Grape Varieties: Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Grenache and CarignanThe Cigalus estate comprises 22 hectares planted with international varieties in the best area of the Pays d'Oc, now officially designated the " Grand d'Oc ", since 1999, due to the high quality soil, hot Mediterranean climate and the resulting wines. The estate is dominated by a 19th century " mas " (large villa) where the wines are vinified and cellared. The soil at Cigalus is clay and limestone and the vines are nurtured with biodynamics in order to produce the greatest expression of the terrain in the wines. In this way, Gerard Bertrand bridges the gap between the traditions of France's oldest wine producing region with the modern style of the world's most popular, " international " grape varieties. CULTURAL METHOD AND VINIFICATION The grapes are picked by hand early October once they have reached optimum maturity (supple to the touch, the juice runs coloured, not clear, and the pips no longer taste bitter). The bunches are carefully placed whole in " cagettes " (very small wooden crates) to preserve their perfect condition and avoid any natural crushing. The grapes are destemmed, macerated on skin and vinified separately is the traditional way for 20 days at a controlled temperature. Once the malolactic fermentation is completed, the two varieties are blended and placed in 225 litre new French oak barrels for 12 months. This type of new barrel is selected especially to complement the characteristics of each vintage. Unfiltered, the wine is bottled and further bottle-aged prior to release.Since Automn 2002, a part of the vineyard is driven on biodynamy; to attain good results we respect 2 principale rules; 1) To control the yield (25hl/ha), from vines aged 15 years plus and to trim the green grapes to allow the riper grapes to thive; 2) Optimale maturity, sort the grapes to ensure sanitary state and daily tasting of each parcel of land before picking the grapes. TASTING NOTESIntense ruby colour with a mahogany hue. First the bouquet shouts concentrated, very ripe black fruit. After a little time in the glass, more complexity with grilled spice and toasted oak unfolds. The palate is lush and opulent with velvety tannins. The aromas of black fruit -blackberries, black cherries and plums - reappear with a complex empyreumatic web leading into mint. The finish is long with a perfect balance. To be opened one or two hours before serving at 16C.
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