Since the early 1970s, Mas de Gourgonnier has cared for its vines and olive trees completely organically—and has the certification to prove it. But it's not like you need a bureaucratic piece of paper to tell you that this wine is the real deal—just one look at the vineyards and you know that nothing artificial will come between you and this bottle of Mas de Gourgonnier Rouge.
The 2007 vintage harnessed all the traditional southern red power you'd expect yet wraps it in a velvet glove—this is rounder, juicier and fresher than it's ever been, and you won't be able to get enough of it. The estate's 100% organic practices (since the 1950s) raise all sensations here to the next level—aromas are bountiful, chock-full of dried garrigue, black olives and pepper. Full-bodied yet energetic, the mouth explodes with black fruits and red berries, and plenty of baking spices.
37% Cabernet, 33% Carignane, 20% Grenache, 10% Syrah
"The 2007 Les Baux de Provence constitutes nearly 30% each of Carignan and Grenache, with slightly smaller shares of Cabernet Sauvignon (hence considerably less than in several recent vintages) and Syrah. Smelling delightfully of fresh plums, sandalwood, ginger, cinnamon, lavender, and a hint of game, it comes onto the palate expansively and with fine-grained underlying tannins. Juniper and cassis add a pleasantly bitter pungency to the finish, contributing along with saline and smoky notes to the invigoration of a long finish. This understated wine will not only offer highly versatile enjoyment over the next 3-4 years but should blossom further as well. "
The Wine Advocate
First a side statement: I used this wine during an educational talk on wine and many of the participants (the non wine professionals) enjoyed it. Especially with the food. Therefore if you like wine that has what one might describe as an 'old world' flavor, this might be worth the try. I just think it's too expensive for bad wine. What I, and the other wine professionals (winemakers) in our group, noticed was that this wine is bursting with brettanomyces (for those not in the know this a destructive yeast that can infect wineries for years and years). The aromas are of strong, dirty mushrooms and barnyard with a slight hint of fruit. The palate picks up a sweet/sour flavor backed by tannins that completely fall apart on the end, giving a 'dirty' mouth feel. The main problem with brett--because a lot of people do like the 'off' flavors produced by it (barnyard, mushroom, dirt), is that it ruins the wine. The gritty tannins on the finish here indicate that this wine is rapidly falling apart. If you happen to have some in your wine reserve--drink it quick! Or take it to a party....