MASTER CLASSEUROPEAN WINERY OF THE YEAR
CHÂTEAU L’HOSPITALETKEY FIGURES & INTERNATIONAL ACTIVITIES
Sud de France Category                                                                   33 100                           ...
Sud de France Category•   A full range and diversity of wines: Red, White, Rosé, Sparkling, Dessert•   More than 30 differ...
Gérard Bertrand Biography1965Born on 27 January in Narbonne, South of France.1975Georges Bertrand initiates his son, Gérar...
Key business figures• Turnover = 52 millions €• Continuous growth for 10 years straight (+25%/year average for 5 years)• 5...
Exceptional Estates in the South of France
New York, 30th January 2012                                                EUROPEAN WINERY OF THE YEAR2012 RED WINEMAKER  ...
Gérard Bertrand’s commitment for            a sustainable future• Terra Vitis charter on all the estates• Organic and Biod...
The Wisigoth CrossThe Wisigoth Cross, which dates back to the 7th century, is the emblem of Gérard Bertrand wines.This cro...
Art de Vivre Mediterranean style                Our four values : excellence, authenticity, conviviality and innovation   ...
Art de Vivre Mediterranean style : Events     All year long, Gérard Bertrand plays host to cultural and gastronomic events...
FESTIVAL                                   2013: celebration of the 10th anniversary                                      ...
CHÂTEAU L’HOSPITALETTASTING
•   An unique, pure and cristal clear rosé•   Versatile wine: Asian cuisine, seafood and shellfish. Gris Blanc is a    win...
GRIS BLANC - IGP Pays d’OcGrape variety : Grenache GrisWINEMAKER’S NOTES•   The grapes are harvested by hand•   Fermentati...
•   Enticing flavours from a blend of typical Mediterranean    grape varieties•   Instant pleasure: let your intuition be ...
6ème SENS WHITE - IGP Pays d’OcGrape varieties : Grenache,Viognier and ChardonnayWINEMAKER’S NOTES•   Hand picking of all ...
•   100% varietal wines from the emblematic grape varieties with    South of France character.•   Organic wines.•   Gérard...
NATURALYS CHARDONNAY - IGP Pays d’OcGrape variety : ChardonnayWINEMAKER’S NOTES• A very careful vinification• Vinification...
Terroir                   “Stylistically typical                          of their                     region of origin”GE...
TERROIR PICPOUL DE PINET•   The village of Pinet is situated near Thau•   The grape known as Piquepoul was first grown nea...
GERARD BERTRAND TERROIR – AOP PICPOUL DE PINETGrape variety : PicpoulWINEMAKER’S NOTES• The fruit is handpicked• Fermentat...
100% varietal wines from the emblematic grape varieties            with South of France character            “Capitelles” ...
LA VIEILLE CAPITELLE SAUVIGNON - IGP Pays d’OcGrape variety : SauvignonWINEMAKER’S NOTES•   Hand-picking.•   A part of the...
NATURALYS VIOGNIER - IGP Pays d’OcGrape variety : ViognierWINEMAKER’S NOTES•   Vinification is temperature controlled in s...
LA VIEILLE CAPITELLE VIOGNIER - IGP Pays d’OcGrape variety : ViognierWINEMAKER’S NOTES• Hand-picking• A part of the juice ...
AOP Corbières & Corbières Boutenac• The Domaine Georges Bertrand was bought by Gerard Bertrands father in 1970.• Georges B...
AOP CorbièresDOMAINE GEORGES BERTRAND – AOP CorbièresGrape varieties : 35% Grenache Blanc, 25% Marsanne, 25% Roussanne, 15...
•   All 60 hectares are managed in a biodynamic manner, making Cigalus one    of the largest estates of its kind in France...
CIGALUS BLANC – IGP Aude HauteriveGrape varieties : 80% Chardonnay, 15% Viognier and 5% SauvignonWINEMAKER’S NOTES• Sauvig...
6ème SENS ROSE - IGP Pays d’OcGrape varieties : Grenache, Syrah and CinsaultWINEMAKER’S NOTES•   Hand picking of all grape...
LA VIEILLE CAPITELLE GRENACHE ROSE - IGP Pays d’OcGrape variety : GrenacheWINEMAKER’S NOTES•   The grapes are vinified in ...
