-31% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 30% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 28% Chardonnay.
-10% rare grape varieties : Bourboulenc, Marsanne, Roussanne, Petit Courbu, Muscat Ottonel, Muscat Petit grain, Gros Manseng (France).
Neherleschol (Israël), Petite Arvine, Amigne (Suisse), Sercial de Madère (Portugal), Tchilar (Arménie), Albarino (Espagne).
Seriously heavy rain during autumn and winter of ’95 – ’96 left the ground saturated ; hot weather in May and June ; a miserable July followed by a heat wave in August and the first fortnight of September.
Harvest: Overcast weather from 9th to 11th September. Hand picking under brilliant sunshine, 35° in the afternoon and 13° alcohol/vol. Acidity slightly higher than last year giving an irresistible pallet of aromas, enhanced by the freshness of this vintage.
Skin maceration for 5 to 7 days Fermentation in stainless steel tank.
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.
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.
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.
– 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.