Intense 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.
Wine Spectator 90 points - Dense and ripe, with concentrated aromas and flavors of dried raspberry, bittersweet chocolate, and blackberry preserves. Thick and rich on the finish, with Asian spice lingering alongside notes of white pepper. 8,000 cases made. KM
(Jun 15 2013)
The Cigalus estate has 22 hectares planted with international varieties in the best area of the Pays d'Oc. The estate is dominated by a 19th century "mas" (large villa) where the wines are vinified and cellared. The soil at Cigalus is composed with clay and limestone and the vines are nurtured with biodynamic concepts to produce the greatest expression of the terroir in the wines. This wine is highly concentrated with very ripe black fruits. After a little time in the glass, the wine is showing more complexity with hints of grilled spice and toasted oak. This wine has lush and rich aromas of black fruits blackberries, black cherries and plums with strong velvety tannins and some notes of mint. To be opened one or two hours before serving for best effect. 50% Cabernet Sauvignon, 50% Merlot.
|Wine maker notes
|The vineyard is managed according to the biodynamic system where the energy of the soil lies at the heart of the process. All the work in the vineyard – ploughing and pruning – and in the cellars is driven by a calendar based on two celestial objects: the moon and the sun.
The vines are thus in equilibrium with the soil and are therefore able to give full expression of our terroir in the resultant wines.
The grapes are picked by hand in 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 Syrah and Carignan are vinified separately in full grapes with a carbonic maceration. The other varietals are destemmed and vinified in the traditional way for 20 days at a controlled temperature. Once the fermentation is completed, the varieties are placed in 225 litres 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.
|From the discovery of the Tautavel man to the Roman hegemony in Narbonne, via the Visigoth occupation and the Cathar heresy, Languedoc-Roussillon’s past is steeped in rich history. At the beginning of the 20th Century, a phylloxera epidemic, coupled with overproduction and widespread fraud, wrought havoc for winegrowers, who subsequently decided to revolt. Since the 1950s the wines of the Languedoc have become increasingly refined, and the best estates now produce wines of truly exceptional quality. Gerard Bertrand is determined to drive this progress even further, through continued innovation and by creating internationally-renowned appellations and wines.