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CHÂTEAU LA GOMERIE ST. EMILION, BORDEAUX
Vintage: 2002
Producer: La Gomerie Château
Bottle size: 75 cl.
CHF 71.00
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Wine producer of the month
Wegelin winery, Bündner Herrschaft region
"Wines full of character are shaped by their origins.
The origin makes them unique - they tell a story. Our wines tell of the terroir, the power of nature and the respectful treatment of the soil.
They tell of vines that are rooted in a diverse and natural environment. Plants that can develop at their own pace.
Discover more about the extraordinary wines of the Wegelin winery...
Current products
CHÂTEAU LA GOMERIE ST. EMILION, BORDEAUX 2002, 75 CL.
Available
CHF 71.00
list price 79.00
Bündner Herrschaft
Thanks to the warm wind (called "grape cooker"), the Bündner Herrschaft is considered to be the warmest wine region in German-speaking Switzerland. The climate, the natural management and the low yields give the wines their special shine.
Discover the best wines and brandies of THE top winemakers in our region.
Topics in Wine
T –
terroir
Much-discussed term for the total natural evironment of any viticultural site. Major components of terroir are soil, and local topography, macroclimate, mesoclimate and microclimate.
A –
appellation
Commonly used term for controlled origin and quality designations for wine, often following the example of the French Appellation Contrôlée (AC). They are always based on a geographical definition.
F –
filtration
Fundamental but controversial winemaking process, a means of clarification involving the removal of solid particles from a wine.
S –
M –
T –
tonneau
Traditional Bordeaux measure of wine volume, once a large woodes cask holding 900 lit., or 252 imperial wine gallons, the equivalent of four barriques.
V –
Volnay
Attractive small village in the Côte de Beaune district of Burgundy's Côte d'Or producing elegant red wines from Pinot Noir. The wines of Volnay were celebratet under the ancien régime for their delicacy.
M –
malolactic fermentation
Often abbreviated to MLF or malo, is the conversion of stronger malic acid anturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide.
B –
Beaune
Vinous capital of Burgundy giving ist name to the Côte de Beaune sction of the Côte d'Or.
S –
Süssreserve
German term for sweet reserve, the unfermented or part-fermented must much used in the 1970s and 1980s to sweeten all but the finest or driest German wines.
D –
Domaine de la Romanée-Conti
The most prestigious wine estate in Burgundy, based in Vosne-Romanée. The Domaine, as it is frequently called, is co-owned by the de Villaine and Leroy families and produces only Grand Cru wines.
H –
Hermitage
The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.
R –
ripasso
Italian term meaning literally "repassed", for the technique of adding extra flavour, and alcohol, to Valpolicella by refermenting the young wine on the unpressed skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring, and racked off.
H –
heat stress
Affects vines when air temperatures are high. Very high daytime temperatures, of more than 40°C/104°F, cause the vine to "shut down", or virtually cease photosynthesis, as the enzymes responsible can no longer work. High temperatures also lead to water stress, especially when accompained by bright sunshine, low humidity, and strong, dry winds.
M –
Mâcon
Important commercial centre on the River Saône and capital of the Mâconnais dynamic district of Burgundy which produces considerable quantities of white wine and some red.
A –
AC or AOC
Stands for Appellation d'Origine Contrôllée, France's famous denomination for ist best wines, sometimes known as Appellation Contrôlée.
S –
A –
L –
lieu-dit
French term used quite generally to refer to the local, traditional name of a small area of land, usually defined by topography or history.
P –
Puligny-Montrachet
Village in the Côte de Beaune district of Burgundy's Côte d'Or producing very fine wines from Chardonnay and a tiny amount of less exalted red.
T –
B –
brut
Adapted by the champagne industry for wines made without (much) added sweetening or dosage. The upper limit for the resiudual sugar of a brut champagne has been reduced from 15 to 12 g/l.
H –
harvest
Both the process of picking ripe grapes from the vine and transferring them to the winery, and ist occasionally festive, if frenetic, duration.
P –
passerillage
French word for the process by which passerillé grapes are dried, shrivelled, or raisined on the vine, concentrating the sugar in grapes-an alternative to wines whose sugars have been concentrated by botrytis.
R –
right bank
An expression much used of that part of the Bordeaux wine region that is on the right bank, or north, of the river Dordogne. It includes, travelling down river, Castillon Côtes de Bordeaux, Francs Côtes de Bordeaux, St-Émilion and its satellite appellations, Pomerol and Lalande-de-Pomerol, Fronsac and Canon-Fronsac, Bourg, and Blaye.
Wine purchasing
Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.