Vintage 1993 (16th VINTAGE)
Vin de Pays de l’Hérault.
TYPE OF SOIL:
Red Glacial deposits
– 58.7% Cabernet Sauvignon.
– 21% Syrah.
– 7% Malbec.
– 6% Merlot.
– 3% Cabernet Franc.
– 2.3% Pinot noir.
– 1% Tannat.
– 1% other grape varieties.
Harvest: Towards the end of 9 September we were hit by a brief
tornado: not much rain but violent wind and some hail stones which
damaged a few grapes on about a half of the bunches. Luckily not one
grape went bad. Then from 10 to 22 September, the weather varied
from sunshine to grey clouds but with steady, heavy heat.
6 September – 22 September 1993 (17 days).
Slow extraction, delicate pump-over and soft infusion vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration
12 to 15 months in oak barrel (1 to 7 years old barrels).
ALCOHOL BY VOL.:
EVOLUTION OF THE VINTAGES & TASTING ADVICE:
- To be served around 18-19°C (64°F).
- Make sure to open your bottle a few hours beforehand, but always replace the cork.
- Better still, decant the wine which will help bring out its complexity. But, do replace the stopper.
THE FIVE LIVES OF MAS DE DAUMAS GASSAC RED WINES
From the first autumn after bottling. A true basket of fruit, hints of what’s to come.
- Period of fruit
Crisp fruit and tannins to the fore. Lasts from three to seven years. A delicious and invigorating wine to drink. An absolute must.
- Period of youth
Velvety tannins appear, the fruit fades. This period lasts for seven to fourteen years. The wine reveals its true complexity.
- Period of maturity
Between fourteen and twenty-one years. The fruity flavours fade giving way to tertiary aromas with hints of dried roses, woodland moss, truffles, game!
- Period of plenitude
Over twenty-one years, most Mas de Daumas Gassac vintages will continue to evolve into magical flavours if laid down in a cool cellar with the right humidity. A reasure for grandchildren to discover in grandad’s