Vintage 2006 (20th VINTAGE)
Vin de Pays de l’Hérault.
– 31% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 29% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 23% Chardonnay.
– 2% Chenin Blanc (origin of the vine: Domaine Huet – Vouvray).
– 15% rare grape varieties : Bourboulenc, Marsanne, Roussanne,
Petit Courbu, Muscat Ottonel, Muscat Petit grain, Muscat
d’Alexandrie, Gros Manseng, Semillon (France).
Neherleschol (Israël), Petite Arvine, Amigne (Suisse), Sercial de
Madère (Portugal), Tchilar, Khondorni (Arménie), Albarino
To speak of the 2006 vintage is to speak of a marvel! A heatwave
throughout June and July brought ripening forward, whilst a relatively
cool August preserved the most subtle aromas.
A concentrated vintage, sumptuous, voluptuous in the mouth and
ending incredibly soft and fruity.
26 August – 30 August 2006 (5 days).
TYPE OF SOIL:
White Lutetian Limestone.
Skin maceration for 5 to 7 days Fermentation in stainless steel tank.
2 – 4 months in stainless steel tank.
30 hl/ ha
ALCOHOL BY VOL.:
The 2006 vintage in smaller quantities but with unusual, deliciously 'toasty' flavours.
EVOLUTION OF THE VINTAGES & TASTING ADVICE
The two lives of Mas de Daumas Gassac White Wine
Laid down in a cool cellar (14°-16°C, 57-60°F) even the oldest can happily wait with no problem for many years. However, being laid down in warmer temperatures will speed up the wines’ maturity.
To taste within the first three years if you appreciate wonderful fruity flavours.
Drink our white wines as an aperitif or with a meal. They drink beautifully with most dishes.
Quite a different wine from the third or fourth year! Its youthful fruitiness will have disappeared, to be replaced by new flavours reminiscent of "sherry" or old "Sauternes", a touch "oxidative" with great finesse.
Take care: if you are not looking for this type of wine, slightly paradoxical as it ages, drink our white wines within the first couple of years.
- Serve around 10-12°C (51°F). Do not over chill.
- Open the bottle an hour before serving, but always replace the cork. Decanting encourages wines to express their full complexity but, always replace the stopper.