About
Founded in 2003 in the heart of the village of Sainte-Thècle in Mauricie, Clos Sainte-Thècle is a small vineyard where respect for the land, the vine and the environment finds its proper place. Dedicated to the search for an ideal of balance and harmony between modernity and tradition, we see ourselves as the guardians of a unique, rigorous but generous terroir, which we cultivate with passion and humility and also with the conviction that the small lots of handcrafted wines from our plot of land can captivate the imagination and the palate of those who seek authenticity.
Born from a deep respect for the land, Bertin is an extraordinary but unpretentious experience, a constantly evolving offer fueled by the richness of our terroir.
Bertin is founded on a sustainable approach in collaboration with our regional artisans and producers in order to honour the land, culture and heritage of our region. The light menu, paired with our wines, is a reflection of our local ecosystem and the land we inhabit. We compare, we taste, we exchange with ourselves but all together.
A destination at the heart of agriculture where wines, dishes and their ingredients reflect the places where they were grown and the people who made them.
BERTIN WILL BE BACK FOR SUMMER 2024
La Piquette: Part I
2022
Marc de Marquette
Restaurants only
750 ml
6.5% alc./vol.
Crackling flavoured (apple juice) grape-based alcoholic beverage.
Marquette grape skins macerated for 64 days in water and juice from Cortland and Spartan apples that grow on the vineyard. Light “prise de mousse”.
Rose No. 5
2022
Sainte-Croix, Radisson + Sabrevois
Bécancour + Clos Sainte-Thècle
Restaurants only
750 ml
10.9% alc./vol.
Direct press method. Wild yeasts cofermentation in stainless for 112 days at below 18° C.
7 months in stainless.
Unfined and unfiltered.
Orangérose
2022
Frontenac gris, Louise Swenson + Adalmiina
Bécancour + Clos Sainte-Thècle
Restaurants only
750 ml
11.6% alc./vol.
4 day cold soak followed by 10 and 14 day wild yeasts cofermentation at below 18° C.
Skin contact for 143 days in amphorae and stainless steel followed by 4 months in stainless steel.
Unfined and unfiltered.
Sur la grappe
2022
Marquette
Bécancour
July 2022. Restaurants only
750 ml
11.9% alc./vol.
50% whole bunch. 9 day cold soak followed by wild yeast fermentation in stainless steel at below 18° C.
8 months stainless steel.
Unfined and unfiltered.
Treat yourself to an exclusive experience in a luxurious dome on the vineyard.
Live unforgettable moments in this special place where you can escape all year-round. A promise of adventure and the beauty of nature enhanced by uncompromising comfort and warm, personalized service.
Vineyard
The 4.7 hectare property sits at approximately 600 feet above sea level. One hectare is under hybrids and an additional hectare, under viniferas, was planted in June 2021. We grow 6 different grape varieties: Adalmiina and Chardonnay for whites; Radisson, Sabrevois, Pionnier and Pinot Noir for reds.
” The vineyard is divided into 5 blocks: Heritage Block, Les Mal-Aimés Rouge, P2, L’Aldalmiina and Rockstar Block. All are farmed organically. “
The vineyard benefits from several factors that make it a unique site for winegrowing. Located at the foot of the mountainous region of the Laurentians, known as the Laurentian Piedmont, our site is greatly influenced by the topography of the region and its soil type, the Pontiac Loam. These soils consist of a thin deposit of loam on a deep bed of clay.
Lacustro-marine deposits whose fine texture has certain similarities with marine clays cover a large part of the region. Due to their texture and geographic position, the vineyard soils are well drained, permeable and well aerated. The north and south orientation of the vines allows maximum exposure to the sun.
The almost daily morning fog refreshes the vineyard, and the late morning and mid-afternoon winds act as a dryer, ensuring that the grapes are free from moisture and mold and thereby disease. When the winter comes, our geographic position ensures excellent snow cover which protects the vines from our harsher climate. All these factors are an integral part of our unique terroir and allow us to grow our grape varieties under optimal growing conditions.
Biodiversity
Preserving biodiversity is a major concern for us. The biodiversity of the vineyard reflects the natural balance of the environment and its interactions with the flora and fauna found here. A well-established ecosystem contains a community of living things in balance with each other and with their environment. We firmly believe that the more numerous and genetically diverse these interactions are, the higher the biodiversity and the more sustainable our ecosystem will be. For us, only a quality environment and viticulture that respects the natural balance between the soil and the vine allow the production of exceptional wines.
Philosophy
In order to always best represent each vintage from the vineyard to the bottle, we only produce small lots of handcrafted wines in limited quantities, and rarely the exact same wine twice. We therefore want each wine to express its personality according to its growing season, its own identity with its own label and its distinct name. Our tendency to avoid repetition allows us to reinvent ourselves a little with each vintage and to really let the wines speak for the vineyard.
Depending on the wine, we use concrete, stainless steel, clay amphoras or oak barrels for vinification and ageing. We use sulphites in minimal quantities, because we believe that an excellent knowledge and understanding of the winemaking environment is essential before eliminating sulphites from the process. We just don’t want to sacrifice the quality and integrity of our wines for marketing purposes.
Where to find us
Our wines are only available in restaurants and at fine wine retailers. Look us up!
Restaurants
- Zélé, Sainte-Flore
- Le Floriel, Sainte-Flore
- l’Olivia table gourmande, Grand-Mère
- 462 Tamarac, Shawinigan
- Le Chenapan, Shawinigan
- Le Bette, Trois-Rivières
- Le Buck, Trois-Rivières
- Épi, Trois-Rivières
- Le Temps D’une Pinte, Trois-Rivières
- Auberge Saint-Mathieu du Lac, Saint-Mathieu-du-Parc
- Le Presbytère, Saint-Stanislas-de-Champlain
- L’Âtre Bistro, Joliette
- Bivouac, Montréal
- Albacore, Québec
- Alentours, Québec
- ARVI, Québec
- Légende, Québec
- Le Bedeau, Québec
- Laurie Raphaël, Québec
- L’Orygine, Québec
- Petits Creux, Québec
- Sardines, Québec
- Tanière, Québec
- Terroir – Vins et Compagnie, Québec
- Vin Polisson, Sherbrooke
- Côté Est, Kamouraska
- Café Kitsuné, Vancouver
- Delara, Vancouver
- Elephant, Vancouver
- H2 Kitchen + Bar, Vancouver
- Published on Main, Vancouver
- St. Lawrence, Vancouver
- The American, Vancouver
- The Permanent, Vancouver
- VV Tapas Lounge, Vancouver
- Bearfoot Bistro, Whistler
Retailers
- Aux Cinq Soeurs, Sainte-Thècle
- Jules – fromages & convives, Sainte-Flore
- La Barik, Trois-Rivières
- Mlles Cossette, Saint-Prosper
- Les Douceurs du Marché, Montréal
- Comptoir Sainte-Cécile, Montréal
- Les Minettes, Laval
- Supérette, Québec
- Marché du Faubourg, Saint-Férréol
- Réserve Naturelle Caviste, Sutton
- Les Petites Bonneville, St-Jean-sur-Richelieu