– 71.3% Cabernet Sauvignon.
– 7.2% Cabernet Franc.
– 7% Malbec.
– 5.3% Merlot.
– 5.1% Syrah.
– 3.1% Tannat.
– 1% rares grape varieties: Nebbiolo, Dolcetto and Barbera.
Seriously dry weather from 13 September 1983 until 10 May 1984, very cold spring with north winds. Coolish summer. Flowering between 18 and 25.
Harvest: cloudy weather with a little rain.
Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration
The five lives of Mas de Daumas Gassac Red Wines Laid down in a cool cellar (14°-16°C, 57-60°F) even the oldest can happily wait with no problem for many years. However, being laid down in warmer temperatures will speed up the wines’ maturity.
Period of fruit
From the first autumn after bottling. A true basket of fruit, hints of what’s to come.
Period of youth
Crisp fruit and tannins to the fore. Lasts from three to seven years. A delicious and invigorating wine to drink. An absolute must.
Period of maturity
Velvety tannins appear, the fruit fades. This period lasts for seven to fourteen years. The wine reveals its true complexity.
Period of plenitude
Between fourteen and twenty-one years. The fruity flavours fade giving way to tertiary aromas with hints of dried roses, woodland moss, truffles, game!
Period of dreams
Over twenty-one years, most Mas de Daumas Gassac vintages will continue to evolve into magical flavours if laid down in a cool cellar with the right humidity. A treasure for grandchildren to discover in grandad’s cellar!