– 37% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 31% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 16% Chardonnay.
– 16% rare grape varieties : Bourboulenc, Marsanne, Roussanne, Petit Courbu, Muscat Ottonel, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France). Neherleschol (Israël), Petite Arvine, Amigne (Suisse), Sercial de Madère (Portugal), Tchilar (Arménie), Albarino (Espagne).
Harvest: flowering was a month early this year; vines struggling to cope with sweltering heat and frequent rain. Physiological maturity at the end of August was followed by a rare phenomenon: maturing stopped in its tracks. Our dream of full maturity hadn’t come true when picking was over.
Skin maceration for 5 to 7 days Fermentation in stainless steel tank.
“A great wine seems to be taking shape”
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.