" We don't sell the wine without touching the vine "
Wine from Chateau Gloria
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Château Gloria was founded and assembled by Henri Martin who established the reputation of the property within the space of a generation. With the first acquisition of 15 acres (6 hectares) of vines in 1942, and purchase of the chai of Château Saint-Pierre, Martin added to the estate over the years with land bought from surrounding classified estates, including Château Saint-Pierre, Beychevelle, Léoville Poyferré, Gruaud-Larose, Léoville-Barton, Ducru- Beaucaillou, and Lagrange. The estate now encompasses nearly 124 acres (50 hectares) Peymartin is Château Gloria’s second wine, produced using the youngest vines on the estate.
Location of Vineyard
The patchwork of vineyards that comprise Gloria are spread out over three distinct zones: the center of the commune Saint-Julien-Beychevelle, an area to the west, and an area to the north bordering the appellation of Pauillac. The average vine age is 40 years, and the soil is made up of Gunzian gravel covering a layer of clay and sand. The plantings are 65% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, and 5% Petit Verdot.
Winemaking Philosophy
After a manual harvest, the grapes are vinified in thermo regulated stainless steel vats with malolactic occurring in barrel. The wine spends approximately 12 months in cask, a third of which are replaced every year. The ensuing style of wine is typically a lighter and more elegant St. Julien, known for its early drinkability and charming character.
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Chateau Peymartin Saint-Julien is made from 65% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot.
Peymartin is the second wine of Gloria, produced using the youngest vines (average 40 years-old) on the estate.
After a manual harvest, the grapes are vinified in thermo regulated stainless steel vats with malolactic in barrel. Peymartin spends approximately one year in cask followed by additional aging at the estate in bottel prior to release. The ensuing style of wine is typically a lighter and more elegant St. Julien, known for its early drinkability and charming character.
Tasting Notes:
Deep ruby-garnet in appearance, Peymartin is classic left-bank Bordeaux. Aromas of dried tobaco, cedar, blackcurrant, and pungent cooking spices greet the nose. The palate is extremely elegant with ripe, yet structured tannins balanced by firm acidity, black fruits, savory earth, and hints of toasted vanilla. A balanced and persistent finish underlines the wine's quality as well as its ability to hold up in bottle.
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Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.
The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.
Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.
Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.
Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.
Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.
40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.
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