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A Pair from Mas de Gourgonnier

The Cartier family have been producing wine and olive oil on their Mas de Gourgonnier estate for decades.  The vineyards have been certified organic for just as long and is proudly detailed on the labels.  Most people are familiar with the Rouge that is presented in the traditional squat wine bottle.  Less commonly seen is the Reserve de Mas.  This wine is a blend of equal parts Grenache, Syrah, and Cabernet Sauvignon that is aged in large oak casks.  My one previous experience with the Reserve de Mas came in the form of the 2007 vintage.   I had never this wine before so I paid dearly for one bottle as described in my post The Spices and Herbs of Mas de Gourgonnier.

The estate is located south of Avignon where it is hot, dry, and windy.  This region produces wines distinct from the familiar flavors of the Southern Rhone.  The wines of Mas de Gourgonnier always exhibit dried herbs but the Reserve de Mas adds complexity from its earthy notes.   The dry flavors are intertwined with acidity, lower alcohol, and incredibly fine tannins.  The structure becomes evident in the aftertaste suggesting this wine will develop for several years to come.  These wines were purchased at MacArthur Beverages.


2011 Mas de Gourgonnier, Les Baux de Provence – $16
Imported by Dionysos Imports.  This wine is a blend of 35% Grenache, 18% Syrah, 23% Cabernet Sauvignon, and 24% Carignan.   Alcohol 13%.  The nose bore lighter aromas of dried herbs.  There was a gentle introduction of flavor with black and red fruit.  The flavors were lighter in body but there was some weight and ripeness.  The wine became drier towards the finish where it mixed with herbs and black fruit.  There was a very fine structure.  With air the wine took on an orange- lift.  **(*) 2014-2020.


2010 Mas de Gourgonnier, Reserve du Mas, Les Baux de Provence – $22
Imported by Dionysos Imports.  This wine is a blend of Grenache, Syrah, and Cabernet Sauvignon.  Alcohol 13%.  There were earthy, dry red fruit flavors that were dry in a sense and made lively by salivating acidity.  The structure existed as incredibly fine tannins that dried the mouth.   There were dried herbs and a little vintage perfume.  Black fruit flavors developed with air that were entwined with acidity before the tannins returned in the aftertaste.  *** 2015-2024.

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