Heritage 873 Minervois - Gérard Bertrand

The barrel-aged Heritage 873 Minervois from the wine-growing region of the Languedoc offers itself in the glass in dense purple red. The bouquet of this red wine from Languedoc enchants with aromas of blueberry, plum, morello cherry and mulberry. If we trace the aromatics further, brown bread, smoked meat and air-dried ham come into play.

This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities, and so this French wine naturally enchants with the finest balance despite all its dryness. Excellent taste does not necessarily require sugar. On the tongue, this powerful red wine is characterized by an incredibly dense and velvety texture. In the finish, this youthful from the Languedoc wine region finally inspires with considerable length. Again, hints of blueberry and black currant show. In the aftertaste, mineral notes of the limestone and gravel dominated soils are added.

Vinification of the Heritage 873 Minervois by Gérard Bertrand

The basis for the powerful Heritage 873 Minervois from the Languedoc are grapes from the grape varieties Carignan and Syrah. In Languedoc, the vines that produce the grapes for this wine grow on soils of limestone and gravel. At the time of optimal ripeness, the grapes for Heritage 873 Minervois are harvested exclusively by hand without the help of coarse and less selective full harvesters. After the harvest, the grapes are quickly taken to the winery. Here they are sorted and carefully broken up. This is followed by fermentation in small wood at controlled temperatures. At the end of fermentation, the Heritage 873 Minervois is aged for 8 months in oak barrels. The aging in oak barrels is followed by a long aging in bottle, which makes this red wine even more complex.

Food recommendation for the Heritage 873 Minervois by Gérard Bertrand

Enjoy this red wine from France best tempered at 15 - 18°C as an accompanying wine to duck breast with sugar snap peas, roasted calf's liver with apples, onions and balsamic vinegar sauce or goose breast with ginger red cabbage and marjoram.

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