Vintage 2002 (25th VINTAGE)
Vin de Pays de l’Hérault.
TYPE OF SOIL:
Red Glacial deposits
– 69.2% Cabernet Sauvignon.
– 3.2% Syrah.
– 2.2% Malbec.
– 9% Merlot.
– 8.2% Cabernet Franc.
– 4.3% Pinot noir.
– 1.1% Tannat.
– 2.8% rare grape varieties: Nielluccio, Montepulciano (Italie), Saperavi (Géorgie), Tempranillo (Espagne).
The terroirs and hills from Aniane down to Villeveyrac and Sète escaped storms and rainstorms. At Daumas Gassac, the terrifying Gard storms only resulted in 70mm water, with no violence or soil erosion.
10 September – 25 September 2002 (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.:
« Daumas Gassac Red 2002: power and flavours! »
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