Ormiale is a project Fabrice Domercq started with the famous British designer Jasper Morisson, in 2007 in the Entre-deux-Mers region of Bordeaux. Ormiale took their small .69 hectare plot organic in 2009, and now cultivates 2 hectares of Demeter certified vines in the Côtes de Castillon and Côtes de Francs. They work with very low yields, between 20-29 hl/ha (compared to the 59 hl/ha authorized maximum in this region). All grapes are destemmed by hand and manually loaded into conical french oak vats where the fermentation takes place without additives. The wines are almost always made without any addition of sulfur. In 2015 they began to produce the rosé pet nat, James.
Ormiale — Back to the top
Ormiale 2017, 100% Merlot.
Bottled by gravity with a nozzle filler. No inputs, or sulphites added. An Ormiale with a lot of tension and fruit. A vintage that might be divisive. One will have to choose their camp once and for all: a wine that is alive without flaws, or a lifeless wine? We’ve made up our minds ages ago and this 2017 wonderfully exemplifies our choice. Mauro helped us a lot with this vintage. Already…
Vinification Method: Grapes are hand-harvested and destemmed. The wine ferments for 4-5 weeks and is matured in used French oak barrels for 12 months. Zero sulfur added.
James Pet-Nat — Back to the top
The 2018 is 70% Merlot and 30% Cabernet Sauvignon. The first bottles we disgorged have more than 28 months of aging on lees. No inputs or sulfites added. If James 2017 “wasn’t bad”, James 2018 is better than “not bad”… Very dry, and finely, abundantly and persistently effervescent. Copper-colored. Saline and “white almond” finale.
Vinification Method: Grapes are hand-harvested and destemmed. The wine is fermented for 4-5 weeks and then transferred to bottles to finish fermentation as a pet-nat. The wine rests in limestone caves for a minimum of 14 months (but usually more, as above) before being disgorged and re-capped. Zero sulfur added.
Merlotinox — Back to the top
Total production: 1071 bottles & 86 Magnums
Grape: 100% Merlot
Vineyard: the « Le Pin » plot in Côtes de Castillon, certified biodynamic
Cellar: The grapes are harvested and destemmed by hand, fermented and aged in stainless steel tanks, for about 10 months.
Bottled without fining, filtration or sulfur added.
Personality: round, pleasantly fruity and lush, with soft melted tannins and lip-smacking acidity. Open a couple of hours before serving to get an extra layer of complexity.
A new micro cuvée, only 286 bottles made.
In the winemakers’ ownwords: “Global warming is no joke, and the vines impressively bear witness to this change. Borto – does the name right a bell? – is an aperitif and/or dessert wine. Bottled by gravity with a nozzle filler. Tremendously gastronomical and ready to provide bewildering food and wine pairings, Borto is crisp despite its alcohol, complex, spicy, disconcerting. Because of its incredible “stability”, it does not fear three weeks of opening if kept as it should. When the juice “decides”, wine always reminds us that it is generous and alive. And unique.”
Vineyard: Cotes de Castillon, biodynamic farming
Making of: the grapes are hand-picked and hand-destemmed. Fermented spontaneously. Bottled by hand directly from the barrel, unfined, unfiltered, unsulfured.