Vintages
Mas de Daumas Gassac Red

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

Vintage 2011 (34th VINTAGE)

Technical sheet

Denomination:

IGP Saint-Guilhem-le-désert cité d’Aniane

TYPE OF SOIL:

Red Glacial deposits

GRAPE VARIETIES:

– 71.6% Cabernet Sauvignon.
– 5.6% Merlot.
– 5% Cabernet Franc.
– 2.6% Pinot noir.
– 2.8 % Tannat.
– 1.6% Malbec.
– 10.8% rare grape varieties: Nebbiolo, Barbera, Dolcetto, Armigne, Arenie, Bastardo, Saperavie, Tchkaveri, Montepulciano, Areni Noir, Tchekavesi, Souzon, Brancalleo, Petit Verdot, Carmenere, Abouriou and Plavac Mali.

CLIMATE:

Before the harvest, a cool summer allowed the vines to mature slowly. This ensured the aromas were protected and acidity was good.

HARVEST DATES

13 September – 24 September 2011 (11 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:

65

PH:

3.54

YIELD:

35 to 45 hl/ha.

ALCOHOL BY VOL.:

13.82% Vol.

TOTAL ACIDITY:

3.44

Smooth, elegant, great finesse ... are words that spring to mind at the first tasting.
It opens on definite hints of dark chocolate, coffee, red fruit, moving on fast to a thoroughly
rounded mouth which emphasizes the finesse and elegance of the tannins, with a long powerful
and velvety finish.
The 2011 is a mouthwatering wine, full of flavour, lifted by the well balanced acidity and
freshness so characteristic of the wines coming from the Daumas Gassac terroir.

A few words on the 2011 vintage

“Very intense… a lot of work to be done in 20 consecutive days in bright sunshine.
At the end of the day the result is splendid, viognier, cabernet sauvignon, muscat…the grapes were
magnificent.” Basile Guibert

2011 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 cellar!

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