6ème SENS RED - IGP Pays d’OcGrape varieties : Syrah and MerlotWINEMAKER’S NOTES•   Hand picking of all grape varieties•  ...
NATURALYS PINOT NOIR - IGP Pays d’OcGrape variety : Pinot NoirWINEMAKER’S NOTES•   The grapes are destemmed and macerated ...
LA VIEILLE CAPITELLE PINOT NOIR - IGP Pays d’Oc    Grape variety : Pinot NoirWINEMAKER’S NOTES•     The grapes are hand-ha...
NATURALYS MERLOT - IGP Pays d’OcGrape variety : MerlotWINEMAKER’S NOTES• The grapes are destemmed and macerated for 15 to ...
LA VIEILLE CAPITELLE MERLOT - IGP Pays d’OcGrape variety : MerlotWINEMAKER’S NOTES•   Hand-picking•   The wine is aged in ...
TERROIR SAINT-CHINIAN• Saint-Chinian         is a renowned wine making region located    in the North of Languedoc where i...
GERARD BERTRAND TERROIR – AOP Saint-ChinianGrape varieties : 50% Syrah and 50% MourvèdreWINEMAKER’S NOTES• Hand picked, pa...
AOP Coteaux du Languedoc – Terrasses du Larzac•   Located at the foot of the Larzac plateau at an altitude of 300m,    Châ...
CHÂTEAU LA SAUVAGEONNE Cuvée Pica BrocaAOP Côteaux du Languedoc Terrasses du LarzacGrape varieties : 70% Syrah and 30% Gre...
Cuvée d’ExceptionDOMAINE GEORGES BERTRAND Cuvée d’Exception - AOP Corbières BoutenacGrape varieties : 40% Syrah, 35% Carig...
CIGALUS ROUGE – IGP Aude HauteriveGrape varieties : 40% Cabernet Sauvignon, 30% Syrah, 20% Merlot, Grenache, Carignan, Cab...
The Viala comes from Château Laville Bertrou, situated amongst the exceptional terroirs of the                   La Livini...
LE VIALA – AOP Minervois La LivinièreGrape varieties : 60% Syrah, 25% Grenache, 15% CarignanWINEMAKER’S NOTES• The grapes ...
La Forge is a wine crafted by Gérard Bertrand in memory of his father, Georges               Bertrand, from the terroir of...
LA FORGE – AOP Corbières BoutenacGrape varieties : Carignan and SyrahWINEMAKER’S NOTES• Full bunch maceration for the Cari...
•   Banyuls wines are first of all for the pleasure, the vines are very exposed    all year long to the sun on schist soil...
GERARD BERTRAND – BanyulsGrape varieties : 80% Grenache Noir and 20% Grenache GrisWINEMAKER’S NOTES•       Harvest by hand...
The vines are spread over 86 municipal territories in the Pyrénées-Orientales and 9 villages in the Aude regionThe soils h...
GERARD BERTRAND – Rivesaltes 1988Grape variety : 100% Grenache NoirWINEMAKER’S NOTES•   Short traditional vinification (4-...
LEGEND VINTAGE RIVESALTES 1974 – AOP RivesaltesGrape varieties : Grenache Noir, Maccabeu and grenache GrisWINEMAKER’S NOTE...
