate with a nice hearty steak dinner, or hold it to it for a few years to enjoy later.
A beautiful mansion rebuilt in the nineteenth century overlooking the vineyard. A few steps, Roland's hillock monitors the vines such as an ancestral vineyard keeper. The land of Château Roland La Garde is marked of history and gives to the men who cultivate it the will of excelling. Terroir, tradition and great wine blend well in this place. Bruno Martin, in continuation of what was started by his father, Olivier, was able to take full advantage of this vineyard which offered numerous predispositions. Nature of the soil, sunshine and a name to defend. This legacy of seven generations has a sense only if you appropriate it and this is what Bruno Martin did. Today, his son Guillaume, 8th generation, helps him and want to continue the work of their lands.
Château Roland La Garde now covers 29 hectares with vines of an average of twenty years old on a clay-limestone terroir. Cultivating 74% of Merlot, 20% Cabernet Sauvignon and 6% Malbec, these varieties allow to produce a range of 3 red wines.
In conversion since 2008, certifications for organic farming are obtained in 2012 and those for biodynamics in 2014 with the Demeter label for all of our wines. Working on biodynamics, both in the winery and in the vineyard, following Maria Thun's calendar, brought us a wealth preservation and improvement of our soils and a strengthening of the interaction plant / soil. The results of this work are felt in wine tastings where we find a better aromatic expression and a characteristic minerality and purity brought by this work in biodynamics.
Winery/Producer: Chateau Roland la Garde
Grape(s): 80% Merlot, 20% Cabernet Sauvignon
Style: Red, still
Origin: Blaye-Cotes de Bordeaux, Gironde, Bordeaux, France
Vinification: Hand-harvested, cold maceration 3 to 5 days before fermentation, pumped over every day. Temperature control fermentation in stainless. Natural fermentation with native yeasts.
Aging: 2/3 of the wine aged in French oak barrels for 12 months and 1/3 of the wine in stainless steel vats for 12 months.
% ABV: 14.1%