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Gerard Bertrand Kosmos 2016
 

Gerard Bertrand Kosmos 2016

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2296382-1
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Kosmos is the symbol of the alliance of Gerard Bertrand and its winemakers’ spirit to blend varieties from the finest terroirs in the South of France, and the influence of the planetary forces from our solar system. Kosmos has a deep ruby-red color. This powerful, elegant and nicely-balanced cuvee is endowed with generous red fruit aromas. The tannins are mature, subtle and the lingering finish is amazingly intense. Kosmos has also an important potential for cellaring.

This wood-aged blend of seven grape varieties is sourced from biodynamic vineyards. It's richly structured and dense, with fine tannins and bold red plum fruit. Balanced, with a crisp aftertaste, it's ready to drink.

Kosmos 2016 was awarded 90/100 by the iconic US Magazine Wine Spectator. To pair with this wine blended with grapes only from organic and biodynamic agriculture from the best south of France terroirs,nothing is better than a breast of duck cooked with ceps and chanterelles. The fruity aromas of this wine will pair well with the duck smooth and tender meat while balancing with both mushrooms’ umami. 

Kosmos is the symbol of the alliance of Gerard Bertrand and its winemakers’ spirit to blend varieties from the finest terroirs in the South of France, and the influence of the planetary forces from our solar system. Kosmos has a deep ruby-red color. This powerful, elegant and nicely-balanced cuvee is endowed with generous red fruit aromas. The tannins are mature, subtle and the lingering finish is amazingly intense. Kosmos has also an important potential for cellaring.

This wood-aged blend of seven grape varieties is sourced from biodynamic vineyards. It's richly structured and dense, with fine tannins and bold red plum fruit. Balanced, with a crisp aftertaste, it's ready to drink.

Kosmos 2016 was awarded 90/100 by the iconic US Magazine Wine Spectator. To pair with this wine blended with grapes only from organic and biodynamic agriculture from the best south of France terroirs,nothing is better than a breast of duck cooked with ceps and chanterelles. The fruity aromas of this wine will pair well with the duck smooth and tender meat while balancing with both mushrooms’ umami. 

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