Gérard Bertrand : Clos du Temple 2024

Characteristics and Tasting Tips for Clos du Temple 2024 by Gérard Bertrand

Food and Wine Pairings

This exceptional rosé is made for refined cuisine: it pairs beautifully with roast lobster, saffron vegetable risotto or caviar. Its freshness and generous body also allow it to harmonise with white meats in creamy or mushroom sauces.

Serving and Cellaring

We recommend serving this Clos du Temple 2024 well chilled, in order to preserve its aromatic tension and delicate expression. This wine has genuine ageing potential, allowing it to develop favourably in the cellar for several years.

The Elegance of a Languedoc-Cabrières Rosé Aged in Oak Barrels

The Estate

Founded in 1992 by Gérard Bertrand, a former rugby player turned winemaker, the house of Gérard Bertrand has grown around emblematic estates in the Languedoc, from the Hérault to the Aude. Gérard Bertrand remains the owner and head of the group today, with numerous châteaux and estates spread across a vast vineyard area. Under his leadership, all of the vineyards have been converted to biodynamic viticulture, an approach that has revealed the qualitative potential of Languedoc terroirs such as Cabrières, the birthplace of this rosé cuvée.

The Vineyard

This Clos du Temple comes from the Languedoc-Cabrières appellation, regarded as the historic cradle of Languedoc rosé wines. The clos is divided into several small plots set on a hillside at an altitude of around 240 metres, with a south/south-west exposure. This terroir draws its character from the meeting of schist and limestone, which encourages the natural circulation of groundwater and a steady water supply to the vines. The entire vineyard is farmed biodynamically, with the soil worked exclusively by horses and mules, in an environment naturally surrounded by hills and vegetation.

Vinification and Ageing

The vinification of this Clos du Temple 2024 relies on cold pressing, which limits colour extraction and preserves the freshness of the juice. Cold settling at low temperature precedes a fermentation that is also temperature-controlled. The wine is then aged in new French oak barrels, sourced notably from the forests of Tronçais and Jupilles, on fine lees with regular lees stirring. The final blend is made according to the biodynamic calendar, on a so-called "fruit" day.

Grape Varieties

This cuvée blends Cinsault, Grenache Noir, Syrah and Mourvèdre, four red varieties from old vines, with a touch of Viognier, the only white grape in the blend. This combination, unusual for a rosé, brings finesse, structure and a floral, fruity aromatic dimension.