Domaine de Cigalus 'Cigalus Blanc', Aude Hauterive 2016

Domaine de Cigalus 'Cigalus Blanc', Aude Hauterive 2016


Opulent,expressive and smooth with aromas of white flowers and fresh citrus fruits, this is a complex and layered wine, buttery and nutty.

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Vintage - 2016

Country - France

Region - Languedoc-Roussillon

Grape Varieties - Chardonnay 70%, Viognier 20%, Sauvignon Blanc 10%

Alcohol by volume - 14.5%

Bottle - 75cl

Gérard Bertrand is one of the most outstanding winemakers in the South of France. A biodynamic pioneer, he owns numerous estates among the most prestigious crus of Languedoc-Roussillon. Formerly the IWC Red Winemaker of the Year and winner of Wine Enthusiast‘s European Winery of the Year, Gérard has been cited as the “King of the Languedoc” among critics. Gérard Bertrand lives on this Domaine surrounded by the vineyards where he first experimented with biodynamics. Domaine de Cigalus enjoys a hot, sunny Mediterranean climate, ensuring early ripening of all the grape varieties. The estate is cultivated with biodynamic agriculture and produces wines which are powerful and structured with elegance and a true sense of terroir.

The vineyard is managed according to biodynamic philosophies, where the energy of the soil lies at the heart of the process. All the work in the vineyard, from ploughing to pruning, is driven by the lunar and solar calendar. Great care is taken in the vineyards to achieve a healthy harvest, with low yields of 25hl/ha. Domaine de Cigalus enjoys a hot, sunny climate, which ensures the early ripening of the grapes. The very deep soil was formed by river deposits. It has a high water retention rate and is infertile due to the presence of a chalky sandstone subsoil.

Manual harvesting started with the Sauvignon Blanc, then the Chardonnay and finally the Viognier, when the grape varieties reached optimal ripeness. Immediate pneumatic pressing was followed by a light static settling. 70% of the juice was fermented in new French oak barrels, while the remaining 30% was vinified in temperature controlled stainless steel vats. The wine then went through malolactic fermentation. The wine in barrel was aged for approximately eight months with frequent bâtonnage, while the wine in vat was aged on the fine lees. Bottled after a light fining.

An intense, complex bouquet of ripe citrus fruits, grapefruit, with peach, honey and dried fruits, combines with lovely toasted notes. Full, rich and silky on the palate with vanilla, lightly toasted oak and buttery nuances layered with aromatic tropical fruits. Great length, which is lively and fresh. Serve at 10 to 12°C as an apéritif, with pan-fried scallops or fish in a delicate white wine sauce.