Gérard Bertrand Great Wines Selection Box

A selection of three châteaux with strong significance for Gérard Bertrand: his origins at Château de Villemajou, fulfillment at Château la Soujeole and the discovery of new terroirs at Château la Sauvageonne.

• Château la Sauvageonne great red wine, AOP Terrasses du Larzac
• Château de Villemajou great red wine, AOP Corbières Boutenac
• Château de la Soujeole great red wine, AOP Malepère

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Appellation : Ideal for special occasions
Format : 750ml
Cépage(s) : Grenache noir, Syrah, Carignan, Mourvèdre, Cabernet Franc, Merlot, Malbec
Degré d'alcool : 15.0
Sku : PACK022

Château la Sauvageonne: Manual harvests, on low-yielding vines, are triggered on the basis of maturity checks, analysis of polyphenols contained in the grape skins and by daily tasting of the grapes as the harvest approaches. The picking of healthy and ripe berries is an essential aspect in the process of producing a Grand Vin. After the harvest, the grapes are traditionally taken to the winery in the following hour in comports. The berries are sorted and then destemmed before being placed in a temperature-controlled vat. Each grape variety is vinified separately. The maceration period is around 20 to 25 days. At the end of winter, the wines are transferred to new 225l barrels for a stay of between 12 and 16 months. Château de Villemajou: The remarkable quality of this vintage lies in the exceptional quality of the grapes. Indeed, the property has old vines aged 80 years for Carignan and 30 years for Syrah. Yield control, 25hl/ha, is carried out by using green harvesting to homogenize the load of each vine, and thus obtain a "grouped" maturation of the bunches. The harvest is manual according to tradition and the wines are then placed in 225-liter Bordeaux barrels in our cellar for a period of approximately 10 to 12 months. They are neither fined nor filtered before bottling and the bottles are then kept for 12 months before being marketed. Château de la Soujeole: The harvest is manual with sorting carried out at the plot and in the cellar. The grapes are destemmed and then vatted to be vinified in traditional maceration. Each plot and each grape variety are vinified separately. The wine is then aged in French oak barrels for 12 months. At each stage of the aging process up to bottling, particular attention is paid to respecting the rhythms of biodynamics.

Château la Sauvageonne: This Grand Vin with a ruby ​​color and slightly tiled highlights reveals a spicy nose with notes of scrubland and candied fruits. On the palate, it reveals silky and elegant tannins, forming a beautiful balance with the finesse of Grenache, the emblematic grape variety of the region. This wine can be drunk now and heralds a very promising future. Château de Villemajou: With a deep garnet color, Château de Villemajou reveals notes of toast, liquorice and cloves and offers powerful and elegant aromas of stewed fruits, sweet spices, leather and roasting. Château de la Soujeole: Ruby, blackcurrant and black fruits with a hint of chocolate and mocha. Quite concentrated with well-integrated powerful tannins. Beautiful freshness at the end. Tasty, complex with very well-integrated barrel aging notes, concentrated and long.

Keep away from sunlight and at a constant temperature

Château la Sauvageonne: To be enjoyed with grilled meats from Aubrac, local dishes and cheeses from Larzac. Château de Villemajou: Decant and serve at 16°C with rack of lamb, game or mature cheeses. Château de la Soujeole: To be consumed at 16°C with grilled meats or in sauce, it also goes perfectly with the regional specialty: cassoulet.