Château Orme Brun is one of Saint-Émilion’s Grand Cru Classé estates, located on the limestone and clay-rich slopes to the east of the medieval village. The 12-hectare vineyard is planted with 83% Merlot and 17% Cabernet Franc, taking advantage of the region’s temperate maritime climate and well-drained soils.
Harvesting is carried out by hand at optimal ripeness, followed by precise sorting and cold maceration to extract the purest fruit aromas. Fermentation takes place in temperature-controlled stainless steel vats, after which the wine matures for 12 months in French oak barrels (30% new) to achieve perfect balance and structure.
On the nose, Château Orme Brun offers an inviting bouquet of black cherry, cassis and violets, interwoven with hints of cocoa, tobacco leaf and graphite. The palate is rich yet refined, revealing layers of plum, black pepper and cedar. Fine, polished tannins and fresh acidity carry a long, elegant finish.
Ideal serving temperature ranges between 16 and 18°C. Decanting for 30–45 minutes enhances the wine’s aromatic lift and supple mouthfeel. This Saint-Émilion beauty pairs wonderfully with roasted red meats, game dishes, mushroom risottos and mature hard cheeses.
With its harmonious blend of power and elegance, Château Orme Brun promises an exceptional tasting experience now and will reward patient cellaring for up to 15 years or more, bringing out even deeper complexity and finesse.
Château Orme Brun holds the prestigious Grand Cru Classé status in Saint-Émilion, one of Bordeaux’s most celebrated appellations. The estate spans approximately 18 hectares of limestone-rich soils, where Merlot (80%) and Cabernet Franc (20%) vines are planted on clay-limestone slopes. After a meticulous hand-harvest, the grapes undergo destemming and sorting, followed by fermentation in temperature-controlled stainless steel vats. Malolactic fermentation takes place in barrel, and the wine is aged for 16–18 months in 50% new French oak barrels.Tasting Notes:
• Color: Deep ruby red with violet hues.
• Nose: Intense aromas of blackberry, black cherry, and cassis, complemented by nuances of graphite, licorice, and sweet spice.
• Palate: Full-bodied and well-balanced, featuring velvety tannins, bright acidity, and a long, mineral-driven finish.
Food Pairing: Perfect with rack of lamb, roast duck, aged cheeses, or rich mushroom risotto. Serve at 16–18°C (60–64°F) to fully appreciate its aromatic complexity.
Ageing Potential: 10–15 years, developing tertiary notes of leather, truffle, and underbrush over time.
