A brilliant, clear golden yellow colour.
Intense, complex bouquet of ripe citrus fruit (grapefruit), peach, honey and dried fruit, along with a toasted note.
Full and silky on the palate, mature and ample with notes of vanilla, toast, butter and tropical fruit. Great length.
Wine Spectator 89 points - Offers a creamy aroma, with seductive flavors of ripe pear, apple cobbler and peach pie that are viscous and rich. A distinctive smoky note accents the midpalate, carrying through to the long, well-spiced finish. Drink now through 2016. 6,000 cases made. KM
(Jun 15 2013)
Domaine de Cigalus enjoys a hot, sunny Mediterranean climate (described as “semi-arid with temperate spring variants”) ensuring early ripening of all the grape varieties.
This arid climate (low rainfall) is offset by the very deep soils (sediments deposited by the Aussou, a stream at the edge of the estate) which store the winter rains for longer but which are less fertile due to the presence of a slightly chalky sandstone in the subsoil, dating back to the Campanian (secondary era, prior to the emergence of the Pyrenees).
|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. Great care and attention are lavished on the vineyard in order to achieve a healthy harvest with moderate yields (25 hl/ha) and hence get the very best out of the grapes.
The harvesting date is triggered grape variety by grape variety, and only when the grapes have reached optimum ripeness and after they have been rigorously tasted.
The hand-picked grapes are pneumatically pressed as soon as they get to the winery.
After light static settling, some of the juice undergoes alcoholic fermentation in new barrels (70%), while the rest is vinified in stainless steel vats (30%).
Malolactic fermentation is then performed.
Temperature control is used to conserve all the freshness and integrity of the aromas.
Maturing in barrels lasts 7 to 8 months – until the spring equinox – with regular stirring.
After a light fining operation the wine is bottled.
|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.