92 Point Languedoc Red

A LANGUEDOC SUMMER SIPPER!

"As you may know, one of the things I love about the Languedoc is the great values I am able to find from the region. Today’s wine, the 2015 Gerard-Bertrand "Cap Insula," is a spectacular example (‘smokin’ good’ according to Jeb Dunnuck) of the great quality to price ratio from the region. It's a Rhône red blend wine (Grenache, Syrah, Mourvèdre) that we have for under $15, so you can enjoy any night of the week. Pair it with the Mediterranean/Californian cuisine that so many of us enjoy here in Southern California. You might want to stock up on this one… it's one of those wines that goes down easily, and you find yourself opening another bottle or two." – Jim Knight, The Wine House

When picking up this wine, check out our expanded cheese selection! Our cheesemonger Lorenzo recommends Old Amsterdam. It is a premium aged gouda cheese made from cow’s milk. It has a firm texture, deep color, and smooth, rich and robust flavor.

"Coming from the la Clape region of the Languedoc (which is one of the most beautiful spots in the Languedoc) and offering lots of tobacco leaf, blackcurrants, chocolate and spice, the smokin’ good 2015 Languedoc Cap Insula is medium to full-bodied, nicely concentrated and textured, with a core of sweet fruit. Made from a blend of 47% Syrah, 30% Grenache and Carignan, aged in barrel, I’d happily drink bottles over the coming 4-5 years." – Jeb Dunnuck, Robert Parker’s Wine Advocate (April 2017)

FROM THE IMPORTER

WINE GROWER’S NOTES: At the gateway to the city of Narbonne, the Massif de la Clape was once an island known as ‘Insula Laci’. Surrounded by vineyards and standing on a magnificent limestone terroir overlooking the Mediterranean Sea, Cap Insula is set on the tip of what used to be this island’s lagoon. Forming a link with the rich history of the region, Cap Insula is an eco-designed winery made with natural materials, and a spearhead of an environmentally-friendly form of viticulture.

GRAPE VARIETIES: Grenache, Syrah, Mourvèdre

WINE MAKER’S NOTES: A slow ripening process and late harvesting (end September to mid-October) are the secrets to achieving ripe, healthy, concentrated grapes. They also encourage good extraction of the color and aromas during the fermentation and maceration phases. The grapes are harvested by hand and taken to the winery in trays, then de-stemmed and placed in stainless steel vats for maceration lasting 20 to 25 days. The wines are then racked and transferred to barrels for 8 months.

TASTING NOTES: Cap Insula Red offers wonderful aromas of ripe summer fruits and is very rounded on the palate, developing towards the long-lasting mineral finish so characteristic of this appellation.