Vintages
Mas de Daumas Gassac Red

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

Vintage 1999 (22nd VINTAGE)

Technical sheet

Denomination:

Vin de Pays de l’Hérault.

TYPE OF SOIL:

Red Glacial deposits

GRAPE VARIETIES:

– 65.4% Cabernet Sauvignon.
– 11.6% Merlot.
– 10% Cabernet Franc.
– 3.7% Syrah.
– 3.7% Malbec.
– 2.2% Pinot noir.
– 1.1% Tannat.
– 2.3% rare grape varieties: Nebbiolo, Barbera, Dolcetto, Armigne, Arenie, Bastardo, Saperavie, Tchkaveri and Baga.

CLIMATE:

Harvest: Every two or three days in August and early September light showers were followed by great heat. A truly tropical climate but no real damage. In the north part of the Hérault, in the Larzac foothills, the weather was ideal, but along the coast there were dreadful damages with hail and violent rainstorms.

HARVEST DATES:

10 September – 24 September 1999 (15 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:

47

PH:

3.24

YIELD:

35 hl/ha

ALCOHOL BY VOL.:

13%Vol.

TOTAL ACIDITY:

3.24

When poured, aromas of vanilla with delicious sent of chocolate, nutmeg and orgeat spring out of the glass. It is all about charm, seduction and gourmandise. 

A few words on this vintage

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

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