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Bressy Rouge Gourt de Mautens IGP Vaucluse 2012

ID No: 444037
Our Price: $92.99 $75.00
3 bottles with free shipping for: $225.00
6 bottles with free shipping for: $390.00
12 bottles with free shipping for: $744.00
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 Wine Advocate: 95
Country:France
Region:Rhone
Grape Type:Grenache
Winery:Gourt de Mautens Jerome Bressy
Product Description

Blend: 50% Grenache Noir, 15% Mourvedre, 10% Carignan, 10% Counoise and 15% various: Cinsault, Vaccarèse, Syrah, Clairette Blanc and Terret Noir.

It is loaded with chocolate, black raspberries, and kirsch, intermixed with dusty, loamy soil notes, pepper, and the telltale chocolate that comes from the old vine Grenache that bakes in the sun in this high elevation appellation. This is a beauty, slightly rustic but enormously endowed.


Review:

A true blockbuster, the Grenache-dominated 2012 IGP Vaucluse comes all from clay and limestone soils around Rasteau, and spent 24-36 months in a combination of foudres and demi-muids. Loaded with notions of black cherries, black currants, crushed rocks, licorice and roasted herbs, this beauty is full-bodied, voluptuous, sexy and gorgeously textured. And while it has tons of richness, it also has notable purity, good freshness and ripe tannin that frame the finish nicely. It’s already hard to resist, but it will continue to knock your socks off for another 10-15 years.

- 95 Point Wine Advocate

 


Winery: Gourt de Mautens Jerome Bressy

The Gourt de Mautens Jerome Bressy Estate
Gourt de Mautens is a family owned winery located in Rasteau that started in 1996. In 1998, Jerome Bressy took over the 13 hectares of vineyard and for him it was a dream come true. Next the winery and the ageing cellar were built.
This is the insider’s wine of the Southern Rhone. Many winemakers in the Rhone Valley, Christophe Delorme (Domaine de la Mordoree) included, feel that Jerome Bressy will be making the best wines in the entire Southern Rhone Valley in the future.
Jerome chose the options of small yields (8-15 hectoliters/hectare) and organic farming (now controlled by Ecocert) along with the use of homeopathy, which he considers essential conditions for making a great wine. Since 1989 they have not used any chemical fertilizers or pesticides on the vines, so the soil can give what it has to give in the most natural way. The yields have always been lower than average because of his father’s concern about grape quality. The estate took another step forward in the organic farming by becoming biodynamic in 2007.
The Domaine produces an average of 2,000 cases each year, red and white wine, both of equal quality (not quantity), from small different plots in Rasteau. These are homogeneous wines as each plot is farmed with the same concern for perfection, regardless of any difference in quality among them. The goal being to be at nature’s service, stepping in the process only when necessary.
The name of the Estate, "Gourt de Mautens", is the name of the area where part of the vineyard and the family farm are located. This name dates back to 1635. In provencal dialect "Gourt" means a place where the water flows from and "mautens" means bad weather. Thus, it is an area where water flows from chalky clay marly soil when it rains.

"This is one of the sensational estates in Rasteau, with proprietor Jerome Bressy farming just over 20 acres of vines. Organic farming and the naturally low yields of his old vines (8-15 hectoliters per hectare) result in wines of extraordinary concentration and intensity."
- Wine Advocate (Issue 175, Feb. 08),

The Gourt de Mautens Jerome Bressy Vineyard
The vineyard measures 13 hectares (32 acres) and is made of several parcels planted on terraces, hillsides, banks and plateaux with a northwestern and southwestern sun exposure. The soils are made of clay and limestone marls.
Most of the vines are 45-90 years old, only 1/3rd of them is 5-30 years old. On some parcels different varieties can be found on the same row, just like it used to be in the ancient times.
Red : 70% Grenache ; 30% Carignan, Mourvèdre, Syrah, Counoise, Muscardin and Vaccarèse.
White : 45% Grenache blanc, 45% Bourboulenc, 10% various
Fortified wine (Vin doux naturel): 90% Grenache and 10% Carignan
Green harvest of the younger vines. A first selection is done in the parcels during the harvest (the grapes that are not selected are left on the ground). 

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Gourt de Mautens Vaucluse Blanc 2014

Made from Grenache Blanc et Gris, Marsanne, Roussanne, Bourboulenc, Picardan, Picpoul, Clairette and Viognier)

Aged: 8 months in 50% stainless steel tanks and 50% in demi-muids (600L oak barrels)

The wine is then bottled without fining or filtering, allowing us to retain the natural and expressive character of the wine.

 wine which is both beautifully rich and pleasingly elegant. It has rich ripe stone fruit in abundance with honeysuckle notes and an exceptionally mineral palate. An excellent full bodied Rhone style.

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Finca Sobreno Ildefonso Toro 2014

Finca Sobreno Ildefonso Toro  is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle

The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.

The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.

Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.

Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.

Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.

Ideal for red meats, lamb, roasted meat and strong cheeses