
Mas de Daumas Gassac Red

To be drunk in its youth (in the first 3 years) to enjoy its superb fruit aromas. Or to be open from the 5th year to 20th year to appreciate its amazing ageing potential.
Technical sheet
Name of the wine:
Mas de Daumas Gassac Red
Country / Région:
France / Languedoc.
Terroir:
Gassac Valley
Appellation:
IGP Saint-Guilhem-le-désert cité d’Aniane.
Soil type:
Red Glacial deposits
Grape varieties:
75% Cabernet Sauvignon + 20 rare grape varieties.
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)
Yield:
35 hl/ha
Alcohol:
13% Vol.
Harvest:
100% Manual.
To be served around 17°C and 18°C. Need to be decanted a long time in advance
(at least 3 to 4 hours before serving).
EVOLUTION OF THE VINTAGES & TASTING ADVICE
Produced from old non-cloned vines and low yields, Daumas Gassac wines stand up to ageing as do no others.
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.
Perfect with complex dishes, red meat, game (especially venison and wild-boar) and cheeses.