Languedoc

Chateau La Sauvageonne Rouge (2017)

Product Information

Country: France

Area: Languedoc-Roussillon / Languedoc

Wine style: Red

Varietal: Grenache, Cinsault

Style: Dry

Alc(%): 15.5

Grade: A.O.P.

Producer: Gerard Bertrand

Serving Temperature(℃): 12

Size: 750ml

9269341
In stock
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Our quantity discounts:
Quantity 6+
Price ¥4,350
(¥4,785 Including tax)
 
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Description

Estate: The estate is located at the North-ouest of Montpellier, leaning on the Causse du Larzac, between 150 and 350 meters of height, on an area of 57 ha.
We find two different soils, on one hand the “ruffes”, a thin, filtering soil rich in minerals (bauxite, iron, aluminum...), and on the other hand sandstone and shale, deeper and broken, allowing the creation of a water reserve.
The plots are located at the center North of Hérault. This climatic zone knows large ranges of temperatures: the distance from the sea and proximity with the Causse bring a freshness during summer nights that is beneficial to a slow, progressive ripening of the berries.  

Tasting Note: Ruby robe with great radiance and flashes of tile-red. A nose packed with typical garrigue aromas, and hints of fruit preserves and spices. Subtle hints of dark berries and ginger bread. On the palate is a cuvee that boasts elegant, fine-grained tannins which help maintain a superb balance of freshness and maturity. Ready to drink now, and will continue to mature over the next few years.

Food Matching: Perfect with grilled meats and authentic Languedoc specialities such as Larzac cheeses.

Grape Variety:  Syrah, Grenache, Mourvedre.

Terroir/Vinification

The wine is certified Demeter.

Climate: Mediterranean.

Vinification: The harvest began with ripeness tests, analysis of the grapes’polyphenol content and daily tasting as they reached peak maturity. Harvesting ripe, healthy fruit is the best way to guarantee the superior quality of the wines we produce. The grapes are picked by hand, and carried to the winery in special grape bins within an hour of leaving the vine. The grapes are sorted and de-stemmed before being transferred to thermo-regulated vats. Each grape variety is processed separately. Maceration lasts for around 20-25 days.

Ageing: At the end of the winter the wines are transferred to new, 225 litre oak barrels and left to mature for 12 to 16 months.

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