Château Grand Bert

Tradition


AOC Saint-Émilion


Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com

Château
Grand Bert

Tradition


AOC Saint-Émilion

Contact us
+33 (0)5 57 40 60 09
contact@grandbert.com

The production

Area

6 Ha
(14.8 acres)

Yield

48 Hl/Ha (19.4 Hl/acre)
38 400 bottles

Terroir

Sand and
gravel

Wine making process

The harvest is mechanical and 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 takes 18 months on average. It is carried out in uncoated 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 production

Area: 6 Ha (14.8 acres)

Yield: 48 Hl/Ha (19.4 Hl/acre), 38 400 bottles

Terroir: sand and gravel

Wine making process

The harvest is mechanical and 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 takes 18 months on average. It is carried out in uncoated 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. Keep potential of at least 15 years.

Aging

15 months in cement vats
A small part is aged in French oak barrels (< à 5%).

Wine's typicality

Finesse and pleasure of the crunchy fruit. An effective pleasure. Fresh red fruits, greedy !   

Variety of the grapes

85% Merlot,
15% Cabernet Franc.

The wine


Serve between 16°C and 18°C. Keep potential of at least 15 years.

Philosophie de la cuvée

Finesse et plaisir du fruit croquant. Un plaisir efficace. Fruits rouges frais, gourmands.

Élevage

15 mois en cuves.
Une infime partie en fût (< à 5%).

Cépage

85% Merlot,
15% Cabernet Franc.

What to eat with?


Toast of smoked duck breast, foie gras and tomato confit.

Grilled lamb chops with parsley and lemon.

Red tuna steak cooked on the plancha stove, spiced mango salsa.

They liked it on Vivino

Le chai des vins

Très jolie texture veloutée ! Jolie trame et tanin soyeux, sur des arômes de fruits rouges, réglisse, et boisés. Parfait sur des viandes au barbecue.

Rilôôtte

Excellent, à la fois des tanins fondus et du bois, léger sous bois et champignons. Avec la viande rouge c'est une tuerie.

Jeece

Très agréable ; les tannins sont doux mais les arômes sont un peu passés.