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Gerard Bertrand wines

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Some wonderful information about Gerard Bertrand and his beautiful wines. Available from me at www.wineman.co.uk/brand/gerard-bertrand

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Gerard Bertrand wines

  1. 1. MASTER CLASSEUROPEAN WINERY OF THE YEAR
  2. 2. CHÂTEAU L’HOSPITALETKEY FIGURES & INTERNATIONAL ACTIVITIES
  3. 3. Sud de France Category 33 100 15 600• Producing wine since Roman/Greek Times, 500 B.C. 27 800• Largest wine producing region in the world : 18 600 117 500  246 000 ha 76 300  1/3 of French production, 12 million hl 27 000 246 000 ha
  4. 4. Sud de France Category• A full range and diversity of wines: Red, White, Rosé, Sparkling, Dessert• More than 30 different varietals in the South of France  Grenache, Carignan, Syrah, Mourvèdre  Chardonnay, Merlot, Cabernet Sauvignon, Sauvignon Blanc, Pinot Noir, Moscato• Leading French wine region for organic wine• A new generation of rising stars : “The Crus” born of the South of France
  5. 5. Gérard Bertrand Biography1965Born on 27 January in Narbonne, South of France.1975Georges Bertrand initiates his son, Gérard into the art of harvesting at the family estate : Villemajou in Boutenac,in the Corbières area.1984Begins his career as a rugby player for Narbonne. His career was to come to an end at Paris after 10 years of experience ofsport at the highest level, during which he learned the values of rugby.1987Starts working, at the family estate of Villemajou with his father, who instils his passion for the terroir in Gérard. Hisfather dies prematurely in October of the same year.1992Founds the company Société des Vins Gérard Bertrand which, in the ensuing years, acquires Domaine Cigalus in Bizanet(Aude) and Château Laville Bertrou in La Livinière (Hérault).1993-1994Captain of Stade Français Paris rugby club.2002Develops wine-tourism with the Art de Vivre concept at the Société des Vins Gérard Bertrand headquarter.2010The Gérard Bertrand Group buys Château Aigues Vives in Corbière Boutenac, thereby continuing to develop the renown of thefinest wines in Languedoc2011Acquisition of Château La Sauvageonne in Terrasses du Larzac (Hérault).
  6. 6. Key business figures• Turnover = 52 millions €• Continuous growth for 10 years straight (+25%/year average for 5 years)• 50% of sales on the export market• Wines distributed in 75 countries (15 countries opened in 2012)• 1 million case sold• 180 employees• 7 wine estates (= 470 ha) in Languedoc• Leader of organic wine in French off premise
  7. 7. Exceptional Estates in the South of France
  8. 8. New York, 30th January 2012 EUROPEAN WINERY OF THE YEAR2012 RED WINEMAKER OF THE YEAR London, 11th sept 2012
  9. 9. Gérard Bertrand’s commitment for a sustainable future• Terra Vitis charter on all the estates• Organic and Biodynamic farming on Domaine de Cigalus.• Leader on the French market for wines made with organically grown grapes  65% market share of organically grown wines in the PGI category• Protection and maintenance of winegrowing landscapes  Garrigues on the Massif de la Clape, dry-stone walls at La Livinière• Protection of biodiversity, and partnerships with environmental associations  LPO, Association des Amis de la Clape• Carbon footprint audit carried out for all the group’s activities  Carbon neutral certification for Château l’Hospitalet  Energy expenditure reduction plan• Promotion of eco-tourism  organisation of weekends to discover local plant and animal life  hotel awarded Green Key certification in 2010.
  10. 10. The Wisigoth CrossThe Wisigoth Cross, which dates back to the 7th century, is the emblem of Gérard Bertrand wines.This cross is the prototype of what would later become, after centuries of development, the Languedoc Cross. Alpha and Omega : The doves drinking from the chalice : beginning and end, represent the vegetative represent sharing, the ritual of cycle of the vines, which communion. are reborn every year.
  11. 11. Art de Vivre Mediterranean style Our four values : excellence, authenticity, conviviality and innovation are epitomized in our unique promise: to share the Art de Vivre of the South of France.Gérard Bertrand has an hotel (38 custom-designed rooms) and a restaurant offering inventivecuisine giving pride of place to local products and ideally pairingwith our finest wines.
