Mas de Daumas Gassac

Mas de Daumas Gassac Red 2018

2018 is one of those vintages that only comes around every 10 years. Its complex personality was marked by some of the most atypical weather conditions – with rainfalls between January and May equal to the whole of 2017, Daumas Gassac’s fifty-year-old vineyard was able to benefit from a magnificent dry, hot summer, and produce a perfectly ripe crop.

VINTAGE 2018
n°41
VINTAGE 2018
n°41

Technical sheet

GRAPE VARIETIES:

(Non cloned collections, mostly from Médoc vineyards)
– 76% Cabernet Sauvignon,
– 6% Cabernet Franc,
– 5% Merlot,
– 4% Petit Verdot,
– 3% Pinot Noir,
– 2% Malbec,
– 4% rare grape varities : Tannat, Abouriou (France), Nielluccio, Montepulciano (Italie), Saperavi (Géorgie), Carménère (France), Tempranillo (Espagne).

CLIMATE:

After a particularly rainy first-half of the year, the well replenished groundwater reserves enabled the vines to cope with a very hot, dry summer and early autumn.
The summer was hot and sunny. There was just enough rain in July and August to enable the grapes to gradually reach maturity. The Gassac Valley also experienced substantial differences in
temperatures – from 8°C to 12°C at night up to 35°C during the day.
This resulted in a concentration of aromas.

Dénomination:
IGP St Guilhem-le-Désert - Cité d'Aniane
HARVEST:
100% Manual
HARVEST DATES:
14 September – 28 September 2018 (9.5 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
42 years
MATURING:
12 to 15 months in oak barrel (1 to 7 years old barrels)
Ph:
3.59
TOTAL ACIDITY:
3.12
YIELD:
27 hl/ha.
ALCOHOL BY VOL.:
14% Vol.
Folin:
47

HARVEST

The domaine’s 41st harvest began on Monday 3 September and ended on Friday 28 September 2018. 19 days of picking for 50 ha of vines spread over 30 plots. We always wait until each grape variety reached perfect ripeness, offering a unique expression of their flavours: this is what makes each vintage at Mas de Daumas Gassac so exceptional.

TASTING HINTS

TASTING HINTS

  • To be served around 18-19°C (64°F).
  • Make sure to open your bottle a few hours beforehand, but always replace the cork.
  • Better still, decant the wine which will help bring out its complexity. But, do replace the stopper.

THE FIVE LIVES OF MAS DE DAUMAS GASSAC RED WINES

From the first autumn after bottling. A true basket of fruit, hints of what’s to come.

  • Period of fruit
    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 youth
    Velvety tannins appear, the fruit fades. This period lasts for seven to fourteen years. The wine reveals its true complexity.
  • Period of maturity
    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 plenitude
    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 reasure for grandchildren to discover in grandad’s

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

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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