Assistant
Gérard Bertrand : La Forge 2024
Stock currently at the producing estate – Will ship after November 26, 2026
Let's talk about this product!
A pairing in mind? A question about the vintage? Comparison with another product? Find the answers here...
Description
Characteristics and Tasting Tips for La Forge 2024 by Gérard Bertrand
Tasting
Appearance
The wine reveals a deep, intense black cherry hue.
Nose
The nose is intense and elegant, blending ripe red fruit with spicy notes, underscored by subtle toasty nuances.
Palate
The palate unfolds with generosity over velvety tannins, confirming the balance between power and finesse that characterises this vintage.
Food and Wine Pairing
This wine pairs ideally with rack of lamb or grilled meats, as well as Mediterranean dishes with bold flavours.
Serving and Cellaring
We recommend decanting La Forge 2024 before serving it at a temperature of around 18°C.
A Corbières-Boutenac wine from a historic plot of Domaine de Villemajou
The Estate
Founded by Gérard Bertrand, who is now its president, the company grew from Domaine de Villemajou in the Corbières, the family cradle where the founder made his first harvests alongside his father Georges. Based in Occitanie, it now brings together several châteaux and estates in the Languedoc, farmed according to biodynamic principles, a large proportion of which are Demeter certified. Gérard Bertrand has thus established himself as a leading figure in the renewal of the Languedoc's terroirs.
The Vineyard
La Forge comes from a selection of vines from Domaine de Villemajou, within the Corbières-Boutenac appellation. These Languedoc plots, listed in the land register under this name, are home to very old Carignan vines, some of them centenarian, as well as old Syrah, complemented by Grenache Noir. The terroir, shaped by a windswept Mediterranean climate, is farmed according to biodynamic principles, with deliberately restricted yields to promote the concentration of the grapes.
Winemaking and Ageing
The grapes for La Forge 2024 are hand-harvested and then vinified largely as whole bunches, using carbonic maceration. After racking off and malolactic fermentation, the grape varieties are blended and then aged for twelve months in oak barrels, before bottling, which takes place after an additional resting period.
Grape Varieties
Grenache Noir, Syrah and Carignan.
