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. 2020 promises to be an exceptional vintage.
The majority of the grapes come from estate vineyards. The work undertaken in the vineyard is crucial. A precise and meticulous selection of the plots most suitable for producing this type of wine is undertaken. 90% of the final result depends on this painstaking work, as the vines must be in perfect health, with strong, fresh, dense foliage and only grapes which have reached optimal maturity are selected. The window for successful harvesting of the fruit is very narrow, as the balance between acidity and sweetness; and the maturity of the tannins is so critical for this type of wine.
The vinification process for this wine is very traditional, aside from the fact that it is made without the use of sulphur or any other additives. The grapes were destemmed then left to macerate for approximately 10 days. During this time, the only extraction work involved daily pumping over to release the full potential of the fruit. The grapes were then pressed, with each of the pressed wines kept separately, and then racked to remove the coarser lees before malolactic conversion began. After fermentation the wines were racked again and then cooled to ensure optimal stability before bottling.
This Syrah has a wonderful, deep red colour and aromas of ripe fruits with delicate hints of liquorice. Generous and well-structured, this is packed with delicious dark fruit flavours, layered with hints of chocolate, spice and liquorice.