Gérard Bertrand - Château la Sauvageonne 2013
Ref : 468764
Bottle 75 cL
i.e. 26.50 € / liter
- Keeping level Ready to drink
- Service temperature 11°
Our food and wine pairings
- Grilled Fish
- Soft cheese
- White meat
Our oenologists' opinion
Fruity and well-rounded
Its pale salmon colour brings out an open aroma of peach and redcurrant. As for the taste, this wine is balanced, honest, fine, round, well signed and with a tense and nervous finish with a mineral touch.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
There are two winemaking methods for the rosé. The direct pressing one consists of thoroughly pressing the grapes after the harvests. The maceration or bleeding consists of letting the grapes soak in stainless steel tanks.
Domain and appellation
Domaine Gérard Bertrand
A domain of international prestige, Gérard Bertrand contributes to the glorification of the southern vineyards of France, the world's largest wine-growing area. Orbiting the finest terroirs of Languedoc Roussillon, the Gérard Bertrand wines are part of tradition and innovation.
- Terroir: The plots are located at the centre-north of the Hérault, backed by the Causse du Larzac reliefs. This climate zone experiences large temperature variations: the distance from the sea and the nearby Causse brings a certain freshness during summer nights which is beneficial to a slow and progressive maturation of the berries.
- Vinification: After pressing the grapes, the best juices are racked in the cold for a longer or shorter period depending on the desired flavour. Fermentation lasts between 15 and 30 days depending on the degree of clarification and applied temperature. The wine is then aged in barrels on lees with stirrings for 6 months.
Grapes Cinsault, Grenache Noir, Syrah
- Cinsault : 30%
- Grenache Noir : 50%
- Syrah : 20%