Easy-drinking, affordable wine under the French Flair label. The wine targets wine drinkers learning the ropes of wine appreciation. Gérard Bertrand, a man with a remarkable success story, and his daughter, Emma, created it. If you are a Millennial or Gen Xer, this wine is made with you in mind. It’s also a wine that can be enjoyed no matter your age or wine experience. $15-20
Gérard Bertrand’s life story is split into two acts. Born in Narbonne in 1965, he grew up learning winemaking at his father Georges’s side at Domaine de Villemajou while also rising through the ranks of French rugby. He eventually captained Stade Français after a long run with RC Narbonne (where his team won the Coupe de France in 1985 and three consecutive Challenge Yves du Manoir titles in 1989-1991). His father, a wine-broker and grower, pioneered barrel-aging in the Languedoc-Roussillon region. Tragically, Georges was killed in an automobile accident in 1987 when Gérard was 22. That thrust Gérard into a dual career as a rugby star and a winemaker for the next eight years, until his retirement from rugby.
From a single 148-acre Corbières estate, Gérard built his wine business into one of Languedoc’s dominant wine groups, selling in 175 countries, with 16 estates (depending on the year counted) stretching from La Clape to Minervois to Malepère, plus négociant brands, including Côte des Roses. His signature innovation has been converting all his holdings to biodynamics, beginning in 2002. By 2024, he was the world’s largest Demeter-certified biodynamic vineyard holder in France. He sources grapes for his French Flair line from other growers, who may not be biodynamically certified. In 2019, he launched Clos du Temple, the world’s most expensive rosé at around $200 a bottle. He also built Château l’Hospitalet into a five-star wine resort with a Michelin Green Star restaurant. He initiated the long-running Jazz à l’Hospitalet festival.
Bertrand’s French Flair line of wines takes its name from an English rugby term describing the way French national teams played—a less structured, more instinctive style that emphasized unexpected passes and flashes of individual brilliance, a style now used by rugby teams from many nations. The rooster medallion on the label is a reference to the golden rooster on the French national rugby team’s jersey. The red, white, and blue circular frame around the rooster are France’s national colors.
French Flair is a collection of French-sourced wines created by L’Atelier Bertrand under Gérard Bertrand’s guidance, and led by Emma Bertrand. The collection launched in 2026 and targets the American market, introducing several French regions and styles at affordable prices. The goal is approachable French wines that Americans can enjoy and discover without fearing the cost. The label describes the wine as “structured, plush, powerful,” a description often used for Bordeaux, especially from the Left Bank. Overall, French Flair includes 10 wines across seven appellations (Bordeaux, Bourgogne, Chablis, Sancerre, Pouilly-Fumé, Languedoc, and Châteauneuf-du-Pape). Each one has a personality name in French and English. The audience is wine-curious Millennials and Gen X drinkers who drink wine regularly but do not necessarily consider themselves experts.
L’Atelier Bertrand French Flair Bordeaux Le Classique “The Classic” 2022: Deep ruby color; blackberry, blackcurrant, dark cherry, red berries, plum, cocoa, warm spice on the nose and palate.
Dry; fine, amiable tannins and balancing acidity. Medium-plus body with rounded, silky mouthfeel. A fruit-forward wine meant for early consumption, this is 60% Cabernet Sauvignon, 40% Merlot, a classic Left Bank Bordeaux blend. The line of wines is so new—this is the first year of offering—that technical notes are not yet available, even on the L’Atelier Bertrand website. 13% ABV
Pairing—Grilled or roasted red meats; steak, rosemary-seasoned lamb, burgers; herb-roasted duck; pork tenderloin with plum reduction; mushroom-based dishes; tomato-based pasta. Anything that will go with Bordeaux wine. Avoid delicate dishes. Cheese—Cheddar, Gouda, firm sheep’s-milk cheese, Comté, Morbier. Avoid soft, delicate cheese; very pungent blue cheese; high-acid goat cheese.
