– 72% Cabernet Sauvignon.
– 7% Syrah.
– 6% Malbec.
– 6% Cabernet Franc.
– 4% Merlot.
– 2% Tannat.
– 1% Pinot noir.
– 2% rare grape varieties: Nebbiolo, Dolcetto and Barbera.
Coldest winter since 1956 with serious freezing (-10°C to -15°C)
during January and February. Mediocre spring weather leading to
late ripening. Flowering from 15 June.
Harvest: Extremely hot and dry, resulting in slight over maturity.
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!