Chateau La Sauvageonne Rouge (2018)

Product Information

Country: France

Area: Languedoc-Roussillon / Languedoc

Wine style: Red

Varietal: Grenache, Carignan, Mourvedre, Syrah

Style: Dry

Alc(%): 15.5

Grade: A.O.P.

Producer: Gerard Bertrand

Serving Temperature(℃): 18

Size: 750ml

In stock
Our quantity discounts:
Quantity 6+
Price ¥4,540
(¥4,994 Including tax)
(¥5,995 Including tax)

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Since the 2017 vintage the domain is AB certified ( organic wine ) and DEMETER (biodynamic agriculture).

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: Intense, ruby colour with tile-red hints. Prominent echoes of the scrubland in the nose, with jammy fruit and lively spice. Subtle hints of dark fruit and gingerbread. Elegant and refined tannins frame the palate, with great balance and vivacity.

Food Matching: A perfect match for grilled Aubrac steaks,Larzac cheeses and other classics of southern French cuisine

Grape Variety:  Syrah, Grenache, Mourvèdre, Carignan


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.