Vintage 2012 (35th VINTAGE)
IGP Saint-Guilhem-le-désert cité d’Aniane
TYPE OF SOIL:
Red Glacial deposits
– 75.6% Cabernet Sauvignon.
– 5.5% Merlot.
– 4.4% Tannat.
– 3.9% Cabernet Franc.
– 1.8% Malbec.
– 1.8% Pinot noir.
– 7% rare grape varieties : Petit Verdot, Abouriou (France), Nielluccio, Nebbiolo, Dolcetto, Montepulciano (Italie), Areni Tcherni (Arménie), Brancellao, Bastardo, Baga (Portugal), Saperavi, Tavkveri (Géorgie), Saint Laurent (Moravie), Carménère (Chili), Tempranillo (Espagne).
This year, after a cold, dry winter, followed by a fresh, rainy spring, the plants took their time to develop. The result: flowering was a fortnight to three weeks later than in 2011, and much the same for ripening. July was cool and dry, followed by a reasonably warm but still dry month of August.
17 September – 27 September 2012 (8 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.:
In 2012, we celebrated 40 years of a Domaine which has been well known for many years and
described as ((the grand cru of the Midi" by Hugh Johnson.
Therefore, 2012 vintage means a lot to us for many reasons. We cannot but feel strongly
emotional about the thirty-jifth vintage vinified in the Daumas Gassac cellars!
Finesse, power, length and mouthwateringly rounded, when tasted today as it matures, this 2012 is
thoroughly enjoyable and seductive. Aromas simply explode, red berries, over-ripe autumnal figs, elegant vinosity lifted by rich tannins and fine savours of chocolate and truffle.
The cold dry winter was followed by a cool, rainy spring. As a result, the plants took their time developing. The result : flowering was 15 – 20 days later than in 2011, the veraison (term used to describe the grapes’ changing colour) was similarly late. July was cool and dry, then came August, a hot, dry month confirming the trend.
The leaves are green, no sign of hydric stress, the grapes are splendid, their skins firm and thick with great acidity. We’ve decided to start picking next week, Monday 3rd September ...
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 cellar!