The Domaine Guinand is blessed with a diverse array of soils that play a vital role in the production of its wines. These soils range from loam to sandy, with a special mention for the terraces featuring the characteristic "galets roulés" – large, rounded pebbles that retain heat at night. These terraces are composed of alluvial soils, which originate from river deposits and the erosion of rock over time. The nearby sea has a cooling effect on temperatures, creating a favorable climate for the grape varieties grown.
At optimal ripeness, the Merlot and Cabernet Sauvignon grapes are selectively harvested and undergo controlled fermentation in the winery. During this process, the grapes remain in the fermentation tank for approximately 23 days. This extended contact time between the grape skins and juice can contribute to a deeper extraction of color, flavor, and tannins. For the Merlot grapes, "pigeage" is used, which refers to the manual immersion and crushing of the grape skins in the fermenting juice. After this, the juice is blended, and the blend is aged in tanks for another six months.
Black Gorilla is a deep red wine with lush purple hues. The nose reveals aromas of red fruit and spicy nuances. The first sip reveals a delightful flavor: rich, full-bodied, and yet silky smooth. Despite a substantial alcohol content of 15%, normally considered a "strong wine," Black Gorilla is a harmonious creation whose alcohol content remains surprisingly low-key. Wonderfully balanced and very approachable.
