Les Ormes de Pez 2012

Winery Background and History

Château Les Ormes de Pez, situated in the Saint-Estèphe appellation of Bordeaux, France, has a storied history dating back to the 18th century. The name “Ormes” refers to the elm trees that once adorned the estate, while “Pez” denotes the local village where the château is located. Since 1940, the estate has been under the ownership of the Cazes family, who also own the renowned Château Lynch-Bages in Pauillac. Over the years, the Cazes family has invested significantly in modernizing the vineyard and winemaking facilities, enhancing the quality and reputation of their wines.

Grape Varietals

The 2012 vintage of Château Les Ormes de Pez is a blend of 46% Cabernet Sauvignon, 44% Merlot, 8% Cabernet Franc, and 2% Petit Verdot.

Vinification & Aging Methods

The winemaking process at Château Les Ormes de Pez involves traditional methods. After fermentation, the wine is aged in French oak barrels, allowing it to develop complexity and integrate its flavors harmoniously.

The 2012 Château Les Ormes de Pez has an alcohol by volume (ABV) of 13.5%.

Tasting Notes

• Appearance: Deep ruby color.

• Nose: Aromas of blackcurrant and blackberry, complemented by subtle notes of spice and tobacco.

• Palate: The wine is well-structured with supple tannins, offering flavors of dark fruits and a touch of oak. It presents a balanced acidity and a lingering finish.

Food & Wine Pairing

This wine pairs well with hearty meat dishes such as roasted lamb, beef stews, and game. It also complements rich cheeses and charcuterie.

Service Methods and Temperatures

To fully appreciate the 2012 Château Les Ormes de Pez, it is recommended to serve the wine at a temperature between 16°C and 18°C (61°F to 64°F). Decanting for about an hour before serving can help in expressing its aromatic complexity and soften the tannins, enhancing the overall tasting experience.

Storage and Aging Potential

The 2012 vintage is approachable now but also has the potential to develop additional complexity with further aging. Proper cellaring conditions—consistent temperature around 12°C (54°F), with appropriate humidity levels and minimal light exposure—can preserve its quality for several more years.