HARVEST NEWS – From 4 September to 18 September
Spring was rainy and cool. A very sunny summer followed, with no rainfalls after early June, but was marked by intense heat last week of August and first week of September.
This weather allowed the grapes to reach maturity evenly throughout the vineyard.
42 pickers worked for a total of 14 days!
FROM SUNDAY 4 TO WEDNESDAY 7 SEPTEMBER
HARVESTING THE MAS DE DAUMAS GASSAC WHITE
In four days all the different grape varieties that make up the Mas de Daumas Gassac White had been picked.
The grapes were very ripe and healthy.
Each bunch was checked on the sorting table, before reaching the vat. After 3 to 5 days cool maceration on their skins, the white grapes were pressed, for the first time using a much more gentle pneumatic press!
The must is full and very well balanced thanks to a splendid acidity enhancing the fruit and its large range of aromas.
It’s a magnificent white wine, full of solar fruit, very lively and fresh with a beautiful minerality.
FROM THURSDAY 8 TO SATURDAY 10 SEPTEMBER
HARVESTING THE MAS DE DAUMAS GASSAC ROSÉ FRIZANT
In three days we brought in all the fruits destined for the Mas de Daumas Gassac Rosé Frizant 2016. Bled from Cabernet Sauvignon grapes from our youngest vines. The must is sumptuous, with a brilliant pink-violet colour, delightfully fresh with a delicious taste of strawberries and raspberries.
FROM MONDAY 12 TO SUNDAY 18 SEPTEMBER
HARVESTING THE MAS DE DAUMAS GASSAC RED
The ‘Non-Cabernet Sauvignon’ (Merlot, Nebbiolo, Dolcetto, Petit Verdot, Khondorni, Pinot Noir, Malbec, Tannat, Tempranillo…) were picked when fully ripe.
Lots of fruit, full and rich, with toasty aromas.
Powerful, rounded, elegant and majestic are the first words that spring to mind when tasting the six vats of Cabernet Sauvignon.
At this stage we have a great base for blending the various grapes’ juices with lots of freshness. The 2016 is «an iron fist in a velvet glove»!
Great thanks to all the team
