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Gerard Bertrand Pic Saint Loup Grand Terroir 2010

Bottle Size: 750ml Item #: 1765059
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Gerard Bertrand Pic Saint Loup Grand Terroir 2010 750ml

Gerard Bertrand Pic Saint Loup Grand Terroir

Simple fruit driven style: a blend of red and dark fruit, e.g. cherry, blueberry, etc, hint of vanilla and meat. Medium bodied, medium (plus) acidity, medium minus, soft tannins. Well made, easy to drink style

Intense, floral aromas of thyme and red fruit in the nose, nuanced with delicate hints of liquorice, black olive tapenade and cherry brandy.Wonderful mineral freshness on the palate, full-bodied with subtle, elegant tannins.

Work in the vineyard starts by selecting the most suitable plots of land for each variety. The grapes are harvested once they have reached peak maturity, determined by regular tasting, and are sorted twice: once in the vineyard and again in the winery.Vinification takes place in the traditional manner, the grapes are de-stemmed and then transferred to the vats for maceration lasting 3 to 4 weeks.The must is pressed before malolactic fermentation begins. 33% of the wine is transferred to barrels and left to mature for 9 months, whilst the rest remains in the vats in order to preserve its fresh, fruity character.

Availability

1 bottle
will ship between December 6 and December 7
Case of 12
will ship between December 6 and December 7
Gerard Bertrand Gerard Bertrand Pic Saint Loup Grand Terroir 2010
BOTTLE SIZE: 750ml
Simple fruit driven style: a blend of red and dark fruit, e.g. cherry, blueberry, etc, hint of vanilla and meat. Medium bodied, medium (plus) acidity, medium minus, soft tannins. Well made, easy to drink style
 

Notes on the Gerard Bertrand Pic Saint Loup Grand Terroir 750ML 2010

Tasting Notes Intense, floral aromas of thyme and red fruit in the nose, nuanced with delicate hints of liquorice, black olive tapenade and cherry brandy.Wonderful mineral freshness on the palate, full-bodied with subtle, elegant tannins.

Wine Maker Notes Work in the vineyard starts by selecting the most suitable plots of land for each variety. The grapes are harvested once they have reached peak maturity, determined by regular tasting, and are sorted twice: once in the vineyard and again in the winery.Vinification takes place in the traditional manner, the grapes are de-stemmed and then transferred to the vats for maceration lasting 3 to 4 weeks.The must is pressed before malolactic fermentation begins. 33% of the wine is transferred to barrels and left to mature for 9 months, whilst the rest remains in the vats in order to preserve its fresh, fruity character.