Skip to product information
1 of 1

Gérard Bertrand Château l'Hospitalet Grand Vin la Clape 2018

Regular price
£33.95
Regular price
Sale price
£33.95
Tax included.

Gérard Bertrand (born January 27, 1965) is a former rugby union player who represented France, RC Narbonne, and the Stade Français and then retired from rugby to take over the family estate after the accidental death of his father to become a renowned winemaker of Languedoc-Roussillon.

This wine was awarded GOLD at the world sommelier awards in 2020, it’s a classic Rhône blend of equal parts Grenache, Syrah and Mourvèdre aged for 12-16 months in new French oak barrels - here at Bodega Movil we score this wine 5/5 and rated amongst our top 5 highly recommended wines! Truly outstanding drop! 

From the finest grapes at the Château, the Grand Vin delivers an intense bouquet dominated by spicy notes underpinned by rich, red fruits. The fleshy, balanced and elegantly structured palate reveals silky tannins which highlight the opulent fruit through to a long finish.

 
MORE INFO

Situated on the coast, overlooking the Mediterranean Sea, Château l’Hospitalet’s vineyard benefits from exceptional climatic conditions. The heat of the Mediterranean sun is tempered by the refreshing sea breezes resulting in a gradual maturation allowing for a great aromatic expression and smoother tannins. Two types of soils contribute to the complexity and the elegance of this wine; the marly and chalky Gargasien soil at the foot of the cliff is rich in fossils and provides excellent water retention properties, nourishing the vines throughout the warm summer despite the lack of summer rains. The red Mediterranean Barremien soil is formed on blueish grey compact limestone amidst the scrub, which encourages the vines to produce rich and concentrated fruit. The fruit is manually harvested at optimal ripeness based on daily tastings and polyphenolic analysis. The fruit is transported to the winery within an hour.

Only the highest quality fruit was used in this cuvée. The grapes were sorted, destemmed and transferred to temperature controlled vats. Each variety was vinified separately with natural yeasts and maceration lasting between 20 to 25 days. At the end of winter, the wines were racked to new 225 litre casks where they spent 12 to 16 months, with fine bâtonnage from time to time. Only the best barrels were selected and blended for this wine.