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Producer: Gerard BertrandGrape Varieties: 100% SyrahOptimum Drinking: Within 5 yearsWine Style: Generous fruity redAlcohol by Volume: 13.5%Closure: CorkCountry: France
A wonderful, deep red colour and a nose where violet aromas rub shoulders with spicier notes. A Syrah packed with delicious dark fruit flavours, backed with hints of chocolate and liquorice. This wine is generous, well structured and blessed with a superior aromatic complexity.
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.
The work undertaken in the vineyard is crucial. A precise and meticulous selection of the plots most suitable for producing this type of wine is undertaken. 90% of the final result depends on this painstaking work, as the vines must be in perfect health, with strong, fresh, dense foliage and selecting grapes which have reached optimal maturity. The window for successful harvesting of the fruit is very narrow, the balance between acidity / sweetness and the maturity of the tannins being so critical for this type of wine. The vines are grown using sustainable methods and have been awarded the Terra Vitis accreditation.
The vinification process for this wine is very traditional, aside from the fact that it is made without the use of sulphur or any other additives. The grapes were de-stemmed then left to macerate for approximately ten days. During this time, the only extraction work involved daily pumping over to release the full potential of the fruit. The grapes were then pressed, with each of the presses kept separately, and the wines were then racked in order to remove the coarser lees before malolactic fermentation began. After fermentation the wines were racked again and then cooled to ensure optimal stability before bottling.
Serve at 16°C as the perfect accompaniment to spicy dishes, meats with rich sauces, stuffed vegetables and mature cheeses.
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