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The 13 hectares of vines which make up this domaine have been in the Bressy family for 4 generations. In 1989 Jerome convinced his father to stop using chemical treatments. By 1998, when he took over the domaine, Gourt de Mautens was certified organic. The most important thing in the world to Jerome is that each vine is cared after as an individual with nothing but manual labor and that the fruit it bears be treated as carefully and naturally as possible. Two-thirds of the parcels are between 45 and 90 years old. The yields are a naturally low 12-18 hl/ha and where the younger vines produce more a rigorous green harvest is practiced. The vineyards are interplanted, as they were in ancient times, with Grenache (70%), Carignan (15%), Mourvedre (15%), Syrah, Counoise, Muscardin and Vaccar�se.
Harvest is done by hand and the grapes are collected into 20 kilo trays. A very selective triage is performed and only the best clusters make it to tank. All the varietals are combined for co-fermentation. A very gentle maceration of 2-3 weeks is performed and fermentation begins naturally with no added yeasts. Ageing takes place in a combination of foudres and barrel (80%) and stainless steel tanks (20%) for 18 months. The wine is not filtered or fined and only the minimal dose possible of sulfur is added at bottling time.
This is the finest Rasteau in production today and it rivals many Chateauneuf du Papes.
Click here to visit Gourt de Mautens
Wines
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