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Senior editor and tasting director Bruce Sanderson joined Wine Spectator in 1993. His tasting beats are Burgundy, Italy and Germany.
Bruce Sanderson

A Meaty Red for Grilled Steak

Gérard Bertrand Coteaux du Languedoc Montpeyroux Grand Terroir 2007

Bruce Sanderson
Posted: May 24, 2010

While in Canada a few weeks ago, I found a good-value red blend—Gérard Bertrand’s Montpeyroux Grand Terroir 2007—at the Liquor Control Board for $18. Bertrand makes wines from southern France’s Languedoc region—several of them from the crus Pic St.-Loup, La Clape and Montpeyroux in the Coteaux du Languedoc appellation, as well as from La Livinière in Minervois.

My dad grilled some rib-eyes, and the wine’s full body, ripe tannins and distinctive flavors—raw meat (from the Mourvèdre in the blend), iron, raspberry (characteristic of the Grenache), tobacco, leather and tea notes—were perfect with the fat and smoke of the steaks. Syrah and Carignane rounded out the blend.

I gave the Montpeyroux 90 points, non-blind, and thought it was a terrific value for the price.

WineSpectator.com members: Get our quick list of Top Values among French reds.

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