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Flat front label of wine

Mas de Bressades Cuvee Tradition Syrah/Grenache 2009

Rhone Red Blends from France
  • WE91
13.5% ABV
  • WE91
  • WE92
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13.5% ABV

Winemaker Notes

The Grenache-Syrah is an unoaked wine that consists of roughly equal parts of the two varietals. The Grenache vines are 25-60+years old. The yields for this wine are between 35 and 40 hectoliter per hectare.

This wine always shows an extraordinary nose of blueberry and blackcurrant, as well as garrigue (French word for "scrubland")aromas. A straightforward, mineral, concentrated mouth leads to a wonderful finish of cracked black pepper. It is a very crispy wine you may enjoy right now or forget in your cellar for a fewyears. It will still be full of surprises... This wine goes well with anything but especially shines when drunk with meat, even spicy ones!

Critical Acclaim

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WE 91
Wine Enthusiast
Inviting, layered nose of raspberry, strawberry, molasses, smoke, black olive, licorice and gamey notes. Nicely complex and flavorful with lots of ripe berry fruit, leather, black pepper and roasted meat notes. Medium to full-bodied with moderately firm tannins. Fresh, richly textured and dense without being heavy.
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Mas de Bressades

Mas de Bressades

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Mas de Bressades, France
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Mas de Bressades is regarded as one of the finest domaines of Costieres de Nimes, and Cyril Mares one of the appelation's most talented producers. The Estate consists of 40 hectares of vineyards, all of which are farmed sustainably. The soils are rich in red clay and limestone galets roules, which provides a layer of insulation in times of extreme weather.

Nearly synonymous with fine wine and all things epicurean, France has a culture of wine production and consumption that is deeply rooted in tradition. Many of the world’s most beloved grape varieties originated here, as did the concept of “terroir”—soil type, elevation, slope angle and mesoclimate combine to produce resulting wines that convey a sense of place. Accordingly, most French wine is labeled by geographical location, rather than grape variety. So a general understaning of which grapes correspond to which regions can be helpful in navigating all of the types of French wine. Some of the greatest wine regions in the world are here, including Bordeaux, Burgundy, the Rhône, and Champagne, but each part of the country has its own specialties and strengths.

Pinot Noir and Chardonnay, are the king and queen of Burgundy, producing elegant red and white wines with great acidity, the finest examples of which can age for decades. The same varieties, along with Pinot Meunier, are used in Champagne. Of comparable renown is Bordeaux, focused on bold, structured red wines made of blends of Cabernet Sauvignon, Merlot, Cabernet Franc including sometimes a small amount of Petit Verdot or Malbec. The primary white varieties of Bordeaux are Sauvignon Blanc and Sémillon. The Rhône Valley is responsible for monovarietal Syrah in the north, while the south specializes in Grenache blends; Rhône's main white variety is Viognier.

Most of these grape varieties are planted throughout the country and beyond, extending their influence into other parts of Europe and New World appellations.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

HNYMDBGSH09C_2009 Item# 107184