Gerard Bertrand
Reserve Speciale Pinot Noir 2009
This 100% Pinot Noir comes from vineyards set at a high altitude, among the coolest part in the region. Medium ruby, this fruity wine is dry and offers aromas of ripe cherry, strawberry, wild raspberry, spices and hints of mushrooms. Delicate, medium bodied, the tannins are silky and the structure is well-balanced. Good with mushroom soup, chicken dishes and mature cheeses.
Gerard Bertrand
Cigalus 2009 Vin de Pays d’ Oc
A blend of Cabernet Sauvignon and Merlot. The Cigalus estate has 22 hectares planted with international varieties in one of the best areas of the Pays d’Oc. The soil at Cigalus is composed of clay and limestone and the vines are nurtured with a biodynamic concept to produce the greatest expression of the terroir in the wines. The grapes are destemmed (separated from the stem), macerated on skin and fermented separately in the traditional way for 20 days at a controlled temperature. Once the fermentation is completed, the two varieties are blended and placed in 225-litre, new French oak barrels for 12 months. The wine is bottled unfiltered and further bottle-aged prior to release. This wine has a deep ruby colour, is highly concentrated with very ripe black fruits spices, savoury, and hints of eucalyptus and toasted oak. On the palate it has rich aromas of black fruits blackberries, black cherries and plums with velvety tannins and some notes of mint. Ideally it should be opened one or two hours before serving. Good to pair with beef, lamb and game meat.
Gerard Bertrand
Chateau L’Hospitalet La Clape 2010
Coteaux du Languedoc
Gerard Bertrand purchased Chateau L’Hospitalet in 2002; 2000 acres resting on the edge of the coast overlooking the Mediterranean Sea. There are 300 acres planted to vines benefitting from exceptional climatic conditions (semi-arid Mediterranean climate, with a soft winter). The heat and the Mediterranean sun, and a high altitude, allows slow maturation for a great aromatic expression and smoother tannins. The La Clape appellation was elevated to Grand Cru status in 2010. A blend of 40 % Syrah, 30 % Grenache and 30 % Mourvèdre, all picked manually. Total destemming and long maceration (2 weeks, in stainless steel vats) with the malolactic fermentation done in French oak barrels. Wine is then aged for 12 to 15 months. The wine shows a deep ruby colour with hints of garnet. Concentrated aromas of red fruits, plums, spices, liquorice, violet and vanilla and a great clean ample structure. Full bodied but reveling balance tannins and acidity. Oven roasted veal, lamb, and stews.
