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Wine from Vermont
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Chateau Vermont is located in the historic and viticultural heart of the Entre-deux-Mers, a hilly region nicknamed Bordeaux Tuscany with its magnificent landscapes and sunsets. Located 35 km from Bordeaux, the specificity of Chateau Vermont is that it is bordered by the Garonne and Dordogne rivers - the two "seas". Targon is also one of the 9 communes that can claim the appellation Entre-deux-Mers Haut-Benauge. For thousands of years, different periods have shaped the soils of the property that are made up of clay and limestone, retaining the minerals and organic matter which today favor the richness of the wines.
Planted in the shape of an amphitheater, the vineyard - entirely drained - is located on the high limestone plateau of the Entre-deux-Mers between 70 and 100 meters of altitude, benefiting from the climatological influence of the Garonne and Dordogne rivers.
The white vines are planted on limestone slab with asteria (extension of Saint-Emilion) - this type of soils is perfectly suited to the Sauvignon. The red vines are planted high up on the hilltops, on deep clay soils (vein of Pomerol) with limestone - a great terroir for Merlot.
Chateau Vermont is a historical property of the Entre-Deux-Mers area. In 1874, it was listed as a "Premier Cru" of the Entre-deux-Mers (Guide Féret 1874 -3rd edition). The estate is now run by husband and wife David and Elisabeth Labat - the 4th generation of the family winegrowers.
After specialized studies in viticulture and oenology, Elisabeth joined the family estate alongside her parents, Jacques and Colette Dufourg. Elisabeth was then joined by husband David, very much involved in wine, and bringing his technical knowledge as well as commercial dynamism. Together they carried out significant renovation work. A brand new winery and bottling cellar were built in just 6 months out of the historic clay outbuildings - investments in modern equipment to improve quality.
After years of practicing sustainable agriculture, Château Vermont obtained HVE level 3 certification. This certification attests to the family commitment to using environmentally friendly processes that promote
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Vermont La Grande Cuvee Rouge is made from 90% Merlot and 10% Petit Verdot.
Produced from the best parcels of the estate, with low yields and optimal maturity, the wine reveals the expression of the Entre-deux-Mers terroir.
The Grande Cuvee boasts a deep ruby color and displays a pleasant bouquet of red berries and plum highlighting the expression of the dominant Merlot. Rich, refined, fruity and deep in structure, the palate shows good concentration and a harmonious balance. Long flavors of ripe fruits and vanilla nuances give way to an elegant cuvee.
La Grande Cuvee du Chateau Vermont Blanc is made from 70% Sauvignon Blanc and 20% Semillon and 10% Sauvignon Gris.
Traditional blend of "Grand Vin Blanc de Bordeaux", a beautiful wine vinified and matured in barrels. Fine wine, elegant and well-balanced; dominated by Sauvignon (fruitiness), with vanilla notes coming from the oak aging. This wine has beautiful structure and very long-lasting aromas and flavors, providing great aging potential.
Perfect with dish of fish in sauce, scallops, langoustine, and cheeses.
Review:
Some passion fruit, green apple and green mango on the nose, following through to a pure but creamy palate with chalky acidity and elegant citrus and stone-fruit flavors. Drink now."
- James Suckling (May 2022), 91 pts
Chateau Vermont L'Ame Grand Vin de Bordeaux is made from 40% Merlot, 30% Cabernet Franc and 30% Petit Verdot.
L'AME de Vermont represents the culmination of 10 years of dedicated work, derived from select grapes of Chateau Vermont's best parcels, chiseled to be the ultimate extraction of their terroir and Spirit. This cuvée is the Winemaker's soul. It is a reflection of the requirements, precise work and desire to achieve perfection.
A rare and confidential wine, vinified and matured in new oak barrels. Fine wine, elegant and well-balanced, with vanilla notes coming from the oak aging and subtle scents of ripe black and red fruits. A beautiful structure and great aging potential.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Lismore Estate Reserve Viognier is made from 100 percent Viognier.
This a Greyton WO.
Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.
Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.
Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.
The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.
Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.
Review:
"Reviewed in my 2019 and 2020 reports, but still on the market, this comes from a 0.3-hectare block that was planted 17 years ago and survived the fire last year. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. Has tightened up over the last year. 2020-23"
- Tim Atkin (South Africa 2020 Special Report), 95 pts
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