A deep, concentrated colour.
The complex aromas ofblack fruit come from the carefully controlled extraction during vinification and from the exceptional ripeness of the grapes.
A wine of distinctive character with all the flavours of ripe fruit, with subtle hints of spices and liquorice.
Its full, fat body lends it a remarkable elegance.
With a youthful appearance, concentrated black into ruby hues with a bright red meniscus showed in the glass. A nose of sweet black fruit, cassis, boysenberry, baked blackberry pie, and some vanilla were on display. One of the more modern styles of red Corbières I have had; the palate was rich and chocolatey, with oak scents over red and dark berry fruits, roasted coffee, and a cool, minty/licorice accent. Fulbodied with chewy tannins, this had a nice balance between the tannin structure and ripe fruit.
|Wine maker notes
|All the grapes are hand-picked. CO2 maceration takes between 10 and 18 days for the Carignan and Syrah varieties and traditional maceration, with total destemming, is used for the Grenache and Mourvedre varieties.
After the malolactic fermentation, the various grape varieties are blended and the wine is left to age in 225-litre Bordeaux barrels for roughly 8 months.
The wine is kept for several months before marketing.
|From the discovery of the Tautavel man to the Roman hegemony in Narbonne, via the Visigoth occupation and the Cathar heresy, Languedoc-Roussillon’s past is steeped in rich history. At the beginning of the 20th Century, a phylloxera epidemic, coupled with overproduction and widespread fraud, wrought havoc for winegrowers, who subsequently decided to revolt. Since the 1950s the wines of the Languedoc have become increasingly refined, and the best estates now produce wines of truly exceptional quality. Gerard Bertrand is determined to drive this progress even further, through continued innovation and by creating internationally-renowned appellations and wines.