  12. 12. Art de Vivre Mediterranean style : Events All year long, Gérard Bertrand plays host to cultural and gastronomic events in which we share our vision of Art de Vivre, Mediterranean style. In spring the ART DE VIVRE – VIVRE L’ART FESTIVAL Contemporary art exhibitions dotted around the estate. Earth from above exhibition by Yann Arthus Bertrand and 14 regional artists May 2012 In winter, CELEBRATION OF PRUNING, With truffle hunting, & gastronomic truffle dinner. December 2012
  13. 13. FESTIVAL 2013: celebration of the 10th anniversary 2012: Earth, Wind & Fire, Funk Brothers, Olivia Ruiz, Kid Creole In 2012 we hosted 7.500 spectators, 200 journalists,1.000 customers, 15 countriesOpening of the Festival witha Breitling patrol private show, August 2012
  14. 14. CHÂTEAU L’HOSPITALETTASTING
  15. 15. • An unique, pure and cristal clear rosé• Versatile wine: Asian cuisine, seafood and shellfish. Gris Blanc is a wine for all occasions (aperitifs, buffets, tapas, stylish bars, beach bars…)• Extensive route to market: excellent acceptance in both classic distribution and trendy outlets including bars and clubs.• A modern & premium rosé
  16. 16. GRIS BLANC - IGP Pays d’OcGrape variety : Grenache GrisWINEMAKER’S NOTES• The grapes are harvested by hand• Fermentation is done under a protective carbonic gas atmosphereTASTING NOTES• The color is really crystalline• The nose and the palate show fruit character• It reveals freshness, highlighting the fruity flavors• In mouth, the wine is very tasty and acidulous on the finishSERVING SUGGESTIONSBest served at 14°C, as an aperitif or with mixed salads, hotappetizers, oven-baked fishes and spicy dishes.
  17. 17. • Enticing flavours from a blend of typical Mediterranean grape varieties• Instant pleasure: let your intuition be your guide.  6ème is the ideal consensus of sight, touch, sound, smell and taste which leads you to discover the 6th sense.• Value for money, ideal for banqueting and wine by the glass.
  18. 18. 6ème SENS WHITE - IGP Pays d’OcGrape varieties : Grenache,Viognier and ChardonnayWINEMAKER’S NOTES• Hand picking of all grape varietiesTASTING NOTES• The color is pale yellow with green tints.• The nose is complex, both floral (laurel, acacia, box tree) and fruity ( exotic and citrus fruits).• A very aromatic mouth with a nice acidity level. Grades of fresh fruits and an unctuous final. Very enjoyable and easy wine thanks to his aromatic freshness.SERVING SUGGESTIONSTo be served at 12-13° on hot and salty starters, fish, poultryand fresh cheeses. To be discovered too as an aperitif.
  19. 19. • 100% varietal wines from the emblematic grape varieties with South of France character.• Organic wines.• Gérard Bertrand, leader on the French market for wines made with organic wines  (65% market share of organically grown wines in the PGI category)
  20. 20. NATURALYS CHARDONNAY - IGP Pays d’OcGrape variety : ChardonnayWINEMAKER’S NOTES• A very careful vinification• Vinification is temperature controlled in stainless steel vats• The wine remains three months on lees• Aged in oak for 30% of the blend for 6 months• It ages in bottle for a few months.TASTING NOTESCool and generous with subtle notes of peaches andblossomThis Chardonnay will be ideal at 8-10°C with fish ormature cheeses.
  21. 21. Terroir “Stylistically typical of their region of origin”GERARD BERTRAND TERROIR GERARD BERTRAND TERROIR AOP Picpoul de Pinet AOP Saint-Chinian
  22. 22. TERROIR PICPOUL DE PINET• The village of Pinet is situated near Thau• The grape known as Piquepoul was first grown near Pinet and gave the name to the wine known today as Picpoul de Pinet• A wine produced from the limestone soils of the Mediterranean and separated from the Mediterranean sea only by the Thau Lagoon
  23. 23. GERARD BERTRAND TERROIR – AOP PICPOUL DE PINETGrape variety : PicpoulWINEMAKER’S NOTES• The fruit is handpicked• Fermentation is initiated and is maintained at a cool temperature of 16°C.• Aged on its lees for approximately 6 monthsTASTING NOTES• The robe has a pale straw hue with shards of peppermint green• The nose is complex and full of citrus and floral notes• On the second nose; one finds a deeper aroma of exotic fruit and a hint of coconut• The palate is robustly rich in real zesty fruit and livewire acidity which keeps your taste-buds tinglingFOOD PAIRINGThe ideal wine for sea food, as suggested by its terroir
  24. 24. 100% varietal wines from the emblematic grape varieties with South of France character “Capitelles” are most commonly small dry-stone and round huts. In Southern French vineyards located on hills winegrowers have often used surroundings block to build these ones, which were used as a shelter and to store tools.”
