The jury was made up of 22 tasters, 19 tasters invited with Samuel, Roman and Basile Guibert.
For each of the 23 vintages selected, 2 bottles were taken out of our underground cellars the day before the vertical tasting. They were then placed upright in a wine cellar at 4°C in anticipation of opening them the following day. The wine cellar was turned down to a minimum since the room temperature of the tasting area warms up by around 10°C in the space of 30 minutes. This allowed tasters to taste the white wines at the correct temperature by the end of the wine service. The 506 glasses – 23 per taster – were carefully washed and placed in the tasting room.
THE BIG DAY
10am – 11am: Opening and temperature control. The 46 bottles were opened, checked, then immediately resealed and placed back in the wine cellar.
1.45pm – 2pm: Service of the wines started once all of the tasters had taken their places, leaving the oldest vintages till last.
2pm – 4pm: Silent vertical tasting of the 23 vintages of the Mas de Daumas Gassac White.
4.30pm – 6pm: Round table and comments from each taster. General evaluation and choosing of their top 5
