Vintage 2001 (24th VINTAGE)
Vin de Pays de l’Hérault.
TYPE OF SOIL:
Red Glacial deposits
– 65.8% Cabernet Sauvignon.
– 10.4% Merlot.
– 8.8% Syrah.
– 6.5% Cabernet Franc.
– 3.6% Malbec.
– 2.1% Pinot noir.
– 0.3% Tannat.
– 2.5% rare grape varieties: Montepulciano (Italie), Saperavi (Géorgie), Tempranillo (Espagne).
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.
8 September – 18 September 2001 (10 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).
35 to 45 hl/ha.
ALCOHOL BY VOL.:
A SOMPTUOUS EXPERIENCE!
This 2001 vintage bring us what we wanted to protect the great 2000 vintage : a deep wine but perfectly ripe, delicious
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