Château Grand Bert
Grand Cru
AOC Saint-Émilion Grand Cru
Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com
Château
Grand Bert
Grand Cru
AOC Saint-Émilion Grand Cru
Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com
The production
Area
3 Ha
(7.5 acres)
Yield
41 Hl/Ha (16.6 Hl/Acre)
16 400 bottles
Terroir
Sand and
gravel
Wine making process
The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract aromas a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.
Aging / wine blending
The aging of the wine takes 16 months on average. It is carried out in 75% new French oak barrels, 25% in French oak barrels having already vinified a vintage. After this period of aging comes the assembly of the vintage and then the bottling at the property.
Le château
A few minutes away from Saint-Émilion, in the town of Saint-Sulpice-de-Faleyrens, at the place called Grand Bert, we can meet the Château Grand Bert. Its 27.5 acres of vineyard (merlot and cabernet franc), located around a beautiful 16th century residence, contemplate the famous bell tower of the church of Saint-Émilion. Finesse and seduction characterize this exceptional “terroir” with a yearly production of 75,000 bottles in AOC Saint-Émilion and Saint-Émilion Grand Cru.
The production
Area: 3 Ha (7.5 acres)
Yield: 41 Hl/Ha (16.6 Hl/acre), 16 400 bottles
Terroir: sand and gravel
Wine making process
The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract fat and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.
Aging / wine blending
The aging of the wine takes 16 months on average. It is carried out in 80% new French oak barrels, 10% in French oak barrels having already vinified a vintage and 10% in cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.
The château
A few minutes away from Saint-Émilion, in the town of Saint-Sulpice-de-Faleyrens, at the place called Grand Bert, we can meet the Château Grand Bert. Its 27.5 acres of vineyard (merlot and cabernet franc), located around a beautiful 16th century residence, contemplate the famous bell tower of the church of Saint-Émilion. Finesse and seduction characterize this exceptional “terroir” with a yearly production of 75,000 bottles in AOC Saint-Émilion and Saint-Émilion Grand Cru.
The wine
Serve between 16°C and 18°C. Consume 30mins after uncorking the bottle.
Keep potential 8 to 10 years.
Aging
16 months
75% new French oak barrels
25% 1 and 2 years old barrels.
Wine's typicality
Structured, aromatic complexity, nice feeling of volume in the mouth. A wine made for gourmet meals.
Variety of grapes
85% Merlot,
15% Cabernet Franc.
The wine
Serve between 16°C and 18°C. Consume 30mins after uncorking the bottle. Keep potential 8 to 10 years.
Wine's typicality
Structured, aromatic complexity, nice feeling of volume in the mouth. A wine made for gourmet meals.
Aging
16 months 75% new French oak barrels25% 1 and 2 years old barrels.
Variety of the grapes
85% Merlot,
15% Cabernet Franc.
What to eat with?
Tournedos rossini of beef Black Angus with the black truffle from Périgord area.
Supremes of pigeon and thighs of pigeon with caramelized chanterelles.
Risotto with mushrooms, hazelnuts and Parmegiano Reggiano.
They liked it on Vivino
Clovis Rigaudeau
Splendide sur un faux filet. Robe pourpre dense. Nez prononcé merlot, finale moyen.
Rilôôtte
Excellent, à la fois des tanins fondus et du bois, léger sous bois et champignons. Avec la viande rouge c'est une tuerie.
Lio Nel
De la profondeur. Une très agréable surprise bue au restaurant.
