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Gendres Bergerac Rosé 2008

Winemaker's Notes:

A wonderful character and a fine wine-maker, Luc de Conti's exuberant wines reflect his personality. Luc is a true Vinarchiste, looking for purity and intensity, the maximum expression of the potential of the grapes. In the vineyard the soil is nourished with seaweed and silica treatments to encourage microbial activity. According to him the soil is lifeless ('a cadaver') and it is a fifteen year process to rid the ground of pollutants. Manual picking and selection of ripe grapes is essential; on the top cuvees there are several tries in the vineyard, and the wine will only be released if it reaches the highest of standards. The blends will also change according to the physiological ripeness of the grapes. This vigneron even riddles the grapes on the vine, giving them a quarter turn (at least that's what he tells us - difficult to know when you've been hoaxed by Luc). Madness or pertinence or the countenance of sublime perfection?

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Chateau Tour des Gendres:
Chateau Tours des Gendres are wines produced in the Bergerac region of southwest France. It is a project between brothers Jean and Luc Conti, descendants of the estate’s original Italian owner Vincenzo Conti, that brings together a love of the land and winemaking. The Conti family is dedicated to organic farming and showcasing the true character of regional grapes (Malbec, Cabernet Sauv... Read more
Chateau Tours des Gendres are wines produced in the Bergerac region of southwest France. It is a project between brothers Jean and Luc Conti, descendants of the estate’s original Italian owner Vincenzo Conti, that brings together a love of the land and winemaking. The Conti family is dedicated to organic farming and showcasing the true character of regional grapes (Malbec, Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc, Semillon and Muscadelle) in their wines.  Read less

A wonderful character and a fine wine-maker, Luc de Conti's exuberant wines reflect his personality. Luc is a true Vinarchiste, looking for purity and intensity, the maximum expression of the potential of the grapes. In the vineyard the soil is nourished with seaweed and silica treatments to encourage microbial activity. According to him the soil is lifeless ('a cadaver') and it is a fifteen year process to rid the ground of pollutants. Manual picking and selection of ripe grapes is essential; on the top cuvees there are several tries in the vineyard, and the wine will only be released if it reaches the highest of standards. The blends will also change according to the physiological ripeness of the grapes. This vigneron even riddles the grapes on the vine, giving them a quarter turn (at least that's what he tells us - difficult to know when you've been hoaxed by Luc). Madness or pertinence or the countenance of sublime perfection?

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