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Producer: Gerard BertrandGrape Varieties: Syrah 60%, Grenache 20%, Mourvèdre 20%Optimum Drinking: Within 4 yearsWine Style: Expressive fruity full bodied redAlcohol by Volume: 14.5%Closure: CorkCountry: France
Expressive, up-front and full flavoured, showing ripe and chunky red fruits, blackcurrant and blueberry with spicy undertones.
In 2008, artisan vigneron Charles Perez took over the Mas Bécha estate, located in the Roussillon terroir of the ‘Aspres’, close to the Spanish border. He planted 25 hectares of organic vineyard, nestled in a rich and well preserved biodiverse environment. The vines are planted on three hillsides at elevations of 100 metres above sea level. Charles passionately believes in respecting the environment, he concentrates on the best parcels and terroirs to cultivate Syrah, Grenache and Mourvèdre vines organically. Mas Bécha has become renowned for its fruit-forward wines with marked freshness and elegance. Each of his cuvées is dedicated to family members and every year a new artist designs the quirky and original labels.
2018 saw a rainy spring, followed by a long, regular summer. At the peak of the summer a heatwave took place with temperatures reaching a high of 35°C, which reduced disease pressure in the vineyard. Rain was minimal, with 20 millimetres falling in June, 5 mm in July and 15mm in August, enough to refresh the vines and stave off drought. The berries produced were small to medium in size and were full of concentrated fruit flavours.
The vines are grown in ‘Aspres’ terroir, which means “arid” in Catalan, and this characterises the sun-drenched terroir which is bordered by a landscape of garrigue. The Mas Bécha grapes come from selected parcels, with clay, silt and marble pebble stone soils. The vines are farmed organically; without the use of pesticides or chemicals. Manure and compost is used on the vines from organic matter, which is made on site. The vines are treated with fermented plants, copper and sulphur.
The wine was made following a philosophy of minimal intervention. The grapes underwent cold fermentation with selected yeasts, which lasted between two and four days. During the vinification, modern and gentle techniques such as cold soaking were used to extract aromas, colour and structure; no plunging or pumping over took place. A gentle pressing was followed by a short ageing in stainless steel tanks to preserve the integrity of the fruit.
Expressive, up-front and complex, with ripe red fruits, blackcurrant and blueberry supported by spicy undertones of pepper and cinnamon and delicate hints of garrigue. Velvety and silky with concentrated fruit through to a balanced finish.
Charcuterie, rack of thyme lamb 'en croute' or rib eye steak.
Syrah 60%, Grenache 20%, Mourvèdre 20%
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