– 39% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 30% Chardonnay.
– 25% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 6% rare grape varieties : Muscat Petit grain, Bourboulenc,
Marsanne, Roussanne, (France).
Neherleschol (Israël), Petite Arvine (Suisse).

CLIMATE:

Harvest: incredible weather with huge night and day temperature variations. We recorded 7°C on the morning of 30 September, whilst on most days it reached 30°C, peaking at 35°C.

Dénomination:
Vin de Pays de l’Hérault.

HARVEST:
100% Manual.

HARVEST DATES:
11 September – 14 September 1992 (4 days).

Vinification:

Skin maceration for 5 to 7 days Fermentation in stainless steel tank.

TYPE OF SOIL:
White Lutetian Limestone.

Âges moyen des vignes
9

MATURING:
2 – 4 months in stainless steel tank.

Ph:
3.40

TOTAL ACIDITY:
4.05

YIELD:
30 hl/ha.

ALCOHOL BY VOL.:
13.45% Vol.

HARVEST

TASTING HINTS

The two lives of Mas de Daumas Gassac White Wine

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.

First life

To taste within the first three years if you appreciate wonderful fruity flavours.
Drink our white wines as an aperitif or with a meal. They drink beautifully with most dishes.

Second life

Quite a different wine from the third or fourth year! Its youthful fruitiness will have disappeared, to be replaced by new flavours reminiscent of “sherry” or old “Sauternes”, a touch “oxidative” with great finesse.
Take care: if you are not looking for this type of wine, slightly paradoxical as it ages, drink our white wines within the first couple of years.

Tasting hints
– Serve around 10-12°C (51°F). Do not over chill.
– Open the bottle an hour before serving, but always replace the cork. Decanting encourages wines to express their full complexity but, always replace the stopper.

Mas de Daumas Gassac White 1992

Technical sheet

HARVEST

TASTING HINTS

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