Owner: Cyril Marès
Region: Costières de Nîmes, France
Estate Size: 40 Hectares (99 Acres)

Estate information
Cyril Marès was born in Nîmes, in the South of France. He pretty much grew up in the fields of his father’s vineyards and orchards. He fondly remembers strolling between the vines either perched on his dad’s shoulders or on top of his poney.

After years of Agronomy studies, followed by a Master’s in Viticulture and Oenology from Montpellier University, Cyril travelled the world before taking over the domaine from his father, Roger Marès. He first went to the USA in 1994 to work at Chalone Vineyard, then to Chile at Bruno Prats’, owner of the Château Cos d’Estournel, and finally at Paul Pontallier’s property, Château Margaux. Experiencing the harvests at these vineyards was rich in discoveries, adventures & encounters.

After 18 months of military service in Germany and in Sarajevo, the capital city of Bosnia and Herzegovina, Cyril returned to Mas des Bressades in 1996. In 1998, his wife Nathalie took over her father’s neighboring domaine, Mas Carlot which she works beautifully.

Nathalie and Cyril met through their oenologists, Maryse and Alain Demezon, during the 1996 harvest. Maryse instigated the meeting and they lived happily ever after!
They form a great young Provençal family and have four children together. Talking about how mischievous children can be, Nathalie named one of her wines: “Les Enfants Terribles”, which means “The Terrible Children” in French. Here they are having fun in the vineyards, which they may take over some day, if they only show a fraction of the passion expressed by their parents…

In April 2008, Cyril and Nathalie welcomed a group of American distributors. The tasting in the cellar was very special. Cyril opened many old vintages and everyone was impressed at how well the wines were showing after a few decades of cellaring. One of them left a smudge of deposits, which slowly but surely turned into the shape of a heart...

For centuries, making wines in the Marès family has been considered both an art and a family tradition. Cyril is the latest of 6 generations to make wine. His father Roger founded the domaine in 1964. He had also planted the vineyards of Château Puy Castéra located in the Haut-Médoc region of Bordeaux with his own father, Henri (1903-1994). This domaine is currently being managed by Alix Marès, Cyril's cousin. Cyril, pioneer that he is, brought back and applied the lessons learned in Bordeaux to his own Costières-based Domaine.

This tradition is brilliantly illustrated by Henri Marès (1820-1901), who was a friend of Pasteur and discovered the cure against powdery mildew with sulfites. His brother Paul Marès who was a well-known botanist moved to Algeria and couldn’t help but plant a vineyard too ! Their father, Etienne Marès (1780-1840) had left the family domaine located near the Pond of Thau and managed by his own father Pierre Marès (1758-1820) to turn into a wine merchant and later became the owner of Château de Launac near Montpellier.

Cyril Marès not only produces AOC wines, he also crafts a lovely “Cabernet-Syrah” VDP, made from an ancient Bordeaux tradition which consists of adding Syrah from Tain–L’Hermitage into the Cabernet-Sauvignon tanks. Roger Marès, Cyril’s father, created this cuvée in 1986.

Its vinification benefits from the best techniques combined with traditional methods: destemming in the vineyard, fermentation in stainless steel vats, temperature-controlled tanks and aging in oak barrels in a partially underground cellar. The attentive care dedicated to each and every step of the viticulture and vinification helps personalize the wines of Mas des Bressades.

The wines of Mas des Bressades are well-known for their concentration and the even-quality of their vintages, which keeps their customers faithful year-in and year-out. The vineyard is harmoniously composed of the best varietals which grow on a magnificent terroir: 22 ha of Syrah, 7 ha of Grenache, 2 ha of Cinsault, 2 ha of Cabernet, 3 ha of Roussanne, 2 ha of Grenache Blanc, 1 ha of Viognier and 1 ha of Marsanne.

The relationship between the property and Robert Kacher Selections started when Roger Marès met Bobby in 1988. The Cabernet-Syrah 1988 was the first one to be imported into the US and the start of more than 20 years of collaboration. Happy Anniversary to the 2008 vintage – now aging!

Featured Wine: Cabernet-Syrah

The Cabernet-Syrah is one of our most sought after. The Cabernet vines are 65+years old while the Syrah vines are in their 30’s. The yields for this cuvée are never higher than 37 hectoliter per hectare. This cuvée is aged completely in new oak for up to 13 months. This wine displays penetrating black fruit and spice.

Parker gave 87 Points to the 2006 cuvée, made up of 70% Cabernet and 30% Syrah.

“The 2006 Vin de Pays Gard Cabernet Sauvignon/Syrah is all charm and fruit. The acidity gives freshness, liveliness, and delineation to the wine’s character. There is plenty of sweet black cherry and black currant fruit in this medium-bodied, straightforward 2006. Another reference point estate in the Costieres de Nimes, Mas des Bressades fashions fresh, lively wines meant to be consumed during their first few years of life. This is a haven for bargain hunters. All of these offerings are excellent values."
Robert Parker

Food pairing
How about some lamb with this great Vin de Pays from the Costières de Nîmes? We’ve tasted this recipe for you and it is just great!

Enjoy and let us know if you like it!

The Team at Robert Kacher Selections

Recipe:
Daube d’Agneau Provençale
Provençal Lamb Stew
(30 min + 2 hours – 8 people)

• 4 lbs. lamb shoulder, cubed
• 3 Tbsp olive oil
• 4 onions, sliced
• 3 Tablespoons flour
• 1-1/2 cups red wine
• 1-1/2 cups veal or beef stock
• 5 cloves garlic, crushed
• bouquet garni - parsley, thyme, bay leaf
• 2 lbs. tomatoes, peeled, seeded & chopped
• Rind of 2 oranges, pared in long thin strips
• 3/4 cup green olives
• 3/4 cup black olives
• salt & freshly ground pepper

1. Preheat oven to 325°F.
2. Brown the lamb in some oil . Remove meat. Sauté onions until they brown.
3. Stir in flour and brown also.
4. Add wine, stock, tomatoes, garlic, bouquet garni, orange rind, salt and pepper.
5. Return lamb to casserole, stir and bring just to a boil. Cover and place in oven.
6. Cook for 1-1/2 to 2 hours or until meat is very tender when pierced with a fork. Stir the daube occasionally & add more stock if it looks dry.
7. Put the olives in a saucepan of cold water. Bring to a boil, simmer for 3 minutes and drain.
8. 10 minutes before end of cooking, discard bouquet garni and orange rind. Stir in the olives and taste for seasoning.

Note: The daube can be made 3 days ahead and refrigerated or frozen. Reheat slowly on the stove.

Other Wines produced by this Domaine:

Cabernet/Syrah(2006)
Cabernet/Syrah(2007) Les Vignes de Mon Pere
Rosé(2007)
Rosé(2008) Tradition
Rosé(2009) Tradition
Roussanne/Viognier(2007) Blanc
Roussanne/Viognier(2008) Blanc
Syrah/ Grenache(2007)
Syrah/ Grenache(2008) Tradition
Syrah/ Grenache(2009) Tradition