  25. 25. LA VIEILLE CAPITELLE SAUVIGNON - IGP Pays d’OcGrape variety : SauvignonWINEMAKER’S NOTES• Hand-picking.• A part of the juice is aged in 225 litres oak barrels for 4 monthsTASTING NOTES• The robe has a light and pale yellow hew with glimmers of green shimmering in the glass.• The intense nose displays citrus and exotic fruits aromas, with floral, vegetal and mineral hints.• Lively, the palate is in harmony with the aromas revealed on the nose and develops on light mentholated notes.• Fresh, aromatic and fine-structured, this Sauvignon offers a greedy and long finish.SERVING SUGGESTIONSEnjoy at 12 °C with grilled fish, shell fish,Mediterranean salads or mild cheese.
  26. 26. NATURALYS VIOGNIER - IGP Pays d’OcGrape variety : ViognierWINEMAKER’S NOTES• Vinification is temperature controlled in stainless steel vats• The wine remains three months on lees• Aged in oak for 30% of the blend for 6 months• It ages in bottle for a few months.TASTING NOTES• Pale yellow colour with green hue.• Nose of white flowers: acacia, jasmine and orange flowers.• Crisp and fruity, with a voluptuous, creamy taste, this Viognier offers pleasant flavours of honeysuckle and ripe pear• The finish is lively with a good length.SERVING SUGGESTIONSEnjoy at 8-10°C, as an aperitif with appetizers, with shellfish,fresh fish, poultry or Asian cuisine.
  27. 27. LA VIEILLE CAPITELLE VIOGNIER - IGP Pays d’OcGrape variety : ViognierWINEMAKER’S NOTES• Hand-picking• A part of the juice is aged in 225 litres oak barrels for 4 monthsTASTING NOTES• The robe has a pale yellow colour with green hue.• The intense bouquet displays white flowers scents: acacias, hyacinth and orange tree flowers.• Fruity, unctuous and smooth, it offers pleasant flavours of honeysuckle, ripe pear, peach, orange tree flower and citrus fruits.• The finish is crisp and lively with a good length.SERVING SUGGESTIONSEnjoy at 8-10°C, as an aperitif with appetizers, with shellfish,fresh fish, poultry or Asian cuisine.
  28. 28. AOP Corbières & Corbières Boutenac• The Domaine Georges Bertrand was bought by Gerard Bertrands father in 1970.• Georges Bertrand was a pionneer and a leading light in the Appellation of Corbières to push the quality bar higher and higher.• Covering a total of 130 hectares, this estate is the spearhead of the Boutenac appellation, the first special cru in the Corbières to earn official recognition from the INAO in 2005 (Institut National des Appellations d’Origine).• One outstanding feature of the estate is its very old Carignan vines• The soil is dominated by rounded pebbles, encouraging the vines to plunge their roots deep into the soil, protecting them against the familiar Mediterranean dangers.
  29. 29. AOP CorbièresDOMAINE GEORGES BERTRAND – AOP CorbièresGrape varieties : 35% Grenache Blanc, 25% Marsanne, 25% Roussanne, 15% BourboulencWINEMAKER’S NOTES• Harvesting is in early October (very late for white varietals)• The wine is fermented on lees in French oak with « stirring up » daily during the fermentationTASTING NOTES• Opaque pale yellow• Bouquet of toasted oak and minerals with a dominance of tropical fruit• Engaging, elegant palate, perfectly balanced; fresh, lively and round• Long, attractive finish.FOOD PAIRINGBest to be enjoyed served at 18°C with roast lamb,game and fine cheeses.
  30. 30. • All 60 hectares are managed in a biodynamic manner, making Cigalus one of the largest estates of its kind in France• This philosophy of respect for the terroir allows us to showcase the natural finesse of our grapes• Expression of the Mediterranean identity• The estate carries the Demeter certification
  31. 31. CIGALUS BLANC – IGP Aude HauteriveGrape varieties : 80% Chardonnay, 15% Viognier and 5% SauvignonWINEMAKER’S NOTES• Sauvignon grapes are selected first, in order to keep their freshness and acidity• Chardonnay grapes are then picked having reached full maturity• Late-maturing Viognier is selected last• 70% of the juice is fermented in new French oak barrels• Aged for approximately 8 months, with frequent stirring up for the 70% in barrelTASTING NOTES:• Bright yellow with pale green reflections• Bouquet with a lot of white flowers, citrus fruits combined with white fruits and honey• The palate is lush, opulent and smooth and at the same time very fresh. Hints of subtle vanilla, light toasty oak taste and very aromatic tropical fruits• The long, pleasant finish is lively and fresh FOOD PAIRING: Best served at 11°C with turbot and scallops.
