Vintages
Mas de Daumas Gassac Red

The vines are predominantly uncloned king Cabernet Sauvignon which reigned supreme in the Medoc before 1914.

Vintage 1997 (20th VINTAGE)

Technical sheet

Denomination:
Vin de Pays de l’Hérault.

TYPE OF SOIL:

Red Glacial deposits

GRAPE VARIETIES:

– 70.3% Cabernet Sauvignon.
– 13.1% Cabernet Franc.
– 5.1% Syrah.
– 3.9% Merlot.
– 2.8% Malbec.
– 2.1% Tannat.
– 1.3% Pinot noir.
-1.4% rare grape varieties: Nebbiolo, Dolcetto, Barbera, Armigne and Arenie.

CLIMATE:

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.

 

HARVEST DATES:

3 September – 11 September 1997 (6 days).

Vinification:
Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration

MATURING:

12 to 15 months in oak barrel (1 to 7 years old barrels).

HARVEST:

100% Manual

Folin:

50.

PH:

3.60.

YIELD:

35 hl/ha.

ALCOHOL BY VOL.:

12.98% Vol.

TOTAL ACIDITY:

3.34.

This wine, born of two successive fermentation processes, will bowl you over and will captivate those who love complex and surprising flavours.

1997 HARVEST NEWS

EVOLUTION OF THE VINTAGES & TASTING ADVICE:

Drink or Lay Down

TASTING HINTS

  • 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

Scroll to Top