Vintages
Mas de Daumas Gassac Red

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

Vintage 2016 (39th VINTAGE)

Technical sheet

Denomination:

IGP St Guilhem-le-Désert – Cité d’Aniane

GRAPE VARIETIES:

– 73% Cabernet Sauvignon,
– 7% Merlot,
– 4% Cabernet Franc,
– 4% Petit Verdot,
– 3% Malbec,
– 3% Pinot Noir,
– 6% variétés rares : Barbera, Nebbiolo, Dolcetto, Armigne, Arenie, Bastardo, Saperavie, Tchkaveri, Montepulciano, Areni Noir, Tchekavesi, Souzon, Brancalleo, Carmenere, Abouriou et Plavac Mali.

Vinification:

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

CLIMATE:

Spring was rainy and cool. A very sunny summer followed, with no rainfalls after early June, but was marked by intense heat last week of August and first week of September.
This weather allowed the grapes to reach maturity evenly throughout the vineyard.

HARVEST DATES:

12 September – 18 September 2016

TYPE OF SOIL:

Red Glacial deposits

Folin:

62

PH:

3.56

MATURING:

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

HARVEST:

100% Manual

YIELD:

40 hl/ha

ALCOHOL BY VOL.:

13.5 % Vol.

TOTAL ACIDITY:

3.85

2016, "an iron hand coated in velvet"!

In terms of tannic structure, this vintage is remarkably similar to 2015. Together, they are two of the finest vintages that the domaine has ever produced! 2016 is characterised by tremendous freshness, with ripe fruit (blackcurrants) and spicy notes, and a very long, elegant palate.

A few words on the 2016 Red

The harvest started on 4th September this year, and finished on 18th September.
42 pickers worked for a total of 14 days!
2016 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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