Pépé’s Béret Old Vine Shiraz 2019

Pépé’s Béret Old Vine Shiraz 2019

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Pépé's Beret is not just wine. It’s attitude in a bottle. Named afer the French words Pépé which means "grandpa", and Béret, which is a traditional French cap, this wine is an ironic allusion to the famous clichés known to the Southern French population.By crafting this trendy looking wine our winemakers created a modern and fresh wine that still delivers the unique and delicious aromas of traditional French-style wines.

Drinking Pépé's Beret is savouring all the sunshine and winemaking expertise of the South of France in a cool and colourful packaging.

Why not grab a glass, maybe throw on a beret, and give yourself a taste of the “art de vivre à la française”...!

Winemaking

Fully ripe grapes are destemmed and divided into two sections. A small part passes the process of hot skin contact maceration which enhances the aromatic profile of the Syrah. The majority of the grapes are fermented on their skins for about three weeks, extracting all the aromas. Some of the juices stay in contact with oak, adding complexity to the wine. At the end of the process, the juices are blended together into this charming Cuvée.

Côtes de Gascogne IGP
South of France

The landscapes of Gascony spread from the Atlantic Ocean to the Pyrenees, providing fascinating terroirs. Southern French sun-kissed days promote ripe grapes packed full of sunshine. On the other hand, the Atlantic brings chilly ocean breezes and cool nights which improve the lovely fruity aromas. Clay and sand soils store water during the rainy spring which is then released when the vines grow, enabling them to get through the dry summers.

Notes and Reviews

100% Syrah

Colour: Deep red with a purple hue.
Nose: The nose has hints of black cherry and plum as well as violet and vanilla.
Taste: Well concentrated and smooth on the palate. A spicy cocoa finish.
Enjoy with game, meat stew, cheeses...

Product Details

Vintage 2019
Grape Varieties Syrah
Type Red
Vinification Destemmed and divided into 2 groups. A small part undergoes hot skin-contact maceration, with the majority fermented on their skins for 3 weeks.