  32. 32. 6ème SENS ROSE - IGP Pays d’OcGrape varieties : Grenache, Syrah and CinsaultWINEMAKER’S NOTES• Hand picking of all grape varietiesTASTING NOTES• A very pleasantly rounded pink colour• The nose is complex, both floral and fruity (summer fruits)• Smooth attack with a lot of fruits• Very long aromatic persistence with very soft tannins and a lot of volume. Pleasure wine, very palatable and savourySERVING SUGGESTIONSTo be served at 16-17° with pork meats, cold starters,familial food and every kind of cheeses.
  33. 33. LA VIEILLE CAPITELLE GRENACHE ROSE - IGP Pays d’OcGrape variety : GrenacheWINEMAKER’S NOTES• The grapes are vinified in bleeding of a vatTASTING NOTES• The nose and the palate show fruit character• It reveals freshness, highlighting the fruity flavors• In the mouth, the wine is very tasty and acidulous on the finishSERVING SUGGESTIONSBest served at 14°C, as an aperitif or with mixed salads,hot appetizers, oven-baked fish and spicy dishes.
  34. 34. 6ème SENS RED - IGP Pays d’OcGrape varieties : Syrah and MerlotWINEMAKER’S NOTES• Hand picking of all grape varieties• Carbonic maceration• Temperature control (maximum 25°C) and maturing in French oak barrel for 20% of the blending.TASTING NOTES• Deep red color with shiny tints• The nose is complex, both floral and fruity ( black fruits)• Smooth attack with a lot of fruits and spices• Very long aromatic persistence with very soft tannins and a lot of volumeSERVING SUGGESTIONSTo be served at 16-17° with pork meats, cold starters, familial foodand every kind of cheeses.
  35. 35. NATURALYS PINOT NOIR - IGP Pays d’OcGrape variety : Pinot NoirWINEMAKER’S NOTES• The grapes are destemmed and macerated for 15 To 20 days at a controlled temperature of 25° to 30°C.• Frequent pumping-overTASTING NOTES• Ruby color• This fruity wine offers aromas of ripe cherry, wild raspberry and spices• The tannins are silky and the finish elegant and well-balancedSERVING SUGGESTIONSServe at 16° C with grilled lamb, chicken tagineor mature cheeses.
  36. 36. LA VIEILLE CAPITELLE PINOT NOIR - IGP Pays d’Oc Grape variety : Pinot NoirWINEMAKER’S NOTES• The grapes are hand-harvested• Grapes are destemmed and cooled at 8°C• A part of the wine is aged in barrels during 8-10 monthsTASTING NOTES• The robe has a ruby color• On the nose, aromas of red fruits, cooked strawberries and cherry are dominant• Some spiced and roasted notes as well as liquorice flavors• This wine is sharp, fresh with an elegant and a tight tannic structure. SERVING SUGGESTIONS Enjoy at 18 °C with grilled meats or mature cheese.
  37. 37. NATURALYS MERLOT - IGP Pays d’OcGrape variety : MerlotWINEMAKER’S NOTES• The grapes are destemmed and macerated for 15 to 20 days at a controlled temperature of 25° to 30°C.• Frequent pumping-over guarantees the best expression from this grape variety.TASTING NOTES• Round and fruity with blackcurrant aromas• This Merlot will be ideal at 18 ° C with red meats, mushroom risotto or creamy cheeses.
  38. 38. LA VIEILLE CAPITELLE MERLOT - IGP Pays d’OcGrape variety : MerlotWINEMAKER’S NOTES• Hand-picking• The wine is aged in 225 litre French oak barrels for 8 months.TASTING NOTES• The robe has an intense and deep ruby colour with light purple tints• Powerful nose with ripe red and black fruits scents and some notes of spices, aromatic plants and underbrush• Supple and aromatic, the palate is in harmony with the aromas revealed on the nose• Smooth and elegant, well-structured and powerfulSERVING SUGGESTIONSEnjoy at 18 °C with grilled meats and poultry, ormature cheese.
