Pierre Gerbais


Pierre Gerbais Rosé Saignée '14|Rosé|2014

Descriptors & Texture

Descriptors & Texture


Chewy Savoury Pinot Noir Dominant Stone

Winemaking

Winemaking


Extra Brut Aged 3 Years on Lees Certified Ampelos

Earth

Earth


Mineral

Herbs & Spices

Herbs & Spices


Spice

Celles-Sur-Ource

Celles-Sur-Ource

What to expect


- A talented young 4th generation grower from the Côte des Bar

- Made using 100% pinot noir from a single vineyard

- Pair with Red Duck Curry, with coconut rice and fragrant spice 

This is Gerbais’s third release of saignée rosé, made from pinot noir vines over 50 years old in the lieu-dit of Sainte-Marie.

Unusually rich and ample for a Gerbais wine, even without dosage, although it’s supported by typically racy acidity and a subtly stony, flinty minerality.

It is delicious for its exuberant fruit, finishing with fragrant, forward aromas and fine length. Peter Liem.

 

$132.95

Club Price $125.40 (?)

Descriptors & Texture

Descriptors & Texture


Chewy Savoury Pinot Noir Dominant Stone

Winemaking

Winemaking


Extra Brut Aged 3 Years on Lees Certified Ampelos

Earth

Earth


Mineral

Herbs & Spices

Herbs & Spices


Spice

What to expect


- A talented young 4th generation grower from the Côte des Bar

- Made using 100% pinot noir from a single vineyard

- Pair with Red Duck Curry, with coconut rice and fragrant spice 

This is Gerbais’s third release of saignée rosé, made from pinot noir vines over 50 years old in the lieu-dit of Sainte-Marie.

Unusually rich and ample for a Gerbais wine, even without dosage, although it’s supported by typically racy acidity and a subtly stony, flinty minerality.

It is delicious for its exuberant fruit, finishing with fragrant, forward aromas and fine length. Peter Liem.

 

About the house

About the house


Food suggestion

The Gerbais family has been growing vines in Celles-sur-Ource for 8 generations, and making wine since 1930. After the Second World War, Pierre Gerbais began investing heavily in vineyard land: while he started with just 0.4 hectares of vines, the domaine has grown to nearly 18 hectares today. His son Pascal is now at the helm of the estate, and since 2009, Pascal’s son Aurélien has been working together with the family as well. Responsible agriculture is at the heart of the Gerbais philosophy, and since 1996, the estate has been a member of Ampelos, an organisation that controls and certifies sustainable viticulture. Ampelos allows no chemical fertilisers, herbicides or insecticides, and Gerbais grows cover crops where appropriate, ploughing the vineyards regularly as well. Gerbais owns both a traditional vertical press and a pneumatic one, and while it’s necessary to have multiple presses for an estate of this size, he notes that the characters of the two are different. “The extraction in the traditional press is more precise, since it takes a longer time,” he says. “It’s better for certain terroirs.” All of the wines are fermented in tank, “for precision, and to respect the terroir,” says Gerbais, although he has begun using some demi-muids (600 litre capacity Barrels) for ageing. All of the wines go through malo-lactic fermentation, and they are bottled without fining or filtration. Peter Liem – TheChampagneGuide.net

Food suggestion


Red duck curry with coconut rice and fragrant spice