Domaine Gourt de Mautens
Route de Cairanne
Tel. +33 490
Direct sale: Only by appointment.
Jérôme Bressy experienced both his father and
his grandfather growing vines. None of them bottled the wine. He tells, that he eight years old was allowed from discarted grapes to make
"his own wine". Maybe many who has grown up in farmer families can tell
a similar story with another subject than wine. Maybe this story is not
the reason why the boy became a wine grower but he did! Jérôme started making
wine in his father's farm (1996 and 1997), and then decided to build his own
winery and cellar (1998)
The vineyards of the domain cover 13 ha and the production is only about 25.000
bottles. The fields are certifed agriculture biologique and since 2007 also
Bressy is blessed with very old vines - up to 90 years old. When
considering his ideals of wine makers (Henri Bonneau and Jacques Reynaud) and
the low yield he usually practice (12-15 hl/ha). Until 2010 he made only
one cuvée of red Rasteau and also a Rasteau Blanc. Then Rasteau became a CRU,
and certain rules has to be followed and as Jérôme
Bressy want to experiment with old grape varieties he has decided to call his
wines IGP Vaucluse.
IGP Vaucluse Rouge
2010: Grenache, Carignan, Mourvedre, Syrah, Vaccarese,
Terret Noir and Counoise. 10-15 hl./ha. Fermented without destemming in
truncated wood tank and the matures 2-3 years in cement tank, barriques or demi-muids.
IGP Vaucluse Rosé
2011: Grenache, Carignan, Mourvedre og Counoise. 10-15
IGP Vaucluse Blanc
2011: Grenache Blanc, Grenache Gris, Bourboulenc,
Clairette Blanch, Picardan, Roussanne, Marsanne, Viognier, Picpoul Blanc og
Pinot Gris. 10-15 hl./ha.
Lagret i demi-muids eller ståltanke i 10-18 mdr.
Bressy a few years ago
"I’m willing to make the best possible wine and to equal the great wine makers. To do so, I’m always trying new things and I am always questioning myself. I’m not one to make the same wine year after year, there must be an evolution and sometime even a revolution! That’s why one could be surprised tasting the difference between two vintage years of Gourt de
Mautens. Nothing’s for granted on the path to perfection, I keep on learning and expressing new things.
Each year I try to make the best of what the vine has to offer. But it all depends on nature, on the earth, the weather, and I try to feel that and do the best out from that osmosis."