  39. 39. TERROIR SAINT-CHINIAN• Saint-Chinian is a renowned wine making region located in the North of Languedoc where its viticultural traditions date back to the Middle Ages.• Our vineyards are ideally suited on elevated south facing slopes dominated by a schist based soil.
  40. 40. GERARD BERTRAND TERROIR – AOP Saint-ChinianGrape varieties : 50% Syrah and 50% MourvèdreWINEMAKER’S NOTES• Hand picked, parcel by parcel• The finest cuvees are selected for blending and aged in barrels for 8 monthsTASTING NOTES• Deep red robe with violet glints• On the nose the wine reveals a rich bouquet of red forest fruits with hints of thyme and rosemary lingering in the background• The palate is supple and round with soft grain tannins neatly framing the fruit• The finish is long and mineral freshFOOD PAIRINGServe at 18°C with roast meats, rustic pastadishes and mature cheeses
  41. 41. AOP Coteaux du Languedoc – Terrasses du Larzac• Located at the foot of the Larzac plateau at an altitude of 300m, Château La Sauvageonne overhangs the village of St Jean de la Blaquière.• Sandstone and schistes are always simultaneously present and make this terroir very unique.• The Ruffes, is a sedimentary rock that origins from the first era and is very rich in minerals (iron, bauxite…) which gives it this particular colour• The vineyard of 40 hectares is mainly composed of Syrah and Grenache Noir
  42. 42. CHÂTEAU LA SAUVAGEONNE Cuvée Pica BrocaAOP Côteaux du Languedoc Terrasses du LarzacGrape varieties : 70% Syrah and 30% GrenacheWINEMAKER’S NOTES• The Cuvée Pica Broca is a selection of the estate’s very best vine plots• Hand-picked when fully ripe and with limited yields• Very long maceration (20-25 days)• Aged in French oak barrel for 12-16 monthsTASTING NOTES• Intense ruby red color with golden rims• Typical « garrigue » aromas, jammy and spicy with subtles notes of dark fruits and gingerbread• Elegant tanins, well balanced and a pleasant livelinessFOOD PAIRINGTo be discovered with rib of beef, grilled withwine shoots, game: woodcock, wild duck, andboar. Best served at 17°C.
  43. 43. Cuvée d’ExceptionDOMAINE GEORGES BERTRAND Cuvée d’Exception - AOP Corbières BoutenacGrape varieties : 40% Syrah, 35% Carignan, 15%Grenache, 10% MourvèdreWINEMAKER’S NOTES• Hand picked and then a “double” sorting on the table is undertaken.• Carignan and Syrah are vinified according to the principles of carbonic maceration• Grenache and Mourvèdre are vinified according to traditional maceration.• The wine is aged in barrel for aging 8 months.TASTING NOTES• The robe is rich and sabled• Aromatically complex with hints of jammy fruit, soft spice, leather and coffee• The palate is round and soft with lovely fruit framed in fine grain tannins• This is a wine with good cellaring potentialFOOD PAIRINGTo be discovered with grilled red meats,Mediterranean dishes and mature cheese. Bestserved carafe at 17°C.
  44. 44. CIGALUS ROUGE – IGP Aude HauteriveGrape varieties : 40% Cabernet Sauvignon, 30% Syrah, 20% Merlot, Grenache, Carignan, Cabernet Franc, & CaladocWINEMAKER’S NOTES• Each variety is vinified separately• The varieties are blended and placed in 225 litre new French oak barrels for 12 monthsTASTING NOTES:• Intense ruby colour with a mahogany hue• First the bouquet shouts concentrated, very ripe black fruit. Some notes of grilled spice and toasted oak unfolds• The palate is lush and opulent with velvety tannins• Black fruit reappear with a complex empyreumatic web leading into mint• The finish is long with a perfect balance. FOOD PAIRING: To be opened one or two hours before serving at 16°C with grilled red meats, Mediterranean dishes and mature cheese.
