Vintage 1996 (19th VINTAGE)
Vin de Pays de l’Hérault.
TYPE OF SOIL:
Red Glacial deposits
– 65% Cabernet Sauvignon.
– 9% Merlot.
– 7% Syrah.
– 7% Cabernet Franc.
– 7% Malbec.
– 3% Pinot noir.
– 1% Tannat.
-1% rare grape varieties: Nebbiolo, Dolcetto, Barbera, Armigne and Arenie.
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 before picking started, several rainy days between 13 and 21 September (235mm). Then lovely hot, dry weather during the last week of September.
13 September – 27 September 1996 (9 days).
Classic Medoc 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.:
12.75 % 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