Vintages
Mas de Daumas Gassac White

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

Vintage 2020 (35th VINTAGE)

Technical sheet

Denomination:

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

GRAPE VARIETIES:

28% Viognier (origin of the vine: Georges Vernay – Condrieu).
23% Petit Manseng (origin of the vine: Charles Hours – Béarn).
20% Chardonnay (origin of the vine: Comptes Lafon).
12% Chenin Blanc (origin of the vine: Domaine Huet – Vouvray).
17% rare grape varieties: Bourboulenc, Petit Courbu, Muscat Ottonel, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France), Neheleschol (Israël), Amigne (Suisse), Sercial de Madère (Portugal), Khondorni, Tchilar (Arménie), Albarino (Espagne), Falanghina, Fiano, Grechetto todi (Italie).

Weather conditions:

A delicate piece of music! A gentle, nurturing climate has given it richness and balance.
The winter was cold but not freezing, without any snow. It was followed by a spring with just the right amount of rain, resulting in a vigorous start to the growth cycle. 2020 was characterized by mild conditions, from pruning to bud break, and then from flowering to the harvest. There were no heatwaves or excessive spikes in temperature over the summer, with an average of 28°C during the day and magical, cool nights (10°-12°C) in the Gassac Valley. 

Finally, a perfectly-timed storm on 15 August, a stroke of luck we have not had since 2012, turned the vintage into something genuinely exceptional.
By the 1st October, vinification of our red and white grand vins was complete, and as we tasted them during this process, a “classicism” emerged, reminiscent of the property’s early vintages.

HARVEST DATES:

27 august – 2 september 2020 (5 days).

Vinification:

Skin maceration for 5 to 7 days Fermentation in stainless steel tank.

MATURING:

2 – 4 months in stainless steel tank.

Residual sugar:

6.4g

PH:

3.38

HARVEST:

100% Manual.

YIELD:

25 hl/ ha

ALCOHOL BY VOL.:

13.5% Vol.

TOTAL ACIDITY:

3.70

The 43rd harvest at Mas de Daumas Gassac began on Monday 24 August 2020!
The harvest lasted about 17 days, ending on Monday 21 September with the picking of the Cabernet Sauvignon. Once again this year, we had the chance to work with a team of 40 pickers, bringin 18 different nationalities to the wild and beautiful Gassac valley.
The result was a symphony! A wonderful convergence of personalities, expertise and cheefulness, fruit of harmonious and delicate vintage. 2020 is a tribute to the remarkable character of our grands vins!
Relatively small yields have become the norm, and the 2020 Mas de Daumas Blanc was no exception. The quantities harvested for the Mas de Daumas Gassac Rouge 2020 were slightly higher than in 2019.

The 2020 Harvest News

EVOLUTION OF THE VINTAGES & TASTING ADVICE

Drink or Lay down

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.

 

First life

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.

 

Second life

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.

 

Tasting hints
- 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.

Scroll to Top

Aniane, mars 2021,

Chers amis de la vallée du Gassac,
Naturellement et dans le respect des consignes du gouvernement pour endiguer l’épidémie de Coronavirus (Covid-19), nous avons pris plusieurs mesures.

Notre priorité est de prendre soin de vous et de nos collaborateurs.

Pour vous, amis clients PARTICULIERS,
Le caveau reste ouvert, hors jours fériés et dimanches, sur RDV, du lundi au samedi de 10h00 à 12h00 et de 14h00 à 18h00.
Le port du masque est obligatoire sur tout le domaine.
Nous continuons d’être à votre écoute par téléphone au 04 67 57 88 41 sinon via l’adresse suivante prives@daumas-gassac.com.

Pour vous, amis clients PROFESSIONNELS, en France où à l’étranger,
L’activité continue !

Le domaine est toujours à votre écoute pour recevoir vos commandes et les expédier. 
En France, en nous écrivant à l’adresse suivante : cavchr@daumas-gassac.com
A l’étranger, via l’adresse : export@daumas-gassac.com

Prenez soin de vous, de vos proches.
Gardons en tête l’essentiel.
A très vite,
La famille Guibert et toute l’équipe du Mas de Daumas Gassac.

Aniane, march 2021,
Dear friends of the Gassac valley,
Naturally and following the government’s guidelines to contain the Coronavirus (Covid-19) epidemic, we have taken several measures.
Our priority is to take care of you and all our staff.

For you, friends and PRIVATE CUSTOMERS,
The Mas de Daumas Gassac cellar remains open except on public holidays and Sundays, by appointment only, Monday to Saturday, from 10 am until noon and 2 pm until 6 pm. A mask has to be worn.
You can contact us via the following address: prives@daumas-gassac.com or by phone on +33 (0)4 67 57 88 41.

For you, friends and TRADE customers, in France and abroad,
Our activity is still going on!
Mas de Daumas Gassac team is listening to you and can still receive / ship your orders.
French trade, you can write to this email address: cavchr@daumas-gassac.com,
And the Export trade, to: export@daumas-gassac.com.

Take care of yourself and your loved ones.
Let’s keep the essentials in mind.
See you soon,
The Guibert family and all the Mas de Daumas Gassac team.