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Producer: Gerard BertrandGrape Varieties: Bourboulenc 44%, Vermentino 28%, Grenache Blanc 17%, Roussanne 11%Optimum Drinking: Within 6 yearsWine Style: Rich complex whiteAlcohol by Volume: 14%Closure: CorkCountry: France
A rich, complex wine with its limpid golden colour and an intense, layered and aromatic nose of jasmine, peach, citrus and pineapple, underpinned by cinnamon, honey, quince jam and freshly cut hay. An even deeper complexity is then revealed with hints of vanilla, roasted flavours and cardamom. The fullness, strength and structure on the palate are balanced by freshness and the complexity of flavours which continue through to the long, elegant finish.
Gérard Bertrand is one of the most outstanding winemakers in the South of France, where he owns numerous estates among the most prestigious crus of Languedoc-Roussillon. Named in 2012 as the IWC Red Winemaker of the Year and Wine Enthusiast's European Winery of the Year, he is known locally as the "King" of the Languedoc. Brought up in the Languedoc vineyards, Gérard Bertrand is committed to sharing the characteristics and exceptional diversity of each of the terroirs. Twenty years of know-how ensures that wines bearing Gérard Bertrand's signature have a unique style driven each day by four fundamental values: excellence, authenticity, conviviality and innovation. We firmly believe Gérard will become one of the leading French names in the UK.
On the edge of the coast, Château l'Hospitalet overhangs the Mediterranean sea. This vineyard benefits from an exceptional microclimate of a semi-arid Mediterranean climate and gentle winters. The combination of warmth with altitude allows for a slow maturation imparting a great aromatic expression to the final wine. Vines are trained according to the Cordon Royat method which helps to keep the yields low and favours a homogeneity in fruit maturity throughout the vineyard. Two types of soils contribute to the complexity and the elegance of this wine. The marly and chalky Gargasien soil is rich in fossils and provides a vital water supply to the vine during the summer months. The red Barremien soil, formed on blueish grey compact limestone, allows the creation of rich and concentrated wines.
The fruit was hand harvested and transported immediately to the cellar in wooden tubs. The juice was immediately extracted from the non destemmed grapes, using a delicate pressure in a pneumatic press. After cold settling for 48 hours, the fermentation began in stainless steel tanks and then the juice was transferred into new oak barrels. The lees were regularly stirred over eight months in 225 litre Bordeaux barrels until the vernal equinox. After a light fining, the wine was bottled unfiltered.
Serve at 12°C with grilled veal chops with balsamic vinegar and butter; white meats with creamy sauces, fish and seafood.
Bourboulenc 44%, Vermentino 28%, Grenache Blanc 17%, Roussanne 11%
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