Notre Dame de Postiac

31/08/2023

17/11/2022

As the Summer passes and Autumn is upon us, the 2021  Reserve Cuvée is finally done!
12 months in French,

16/05/2022

Notre dame de Postiac has done it again!!
2nd year running and a few more medals 🏅 for the 2019 Reds !

31/07/2021

Bon week-end de Notre Dame de Postiac

16/07/2021

Bon week-end de Notre Dame de Postiac

09/07/2021

A little about The Entre Deux Mers
Entre Deux Mers takes its name from its location, which is a large, triangular, shaped region situated in the middle of two bodies of water, the Garonne River to the south and the Dordogne River to the north.

During the 18th century, when Bordeaux was being widely planted, the wines from Entre Deux Mers were much more, popular, sought after and expensive than they are today.

In fact, Entre Deux Mers was once responsible for producing more white Bordeaux wine than red Bordeaux wine. Entre Deux Mers is situated is just south and due east of the city of Bordeaux.

The Entre Deux Mers appellation has 2,400 hectares under vine and close to 10,000 hectares of land in total, making it the largest appellation in Bordeaux.

There are at least 250 different producers in the Entre Deux Mers region. Most estates in the Entre Deux Mers appellation are large.

05/07/2021

Our 3 Lady's from Notre Dame de Postiac

01/07/2021

The barrels
Here at Notre Dame de Postiac we use a variety of Oak barrels, French, American and Austrian

Aging in oak barrels is a common practice to improve the wine quality because of its beneficial effects on flavour, aromatic complexity, colour stabilization, and astringency modulation. Different phenomena take place during barrel aging. First, oak wood releases several volatile substances, making the wine aroma more intense and complex. Second, oak wood also releases ellagitannins, which contribute to texture sensations such as astringency and mouthfeel. Third, the moderate diffusion of oxygen through the wood causes different reactions between anthocyanins and proanthocyanins which stabilize the colour and smooth the astringency.


Finally, the repose of the wine inside the barrels allows the natural sedimentation of unstable colloidal matter, leaving the wine limpid and stable. All these phenomena depend on several factors including the botanical and geographic origin of the wood, seasoning, the toasting degree, and the number of times the barrel was previously used.

The effect of toasting oak barrels
Light Toasting - Vanilla, coconut, caramel, clove and cinnamon
Medium Toasting - Vanilla, honey, caramel, toast, coffee, cocoa
Heavy Toasting - Vanilla, espresso, smoke, crème brûlée, butterscotch, toffee, molasses