Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their August 2018 edition panel tasting of non-Provencale French rosé (see blue link below).
Gérard Bertrand is one of the most outstanding winemakers in the South of France. A biodynamic pioneer, he owns numerous estates among the most prestigious crus of Languedoc-Roussillon. Formerly the IWC Red Winemaker of the Year and winner of Wine Enthusiast‘s European Winery of the Year, Gérard has been cited as the “King of the Languedoc” among critics. Acquired in November 2011, Château la Sauvageonne is located northwest of Montpellier. With a long winemaking history, this Château is a legendary site. The combination of its orientation, its situation on the Larzac terraces at 300 meters altitude and the exceptional volcanic terroir, produces stunning wines of unique character.
The estate is located to the north-west of Montpellier, situated on the terraces of Causse du Larzac at between 150 and 350 metres of altitude. The vineyard's orientation, combined with its exceptional terroir give it a unique character. The soil consists of stones derived from sandstone or schist for the first 30 centimetres and then a layer of clay. Specifically the soil is made up of “Ruffes” which is a thin, filtering soil rich in minerals , such as bauxite, iron, aluminium and uranium; and sandstone with shale, which is deeper and broken up, allowing the creation of a water reserve. The landscape is moulded by the region’s volcanic past. The area is influenced by wide temperature ranges, with warm, sunny days and cooler, fresh summer nights brought about by breezes from the sea and the proximity to the Causse plateaus. These diurnal temperature differences are beneficial and encourage a slow, progressive ripening of the berries.
The grapes were hand picked between sunrise and 10am, in order to retain the freshness in the berries. The Grenache and Mourvèdre came from plots of old vines on the hill sides, which produce small berries with low yields. The Vermentino and Viognier are cultivated on the schist hill sides. The Grenache was co-fermented with the Vermentino and the Viognier. Full bunches of grapes were immediately pressed and only the free run juice and the juice from the first press were used to produce this cuvée. After a cold setting, the fermentation began in vats, followed by a partial fermentation in oak.
The bouquet offers up notes of crushed strawberries, sweet spice and floral notes of violet and hawthorne. Powerful and generous, with a velvety texture and a revitalising freshness. This wine is built on tension and stamped with a brilliant salinity. Delicious served with delicate fish dishes, poultry in a cream sauce or a selection of fresh cheese.