We have mentioned terroir without really explaining what it is...
We have a little over 8 hectares in production: 7 hectares at Gombaude Guillot, and 1.15 hectares at Clos Plince. Most of Gombaude-Guillot's vineyards are located on the western edge of the Pomerol plateau. The soil consists largely of gravel and clay. The soil on the top of the slope off the plateau is mostly gravel and sand, with a subsoil rich in crasse de fer (a local iron-oxide stone).
The vineyards have a well-regulated water supply. This nourishes vines that have put down deep roots thanks to the way the soil is cultivated. Vines on the sandy soil at both Gombaude Guillot and Clos Plince are early-maturing.
Let's talk about the vineyard.
The high average age of the vines, the quality of the soil and the perfect water supply keep yields low at Gombaude Guillot, around 35-40 hectolitres per hectare. Rather than resort to systematic bunch trimming, we only reduce the amount of grapes on vines that are particularly productive. Our main goal is to achieve early ripening. We try to stop vine growth during véraison, when the grapes change colour, so that the vigour is concentrated on ripening the fruit. The role of fertilizers is also a major factor. We systematically thin out the leaves, but never too early. We do not spray against rot, even though this has been demonstrated to improve ripeness.
And what about the cellar?
«Before I answer this question, I would like to stress the importance of ripe grapes, with ripe skins and pips. Without this ripeness, there is nothing to extract into the wine! Once you start out with ripe, healthy grapes, the rest takes care of itself. All you have to do is achieve the right level of extraction to bring out all the goodness. Tasting is an essential factor. It enables us to keep a close watch over the fermentation process, and adapt it to each vat of wine. It is also important to taste throughout ageing in order to follow the wine's development. Each homogeneous batch of wine is put into the type of barrels best suited to it. Gombaude Guillot takes very well to oak. This is because low yields and old vines produce high-quality tannin that ages well. Barrels are excellent for allowing a measured amount of oxidation to take place. This softens and refines the tannins, making the wines quite round. However, we must take care that barrel-ageing does not give an oxidised flavour to the wine, or overpowers the fruit. Once again, everything is tailor-made to suit each vat, and each barrel of wine. I aim for firm structure with elegant, substantial tannins that leave a long aftertaste.
The fruit should be ripe, pure and fresh. This is the "house style" of Gombaude Guillot, which can be found in every vintage". Château Gombaude-Guillot is very fortunate to have someone like Claire Laval looking after the estate. She deserves special congratulations for her fantastic 1998 vintage, with its sublime balance and superb fruit!
