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CHÂTEAU LES GARELLES

Our father purchased the Château Les Garelles’ estate in 1997. After agronomy and oenology studies for me, Thomas, I decided to take over the family estate in 2009 with one ambition: going back to natural winemaking. As I arrived, I launched the conversion of the vineyard to organic farming. To take my commitment to the next step, I stopped using any kind of input in my winemaking process in 2013.
My brother, Adrien, graduated of oenology studies and joined me on the estate in 2018. Together, we are proud to be back to the core of our métier: crafting grapes as naturally as possible to seize the best of our terroir and offer natural organic wines at a fair price so that everyone can enjoy. Here’s our winegrowing vision!

CHÂTEAU LES GARELLES

Blaye Côtes de Bordeaux

Blanc

CHÂTEAU LES GARELLES

Technical informations

Village: Saint-Christoly-de-Blaye
Total winegrowing area: 44 hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

Mechanical harvest and hand-picked at mid-September. Direct pressing under inert gas and no maceration. No addition of any additives. No added sulfite.

Blend:
75% Sauvignon Blanc, 25% Sauvignon Gris
Tasting comments:

A bright yellow-gold color. Intense scents of flower, fruit, mineral with notes of candied lemon. Tender and floral palate with a finish of citrus.

Food and wine pairings:

Mixed salad, raw or pickled vegetables

Juste un nuage

Vin de France

Rouge

Juste un nuage

Technical informations

Village: Saint Christoly de Blaye
Total winegrowing area: 44 hectares hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

Early mechanical harvest, around 9 alcohol degrees. Short vatting at low temperature, alcoholic fermentation of 6 days with natural yeasts. Few pumping-overs and gentle extraction of tannins. Focus on aromas. Malolactic fermentation. Less than 50mg/L of sulfur input.

Blend:
100% Carménère
Tasting comments:

Light colour, ruby red with purple hints. Fruity nose of blackcurrant bud. Second nose of lychee. Light palate, easy to drink. Nice aromatic persistence. Supple. A real delight!

Food and wine pairings:

Steamed fish, Vegetables

L'envolée des Garelles

Vin de France

Blanc

L'envolée des Garelles

Technical informations

Village: Saint Christoly de Blaye
Total winegrowing area: 44 hectares hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

The fermentation of an orange wine is based on the technical principles of skin maceration applied to white grapes. Here are the key steps:
Selection of Grapes: Use of white grape varieties with thick skins and rich in phenolic compounds (e.g., Rkatsiteli, Malvasia, Sauvignon Blanc).
Extended Skin Maceration: Unlike classic white wines, where the grapes are pressed immediately, the juice remains in contact with the skins, and sometimes the stems, for several days to several months. This maceration promotes the extraction of tannins, polyphenols, and complex aromas.
Alcoholic Fermentation: Often carried out with indigenous (spontaneous) yeasts to preserve the terroir’s identity. The temperature is generally controlled between 15 and 25°C.
Fermentation and Aging in Various Containers: Stainless steel tanks, wooden barrels, or clay amphorae (kvevris in Georgia). The amphora allows gas exchange and natural micro-oxygenation.
Possible Malolactic Fermentation: It may occur naturally depending on the pH and the bacteria present. This process softens acidity and brings rounder notes.
Aging on Lees and Controlled Oxidation: Prolonged aging on fine lees can be practiced to add complexity to the wine. A slight oxidation is tolerated and even sought after to enhance character.
Minimal Filtration and Sulfiting: Often lightly filtered or unfiltered to preserve texture and aromas. The use of sulfites is limited to maintain the wine’s natural and authentic profile.
Bottling and Refinement: After several months of aging, the wine is bottled, sometimes without clarification or fining. Some winemakers allow further bottle aging for additional aromatic development.
Orange wine is distinguished by its pronounced tannic structure, aromatic complexity (dried fruits, spices, candied citrus), and a certain minerality due to traditional winemaking methods.

