Château Ormes de Pez 1999

Characteristics and tasting tips for Château Ormes de Pez 1999

Tasting

Colour
This red wine displays a deep, brilliant dark ruby hue.

Nose
The bouquet opens with alluring notes of black and red fruit, led by blackcurrant and cherry and subtly accompanied by hints of spice.

Palate
Medium-bodied, the palate offers a harmonious, expansive texture. The tannins are particularly supple, giving the wine a delicious and highly approachable profile.

Food and wine pairings

This cuvée pairs wonderfully with flavourful meats such as a fine entrecôte or a pan-seared rib of beef. It will also make a superb match for fine poultry such as roast duck or squab.

Serving and cellaring

Château Ormes de Pez 1999 has reached full maturity and is now at its peak. It is best enjoyed now to make the most of its expansive profile and delicious character.

A Saint-Estèphe wine combining power and generosity

The estate

Located in the Bordeaux region, Château Ormes de Pez dates back to the mid-18th century. Acquired by the Cazes family on the eve of the Second World War, this historic estate now spans a 40-hectare vineyard. Currently run by Jean-Charles Cazes, the property combines a rich heritage spanning centuries with modern, environmentally friendly techniques. It stands out for its ability to produce wines that pair the typical structure of its appellation with remarkable elegance.

The vineyard

Located in the northern Médoc, within the Saint-Estèphe appellation, the vineyard enjoys an oceanic climate tempered by the nearby Gironde estuary. The vines are rooted in two distinct terroirs: warm, well-drained mounds of Garonne gravel, ideal for late-ripening grape varieties, and cooler clay-sand soils. The vineyard is managed using sustainable farming practices, certified High Environmental Value, which promote biodiversity and precision work within individual plots.

Vinification and ageing

The hand-harvested grapes are rigorously sorted before being transferred to vats. Château Ormes de Pez 1999 was fermented in temperature-controlled stainless steel vats, with a maceration of around twenty days favouring gentle extraction through pumping over and rack-and-return. The wine was then carefully aged for fifteen to sixteen months in French oak barrels, 45% of them new, to refine its structure and enrich its aromatic palette.

Grape varieties

Cabernet Sauvignon, complemented by Merlot, Cabernet Franc and a touch of Petit Verdot.