(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.

This year, 50 pickers, aged from 16 to 75 years-old, and from 15 different nationalities, worked over a period of nearly four weeks

Harvest news

TASTING HINTS

Serve between 18° and 19°C, preferably in a balloon glass.
Uncork three or four hours before serving, but put the cork back in the bottle.
Decanting wine is always a plus, to express its complexities. On a decanter, as on a bottle, replace the cork immediately after opening.
Enjoy young (within 3 years) to appreciate its superb fruit aromas. Then drink after its fifth year, or keep for many years (15-20) to appreciate its characteristics as a great wine for laying down.

CELLARING ADVICE
If your cellar is cool (12° to 16°C), you can keep your Mas de Daumas Gassac for several years.
If your cellar is not cool, or if you fear the passage of time, don’t hesitate to drink your Mas de Daumas Gassac wines as soon as it finishes maturing, at 2 years/3 years, 5 years!

WHEN TO ENJOY MAS DE DAUMAS GASSAC RED WINES
Know that there are no absolute great wines; only great bottles! Those drunk in a moment of serenity.
Know also that the Cabernet Sauvignon of the Médoc, from the days before clones, produces incomparable, lively wines, rich in the talent to age beautifully.
It’s up to you to choose one of the five periods to suit your tastes.

THE FIVE LIVES OF MAS DE DAUMAS GASSAC RED WINES
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 Red 2018

Technical sheet

HARVEST

TASTING HINTS

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