Blend:
75% Sauvignon Blanc, 25% Sauvignon Gris
Tasting comments:

The wine, with a crystalline brilliance, displays an amber hue with orange reflections, a testament to its prolonged maceration with the skins. The thick legs indicate a well-structured body. On the nose, the aromatic profile is complex and intense, revealing notes of dried fruits, apricot, fig, and a touch of spices, particularly turmeric. On the palate, the attack is ample, unveiling a tannic structure due to skin contact maceration. The acidity remains vibrant, bringing notable freshness and length. Flavors evoke candied citrus and fine leather. The finish is persistent, marked by a subtle bitterness and an elegant salinity.

Food and wine pairings:

Spicy dishes, aged cheeses

Du Raisin, C'est Tout ! - Adrien et Thomas NOVOA

Blaye Côtes de Bordeaux

Blanc

Du Raisin, C'est Tout ! - Adrien et Thomas NOVOA

Technical informations

Village: Saint-Christoly-de-Blaye
Total winegrowing area: 44 hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

Hand-harvest at mid-September. Direct pressing under inert gas and no maceration. No addition of any additives. No added sulfite.

Blend:
75% Sauvignon Blanc, 25% Sauvignon Gris
Tasting comments:

Pale yellow colour with a few green hints. Bright nose, fresh. Typical Sauvignon Blanc aromas like box tree and white flesh fruit.

Food and wine pairings:

Mixed salad, raw or pickled vegetables

Du Raisin, C"est Tout ! - Adrien et Thomas NOVOA

Blaye Côtes de Bordeaux

Rouge

Du Raisin, C

Technical informations

Village: Saint-Christoly-de-Blaye
Total winegrowing area: 44 hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

Hand-harvest at mid-September. Traditional vinification with sorting and gravity flow vatting. Fermentation lasts around 25 days with natural yeasts without the addition of any additives. No added sulfite. Ageing in stainless steel vats.

Blend:
85% Merlot, 10% Malbec, 5% Carménère
Tasting comments:

Garnet red colour. Cherry flavours with notes of flowers and tangy, terpene aromas. Th palate is round, sweet with supple tannins. Nice aromatic length of red fruit and a discrete note of passion fruit. A very drinkable wine, light and easy to drink.

Food and wine pairings:

Eggplant caviar, Hummus

CHÂTEAU LES GARELLES

Bordeaux

Rosé

CHÂTEAU LES GARELLES

Technical informations

Village: Saint-Christoly-de-Blaye
Total winegrowing area: 44 hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

Mechanical harvest and hand-picked at mid-September. Direct pressing under inert gas and no maceration. No addition of any additives. No added sulfite.

Blend:
75% Malbec, 25% Carménère
Tasting comments:

The colour is pale pink with bluish hints. The nose smells crunchy red fruit. The palate is franck and goes on to a slight sweetness.

Food and wine pairings:

Mixed salad, raw or pickled vegetables

CHÂTEAU LES GARELLES

Blaye Côtes de Bordeaux

Rouge

CHÂTEAU LES GARELLES

Technical informations

Village: Saint-Christoly-de-Blaye
Total winegrowing area: 44 hectares
Terroir:
Soil of clay-limestone and clay-sand – Subsoil of limestone and clay – 50-meter-high-25-year-old vines
Winemaking and ageing:

Mechanical harvest and hand-picked at mid-September. Traditional vinification with sorting and gravity flow vatting. Fermentation on skins lasts around 25 days causing entirely spontaneous yeasts without the addition of any additives. No added sulfite.

Blend:
85% Merlot, 10% Malbec, 5% Carménère
Tasting comments:

Garnet red in colour, with dominant notes of ripe red fruit and spices. True aromatic freshness with a long fragrant finish and silky tannins. Well-balanced wine with great subtlety.

Food and wine pairings:

Grilled vegetables

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