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 LanguedocRoussillon. 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 values of excellence, authenticity, conviviality and innovation. In 2020, Gérard Bertrand was awarded Green Personality of the Year, by the Drinks Business Green Awards. We are proud to represent this leading French name in the UK.
2020 will be remembered for its extraordinarily changeable climate. The mild, wet winter generously replenished groundwater reserves, allowing budbreak to occur early. The warm, wet spring beat all records for temperatures and rainfall, stimulating intense growth, good foliage development and early flowering. The typically Mediterranean summer, with the absence of rain and high temperatures, allowed the vines to mature serenely. Harvesting began on August 18th, 10 days ahead of usual, with each variety being picked at optimal maturity. 2020 promises to be an exceptional vintage.
In the Héritage range, Gérard Bertrand highlights the history and the expression of the terroirs of the South of France, by celebrating a date which has marked the history of the appellation. In 1618, the botanist Magnol named Piquepoul as one of the most famous grape varieties in Languedoc, in his book ‘Sylve Plantarium’. The grapes are grown in a vineyard which borders the Mediterranean Sea, where the oceanic influence tempers the warm Mediterranean climate. The vines are grown in a limestone soil, which coupled with the oceanic breeze produces fresh, elegant wines.
To reduce the risk of oxidation, the grapes were picked at a time when the temperature was at its coolest, either during the night or very early in the morning. They were taken into the cellars as quickly as possible and pressed immediately in a pneumatic press. The musts were then left to ferment at low temperatures of 16 to 18°C, retaining the aromatic purity. The wine was aged on its fine lees, in stainless steel vats for approximately six months, giving the wine added depth and character. Bottling took place the following spring.
Rich and enticing aromas of citrus and hawthorn lead to a zesty palate of lemony flavours and a livewire acidity which keeps your taste buds tingling through to an invigorating finish.
Picpoul Blanc 100%.
Picpoul de Pinet