Mas de Daumas Gassac

Mas de Daumas Gassac Red 2012

In 2012, we celebrated 40 years of a Domaine which has been well known for many years and
described as ((the grand cru of the Midi” by Hugh Johnson.
Therefore, 2012 vintage means a lot to us for many reasons. We cannot but feel strongly
emotional about the thirty-jifth vintage vinified in the Daumas Gassac cellars!

Finesse, power, length and mouthwateringly rounded, when tasted today as it matures, this 2012 is thoroughly enjoyable and seductive. Aromas simply explode, red berries, over-ripe autumnal figs, elegant vinosity lifted by rich tannins and fine savours of chocolate and truffle.

Exquisite!

VINTAGE 2012
n°35
VINTAGE 2012
n°35

Technical sheet

GRAPE VARIETIES:

– 75.6% Cabernet Sauvignon.
– 5.5% Merlot.
– 4.4% Tannat.
– 3.9% Cabernet Franc.
– 1.8% Malbec.
– 1.8% Pinot noir.
– 7% rare grape varieties : Petit Verdot, Abouriou (France), Nielluccio, Montepulciano (Italie), Saperavi (Géorgie), Carménère (France), Tempranillo (Espagne).

CLIMATE:

This year, after a cold, dry winter, followed by a fresh, rainy spring, the plants took their time to develop.
The result: flowering was a fortnight to three weeks later than in 2011, and much the same for ripening.
July was cool and dry, followed by a reasonably warm but still dry month of August.

Harvest: “This morning’s rain fall looks like being just the sip of water that could turn this harvest into a 5 Star harvest!” Samuel GUIBERT

Dénomination:
IGP St Guilhem-le-Désert - Cité d'Aniane
HARVEST:
100% Manual
HARVEST DATES:
17 September – 27 September 2012 (8 days).
Vinification:

Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration.

TYPE OF SOIL:
Red Glacial deposits
Âges moyen des vignes
40 years
MATURING:
12 to 15 months in oak barrel (1 to 7 years old barrels)
Ph:
3,63
TOTAL ACIDITY:
3,33
YIELD:
35 to 45 hl/ha.
ALCOHOL BY VOL.:
13,37% Vol.
Folin:
56

HARVEST

The cold dry winter was followed by a cool, rainy spring. As a result, the plants took their time developing. The result : flowering was 15 – 20 days later than in 2011, the veraison (term used to describe the grapes’ changing colour) was similarly late. July was cool and dry, then came August, a hot, dry month confirming the trend.
The leaves are green, no sign of hydric stress, the grapes are splendid, their skins firm and thick with great acidity. We’ve decided to start picking next week, Monday 3rd September …

TASTING HINTS

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!

Mas de Daumas Gassac
Haute Vallée du Gassac – 34150 ANIANE
contact@daumas-gassac.com |  04.67.57.71.28

News from the Mas

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* SIGN UP FOR 2024 HARVEST *

We’re recruiting!
We are currently looking for pickers for the 2024 harvest – between late August and early September.
Possibility of accommodation on site.

FILL-IN FORM