Château Le Gay Pomerol 2008

Storia della tenuta

Located on the prestigious plateau of **Pomerol**, **Château Le Gay** has a long-standing reputation for producing dense, powerful, and elegant wines. Under the guidance of the late Catherine Péré-Vergé, the château underwent significant improvements in both vineyard management and winemaking, solidifying its status as one of the appellation’s rising stars. Known for low yields, old vines, and meticulous selection, Le Gay produces wines of depth, complexity, and aging potential.

Terroir

The estate’s vineyards are planted on Pomerol’s famous clay and gravel soils, ideal for Merlot and Cabernet Franc. These soils retain moisture while offering excellent drainage, allowing for slow, even ripening and contributing to the wine’s structure and richness. The old vines, many over 40 years old, produce naturally low yields, concentrating flavor and aromatic intensity.

Vinificazione

Harvesting is done by hand, with meticulous grape sorting. Fermentation occurs in temperature-controlled stainless steel vats, followed by aging in French oak barrels (about 80% new) for 18 to 24 months. This precise vinification approach ensures structure, depth, and finesse while respecting the character of the fruit and terroir.

Note di degustazione

Château Le Gay 2008 displays a deep garnet color with purple hues. The nose is expressive and refined, with aromas of ripe black cherries, plums, violets, and graphite, supported by notes of sweet spices, cocoa, and subtle truffle. On the palate, the wine is full-bodied and structured, with silky yet firm tannins, vibrant acidity, and excellent balance. The finish is long and persistent, marked by dark fruit, earthiness, and hints of toasted oak. A classic, elegant Pomerol from a cooler vintage, now entering its optimal drinking window but with further aging potential.

A powerful yet refined Pomerol—rich, structured, and elegant, offering complexity, freshness, and aging capacity.

Abbinamento

Ideal with roast lamb, duck breast, beef filet, venison, or aged cheeses like Comté and Ossau-Iraty.