Gérard Bertrand : Le Viala 2024

Characteristics and Tasting Tips for Viala 2024 by Gérard Bertrand

Tasting

Colour

Le Viala stands out for its deep, brilliant garnet colour, at times highlighted by violet reflections, which reflects the concentration characteristic of grapes grown in the Minervois La Livinière terroir.

Nose

The nose of this cuvée is usually intense, revealing aromas of ripe black fruit, violet and liquorice, at times accompanied by notes of undergrowth and garrigue, set against a discreet oaky backdrop from barrel ageing.

Palate

On the palate, Le Viala generally offers an ample, generous attack, carried by silky, well-integrated tannins, with a rich body of black fruit and sweet spices that lingers through a long finish.

Food and Wine Pairings

This wine pairs beautifully with grilled or roasted red meats as well as game, whose richness matches the aromatic power of the cuvée. It also works very well with slow-cooked dishes from regional Mediterranean cuisine, such as cassoulet, or with a platter of mature cheeses.

Serving and Cellaring

Le Viala 2024 is ideally enjoyed at 17 to 18 °C. Decanting about an hour before serving is recommended to allow the bouquet to open fully and the tannins to soften.

Minervois La Livinière, the Expression of a Single-Plot Terroir at Château Laville Bertrou

The Estate

The House of Gérard Bertrand traces its origins to a family estate in the Languedoc, taken over in 1987 by Gérard Bertrand following the death of his father. Since then, the owner has gradually built up a group of seventeen estates, now covering around 930 hectares, all cultivated biodynamically across the Corbières, the Minervois and Roussillon. Gérard Bertrand remains at the helm of this Languedoc house, renowned for its agro-ecological commitment and the consistency of its cuvées.

The Vineyard

Le Viala comes from a single plot of Château Laville Bertrou, located in the Minervois La Livinière appellation, the first officially recognised cru of the Languedoc. The vines are set between 120 and 230 metres in altitude, on soils composed of a mosaic of eroded marls and compact limestone dating from the Eocene. This landscape of hillsides, dotted with dry-stone walls and facing the bell tower of the village of La Livinière, is farmed according to biodynamic principles.

Vinification and Ageing

For Le Viala 2024, the harvest is carried out by hand, with rigorous sorting of the bunches on arrival at the cellar. The Syrah is tanked as whole bunches and vinified separately by carbonic maceration, while the Grenache is destemmed and vinified by traditional maceration lasting around three weeks. After malolactic fermentation, the grape varieties are blended and then aged for around twelve months in French oak barrels, followed by a further twelve months or so of ageing in bottle, without fining or filtration.

Grape Varieties

Syrah and Grenache make up the blend of this single-plot cuvée.