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Flat front label of wine

Gordo 2012

Mourvedre from Spain
  • RP91
14% ABV
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4.2 6 Ratings
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4.2 6 Ratings
14% ABV

Winemaker Notes

Gordo is Patrick Mata's affectionate way of calling his father, Jose Mata. For almost 4 generations Patrick's family produced wine in Malaga, Montilla, Sanlucar, Rioja and other Spanish regions.

An exotically perfumed bouquet evokes candied red fruits, Asian spices and black pepper, with a smoky topnote. Sappy, concentrated black raspberry and bitter cherry flavors gain sweetness with air and pick up notes of cola and clove. Finishes chewy and long, with slow-building tannins and lingering sweetness.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
A fabulous value from Patrick Mata, the 2012 Gordo is a blend of 70% Monastrell and 30% Cabernet Sauvignon from an organic vineyard planted in 1970. Aged three months in French oak, it showcases the brilliant quality of the Mourvèdre grape from this sunny appellation. The wine boasts an opaque ruby/purple color along with notes of lead pencil shavings, blackberries, black raspberries and a hint of blueberries. The sensational fruit characteristics are pure as well as vivid. This full-bodied, opulent, stunningly savory, expansively flavored 2012 can be drunk over the next 2-3 years.
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Gordo
Gordo, Spain
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Gordo is Patrick Mata's affectionate way of calling his father, Jose Mata. For almost 4 generations Patrick's family produced wine in Malaga, Montilla, Sanlucar, Rioja and other Spanish regions. These wines were sold in many countries including the U.S. before and after prohibition. During the 60's the demand of Malaga wines suffered greatly which ultimately resulted in the Mata winery closing its doors in 1972. The wine Gordo pays tribute to the Mata winemaking heritage and specifically to Patrick's father. The Gordo label is a replica of one of the family labels from the late 1800's. Today after a few decades Patrick and Alberto through Compania de Vinos del Atlantico (CVA) are resurrecting their family heritage and producing wines in many regions throughout the Iberian peninsula including this rich yet elegant blend of Monastrell-Cabernet from the south east of Spain.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Mourvedre

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Never lacking in color, tannin, or bold, mouth-filling texture, Mourvèdre is most commonly deployed to provide substance in blends with Grenache and Syrah/Shiraz. Despite being better known by its French name, Mourvèdre is actually of Spanish provenance, originally known as Monastrell. In Spain, it is one of the most commonly planted red grapes, serving as the principal variety in regions such as Alicante, Jumilla, and Yecla. It truly thrives, however, in Provence’s Bandol region, where it produces singular red and rosé wines along with Grenache and [Cinsault]. It is also of great importance in the Southern Rhône alongside Grenache and Syrah—and in California and Australia, where those blends are frequently mimicked.

In the Glass

Mourvèdre/Monastrell is responsible for robust, heady wines with dark berry fruit and a somewhat gamey quality. At its finest, it takes on brambly red and black fruit flavors and hints of herbs, leather, dark chocolate, and licorice. It can be prohibitively tannic in its youth, but well-aged examples can show an impressive degree of elegance and an attractive perfume. In blends with Grenache and Syrah, Mourvèdre provides fleshy texture, tannic structure, and deep color.

Perfect Pairings

This earthy Mediterranean variety loves rustic food—think cassoulet, wild boar ragu, or smoky ribs. Mourvèdre’s tannins are bold but not bitter, lending the wine the weight and texture it needs to pair with such hearty fare.

Sommelier Secret

Mourvèdre used to have significant plantings in California, but it was unfashionable and its presence was quickly declining in the late 20th century. In the 1980s, a group of California winemakers inspired by the wines of the Rhône Valley (aptly named the Rhône Rangers) brought the variety back into the spotlight. Plantings have since increased and “GSM” blends are now a highly-regarded specialty of the Central Coast.

CHMCVA3901012_2012 Item# 139573