Gérard Bertrand : Cigalus 2019

Tasting characteristics and advice for Gérard Bertrand’s Cigalus 2019

Tasting

Appearance

The color displays an intense ruby hue highlighted by mahogany reflections, reflecting remarkable phenolic concentration and optimal grape ripeness.

Nose

The nose reveals a complex, layered aromatic bouquet. Ripe black-fruit aromas dominate, with notes of blackberry, black cherry and stewed plum. These fruity nuances are enhanced by hints of toasted spices, toasted oak, dried tobacco, subtly hazelnut-tinged leather, and a mineral edge reminiscent of graphite and warmed stone.

Palate

On the palate, the wine is opulent and voluptuous, unfolding a velvety, silky texture. The tannins are remarkably supple and finely grained, with no astringency. Ripe black fruits linger on the palate, joined by smoky, toasty spices and evolving into notes of fresh mint and black licorice. The acidity, seamlessly integrated, brings definition and lift, balancing the fruit-driven richness. The finish is long and persistent, revealing in turn white spices, touches of cocoa and roasted coffee, before concluding on a refreshing, saline minerality.

Food and wine pairings

This wine pairs harmoniously with roasted red meats such as lamb, beef, or game cooked over high heat. It also complements rich, sauced poultry with elegance, such as braised chicken or duck with cherries. Aged semi-firm or hard cheeses, such as Comté or Gruyère, make excellent partners. Mediterranean dishes featuring aromatic herbs like thyme, rosemary or sage match perfectly with this Cigalus 2019.

Serving and cellaring

Cigalus 2019 can be enjoyed now while also offering exceptional aging potential. Decanting for one hour helps fully express its aromatic complexity. Ideally serve between 16 and 18°C.

An outstanding biodynamic wine from the Languedoc, by Gérard Bertrand

The estate

Officially founded in 1992, the Gérard Bertrand wine company is today the largest Demeter-certified biodynamic vineyard in the world. Born in 1965 in Narbonne, Gérard Bertrand took over the family estate in 1987 following the tragic death of his father, Georges. A former professional rugby player until 1994, he then dedicated himself fully to expanding his winemaking empire. The group currently comprises 17 estates across the Languedoc-Roussillon, representing between 980 and 1,000 hectares of vineyards, all fully Demeter-certified. Gérard Bertrand remains owner and chairman of the group, assisted by his daughter Emma, Creative Director since 2020, embodying the fourth generation of winegrowers. A pioneer of biodynamics in the region, he began converting Domaine de Cigalus as early as 2002, obtaining Demeter certification in 2010. His commitment to environmentally respectful viticulture and his pursuit of excellence have transformed the international perception of Languedoc wines.

The vineyard

Cigalus 2019 is an IGP Aude Hauterive wine from Domaine de Cigalus, an estate acquired by Gérard Bertrand in 1995 and located at the heart of the Corbières region. The vineyard spans an exceptional terroir in the upper, elevated part of the Aude, benefiting from significant altitude and distinct microclimates. The vines, farmed according to the rigorous principles of biodynamics and Demeter-certified, are managed with extreme attention to every detail. Yields are deliberately limited to around 25 hectoliters per hectare, enabling maximum concentration of aromas and substance. This voluntary restriction focuses the vine’s vital energy on a smaller number of grapes, maximizing phenolic richness and flavor complexity. The vineyard benefits from preserved biodiversity and a holistic approach that views the estate as a self-regulating living organism.

The vintage

The 2019 vintage was marked by climatic conditions favorable to producing wines of outstanding quality. The grapes reached optimal ripeness, allowing the full potential of the Cigalus terroir and the diversity of the seven grape varieties in the blend to be expressed.

Vinification and aging

Vinification of Cigalus 2019 follows a rigorous protocol, beginning with a completely manual harvest of grapes at optimal ripeness. After meticulous sorting, each grape variety is vinified separately to optimize fermentation conditions. Syrah and Carignan undergo whole-cluster fermentation for around 15 days, encouraging the extraction of intense color and velvety tannins. The other varieties are fully destemmed and undergo a traditional extended maceration of about three weeks. After alcoholic fermentation, the wines are transferred into new 225-liter French oak barrels, carefully selected based on the origin of the wood and the toast level. Aging continues for a minimum of 12 months in barrel. The final blend is made just before bottling, preserving the wine’s aromatic integrity. An additional maturation of at least one year in bottle precedes the release of Cigalus 2019.

Grape varieties

Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Grenache, Caladoc, Carignan.