– 38% Chardonnay.
– 27% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 18% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 17% 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, Khondorni (Arménie), Albarino (Espagne).

CLIMATE:

2001 started brilliantly, splendid flowering and budding a fortnight early; pretty regular rain during the first quarter until the end of July. The north wind started blowing in mid-August not falling until 20 September. Six weeks of wind gusting down from the north concentrated the juices, sugar and aromas.

Dénomination:
Vin de Pays de l’Hérault.

HARVEST:
100% Manual.

HARVEST DATES:
1 September – 6 September 2001 (6 days).

Vinification:

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

TYPE OF SOIL:
White Lutetian Limestone.

Âges moyen des vignes
18

MATURING:
2 – 4 months in stainless steel tank.

Ph:
3,49

TOTAL ACIDITY:
3,37

Residual sugar:
2,1g

YIELD:
30 hl/ha.

ALCOHOL BY VOL.:
13.08% 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 2001

Technical sheet

HARVEST

TASTING HINTS

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