  45. 45. The Viala comes from Château Laville Bertrou, situated amongst the exceptional terroirs of the La Livinière appellation officially recognized since 1998The Viala’s Terroir is located in the mid-south of the Languedoc at the heights of the village la Livinière (120m of altitude). It is caracterized by a semi-arid Mediterranean climate.The ground is made up of a mosaic of stripped marlstone, associated to chalky limestone and compact limestone
  46. 46. LE VIALA – AOP Minervois La LivinièreGrape varieties : 60% Syrah, 25% Grenache, 15% CarignanWINEMAKER’S NOTES• The grapes are hand- harvested• The Carignan and the Syrah are fermented according to the principle of the carbonic maceration• The wine is aged in new barrels of 225 litres for a minimum time period of 12 months.TASTING NOTES:• Powerful nose of blackberries and violets• A beautiful attack on the mouth, smooth tannins and subtle woody notes, beautifully balanced• An infinitive lasting taste in the mouth.• An extreme delicacy and a huge lasting potential, one to keep in the cellar for up to 15 years!
  47. 47. La Forge is a wine crafted by Gérard Bertrand in memory of his father, Georges Bertrand, from the terroir of Corbières Boutenac.This soil of rounded pebbles allows the vines to lay their roots deep, the perfect conditions for these century-old Carignan and mature Syrah vines to flourish.
  48. 48. LA FORGE – AOP Corbières BoutenacGrape varieties : Carignan and SyrahWINEMAKER’S NOTES• Full bunch maceration for the Carignan and destemming for the Syrah• Matured in new oak barrels for 12 months• Bottled without filtering or fining.TASTING NOTES• Deep ruby colour• A complex bouquet of dark fruits, truffle, spices and wild herbs• A very concentrated wine, opulent and rich with an aromatic structure dominated by dark fruit flavours• A wine which showcases the strength and elegance of the Boutenac appellation
  49. 49. • Banyuls wines are first of all for the pleasure, the vines are very exposed all year long to the sun on schist soil• Grenache is the King Varietal
  50. 50. GERARD BERTRAND – BanyulsGrape varieties : 80% Grenache Noir and 20% Grenache GrisWINEMAKER’S NOTES• Harvest by hand• Pure alcohol is added to the must = Mutage• The maceration takes place during more than 3 weeks• Aged for 12 months in oak barrels of 225 to 350 litres• Aged in bottle for more than 1 year in underground cellar TASTING NOTES: • Crimson red colour with purple tint • There is a Lovely bouquet of red fruits and wild berries on the nose • Long and elegant finish, round and full on the palate FOOD PAIRING: Best enjoyed at 16°C with wild berries fruits desserts, or on blue cheese. It is also very enjoyable as an aperitif.
  51. 51. The vines are spread over 86 municipal territories in the Pyrénées-Orientales and 9 villages in the Aude regionThe soils here are composed principally of granite and gneiss sands, with brown and black schists and some redlimestone
  52. 52. GERARD BERTRAND – Rivesaltes 1988Grape variety : 100% Grenache NoirWINEMAKER’S NOTES• Short traditional vinification (4-5 days)• MutageTASTING NOTES:• The color is amber with terracotta glints• Fine and complex nose of dried fruits, hazelnuts and dried currants• An astonishing wine with an exceptional length and a praline aromas endingFOOD PAIRING:To be served at 12° - 14°C as an aperitif, with bluecheeses (Stilton, French Roquefort), chocolatedesserts (brownies) or a fruit salad.
  53. 53. LEGEND VINTAGE RIVESALTES 1974 – AOP RivesaltesGrape varieties : Grenache Noir, Maccabeu and grenache GrisWINEMAKER’S NOTES• Mutage• The wines are then matured in wooden tuns, casks or barrels for 9 to 12 months before being either bottled or blended and transferred to vats where they will mature slowly and peacefully• For this particular wine, the second maturing period lasted for over fifty yearsTASTING NOTES• An amber colour with a coppery tints• The complex bouquet offers aromas of cocoa, dried fruits, coffee and caramel. Aromatic on the palate, revealing notes of dried fig, honey, wlanuts, caramel and beeswax.• The finish is very long-lasting and smooth, with a delicious hint of caramel FOOD PAIRING Best enjoyed at 16°C with foie gras and chocolate desserts.

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