Gérard Bertrand : Cigalus 2020

Characteristics and tasting advice for Gérard Bertrand’s Cigalus 2020

Tasting

Color

The color reveals an intense garnet red with mahogany highlights, reflecting optimal ripeness in the grapes and balanced extraction.

Nose

The nose reveals a complex, deep bouquet dominated by very ripe black-fruit aromas, notably blackberry, blackcurrant, and plum. Spicy notes of black pepper mingle with hints of toasted oak and tobacco. With aeration, nuances of delicate mint and jam emerge.

Palate

On the palate, the wine is lush and opulent, with a lively attack. Its silky, velvety tannic structure envelops the palate with roundness and breadth. Ripe black-fruit flavors return, enhanced by notes of blackberry jam, dark chocolate, and fresh mint. The exceptionally long finish delivers perfect balance between acidity, tannins, and alcohol, with lingering notes of mint and minerality.

Food and wine pairings

Cigalus 2020 pairs beautifully with roasted red meats, dishes in sauce, and poultry in sauce. It also harmonizes with furred and feathered game, as well as aged cheeses such as brie, old Chavignol, or Munster. Coffee or chocolate desserts also make for a sophisticated pairing.

Serving and cellaring

Cigalus 2020 is ideally enjoyed at a temperature of 16 to 18°C. Aerating for one to two hours before serving allows the wine to fully express its aromatic complexity. In great vintages, this cuvée will reach its peak after around ten years of cellaring, while still offering immediate pleasure in its youth.

An outstanding Mediterranean blend from Languedoc crafted by Gérard Bertrand

The estate

Gérard Bertrand now heads a wine empire of 17 châteaux and estates spread across 1,000 hectares in Occitanie. A former professional rugby player, he took over in 1987 the family estate founded by his great-grandmother Paule Bertrand in 1920 in Corbières. Since 2002, he has converted all his vineyards to biodynamics, becoming the world’s largest Demeter-certified producer, with 930 hectares farmed according to these principles. Named World’s Best Winemaker in 2023 by the British magazine The Drinks Business, Gérard Bertrand exports his wines to 180 countries and generates revenue of 200 million euros. His vision combines winemaking excellence, respect for nature, and the promotion of Languedoc terroirs on the international stage.

The vineyard

The Domaine de Cigalus, acquired in 1998 by Gérard Bertrand, is located in the heart of Corbières in the village of Bizanet, on the Fontfroide terroir in IGP Aude Hauterive. The vineyard benefits from a Mediterranean climate tempered by cooling influences. The deep soils are made up of sediments deposited by the Aussou, the stream that marks the property boundary, enabling the soil to store winter rainfall. In the subsoil, slightly calcareous sandstone dating from the Secondary era limits natural fertility. The entire estate is farmed biodynamically and has been Demeter-certified since 2003, following a successful initial trial on 5 hectares in 2002.

Winemaking and aging

The grapes for Cigalus 2020 are hand-harvested at full ripeness and then meticulously sorted. Each grape variety is vinified separately. The syrah and carignan are placed in tanks as whole clusters and vinified using carbonic maceration, with a maceration period of around 15 days. The other varieties are 100% destemmed and then vinified using traditional maceration for about three weeks. After fermentation, the wines are aged in new 225-liter barrels for a minimum of one year. Rigorous selection of coopers makes it possible to tailor the choice of wood origins and toast level to each vintage. Final blending takes place just before bottling, ensuring freshness and preserving the integrity of the aromas.

Grape varieties

Cabernet sauvignon, cabernet franc, merlot, syrah, grenache, caladoc, carignan.