Domaine de Villemajou, located in the hinterland on the Boutenac terroir in the Corbières, has a special place for Gérard Bertrand. Indeed, this family property was purchased in 1970 by Georges Bertrand, his father. When his father passed away, Gérard Bertrand took over the business, continuing on the path set out in terms of quality and expression of the terroir with the desire to create and innovate to stay in step with the demand of wine consumers around the world.
Made up of 130 ha, this property was the spearhead of the Boutenac appellation, the premier hierarchical growth of Corbières recognized by the INAO (National Institute of Appellations of Origin).
This estate is distinguished by its very old Carignan vines, a Mediterranean grape variety rehabilitated in the production of great Languedoc wines. The exceptional soil allows for deep rooting, protecting the vineyard from Mediterranean climatic excesses (water stress, violent storms).
Appellation : AOP Corbières Boutenac
Format : 750ml
Cépage(s) : Carignan, Grenache noir, Syrah, Marsanne, Roussanne, Bourboulenc, Maccabeu
Degré d'alcool : 14.0
Sku : PACKDOMAINEVILLEMAJOU
Red: The vineyard is maintained with particular attention to detail and an obsession to produce the best quality of ripe and healthy fruit. The fruits are hand-picked, then a "double" sorting is carried out on the table. The vinification is adapted to each of the grape varieties: Carignan and Syrah are vinified without being crushed according to the principles of carbonic maceration (10 to 18 days). Grenache is vinified according to the traditional maceration processes after crushing the fruit (15 - 20 days). The wine is then transferred to barrels for aging for 10 to 12 months depending on the vintage. The wines are kept for an additional 6 months before being bottled.
Rosé: The grapes are harvested at night or early in the morning, then sorted by hand. They are gently pressed upon arrival at the winery. The temperature, at the start of fermentation, is self-regulated around 18-20 degrees. The rosé is put into barrels halfway through fermentation for aging for around 6 months. A stirring is carried out regularly to bring smoothness and structure to the wine.
White: The vines are constantly tended to to preserve the health of the grapes. They are trained in short pruning (Royat cordon) on high espaliers (in order to have an excellent leaf surface). At the end of July, green harvests are carried out to allow for uniform maceration and guarantee the aromatic expression of each grape variety. The grapes are placed in the pneumatic press as soon as they arrive at the cellar. Settling is carried out after a 48-hour cold rest. Fermentation takes place under temperature control in barrels. Stirring is systematically carried out; aging lasts 4 months.
Red: The color is rich and sumptuous. It is aromatically complex with notes of jammy fruits, sweet spices, leather and coffee. The palate is round and soft with beautiful fruits framed in fine-grained tannins. With such balance, this is a wine that has good aging potential.
Rosé: The color is deep and bright. The nose, intense and subtle, is dominated by aromas of red fruits accompanied by delicate floral notes. On the palate, this rosé pleasantly surprises with its balanced opulence and aromatic freshness. This vintage reveals that rosés can fully express the complexity and originality of a terroir, and worthily honor the gastronomy of the different regions of France.
White: A bright and clear lemon yellow color, with some green highlights. Complex nose with toasted notes, citrus, lemon and orange peel, infusion, verbena… Lively attack in the mouth, ample and full, fat, generous and delicately woody at the end.
Keep away from sunlight and at a constant temperature
Red: To be enjoyed with grilled red meats, Mediterranean dishes and mature cheeses. Decant and serve at 17°C.
Rosé: To be enjoyed at 10-12°C with spicy dishes (chicken curry), poultry and fruity cheeses.
White: Harmonious and complex, expressive and subtle, this wine can be enjoyed as an aperitif, or at the table with fish, white meats in sauce or even cheese.
