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« Daumas Gassac Red 2002: power and flavours! »
– 69.2% Cabernet Sauvignon.
– 3.2% Syrah.
– 2.2% Malbec.
– 9% Merlot.
– 8.2% Cabernet Franc.
– 4.3% Pinot noir.
– 1.1% Tannat.
– 2.8% rare grape varieties : Nebbiolo, Barbera, Dolcetto,
Armigne, Arenie, Bastardo, Saperavie, Tchkaveri,
Montepulciano, Areni Noir, Tchekavesi, Souzon, Brancalleo
and Petit Verdot.
The terroirs and hills from Aniane down to Villeveyrac and Sète
escaped storms and rainstorms. At Daumas Gassac, the terrifying
Gard storms only resulted in 70mm water, with no violence or soil
erosion.
Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration.
« Daumas Gassac Red 2002: power and flavours! »
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!
