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Producer: Gerard BertrandGrape Varieties: Syrah 40%, Cinsault 30%, Grenache 30%Optimum Drinking: Within 3 yearsWine Style: Easy drinking dry roseAlcohol by Volume: 12.5%Closure: ScrewcapCountry: France
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. Formerly 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. 20 years of expertise ensures that wines bearing Gérard Bertrand's signature have a unique style, driven by the fundamental values of excellence, authenticity, conviviality and innovation. We are proud to represent this leading French name in the UK.
2019 marks a return to a more Mediterranean profile than the previous year. There was less rain than in 2018; the rain fell mainly in autumn and winter, with a marked absence during the summer which experienced a series of heatwaves. Managing the water levels was a key issue in the vineyards. Mild temperatures in winter and spring resulted in early budding, which required protection from frost using special candles. Timely spring showers guaranteed a good supply of minerals essential for the growth and development of the leaf canopy. Flowering, véraison and ripening were all delayed by seven to 10 days compared to 2018. The vines were in excellent health at harvest and the grapes reached good levels of maturity.
The contrasted region of the Languedoc-Roussillon produces fruity wines which represent all the exceptional diversity of its terroirs. The vineyards are located in the foothills of the Corbières and of the Minervois, surrounded by the local garrigue and cooled by the coastal breezes of the Mediterranean. The soils are predominantly clay limestone.
The 6ème Sens is a rosé wine produced by racking off from the vat. The grapes were not left to macerate, in order to avoid extracting too much colour. The fermentation started after leaving the must to rest and settle for approximately 48 hours. All the vinification operations were conducted under the protection of CO2 until the start of fermentation. The fermentation took place at low temperatures of between 15° to 18°C. The wine was then left on its fine lees until the start of the malolactic fermentation. It was left to age in the vat for a brief period, prior to being bottled.
Enticing deep salmon pink in colour, this is a fruity rosé with red berried fruit flavours balanced by pleasing crisp freshness and a flavoursome, tangy finish.
Serve with Mediterranean grilled vegetables, salads and herb-crusted grilled meats.
Grenache 75%, Syrah 25%
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