The 1993 vintage was a return to the great, massively tannic reds, bursting with wild aromas, meat and animals evoking the scents of autumn, wet undergrowth, mushrooms and truffles.
– 58.7% Cabernet Sauvignon.
– 21% Syrah
– 7% Malbec.
– 6% Merlot.
– 3% Cabernet Franc.
– 2.3% Pinot noir.
– 1% Tannat.
– 1% rare grape varieties.
The year 1993 in Daumas Gassac was often cold and gray, with a peak of brutal heat in August; a very dry year; the devastating thunderstorms of September 1993 spared the Gassac Valley.
Slow extraction, delicate pump-over and soft infusion vinification, long fermentation and maceration, no filtration
The weather has been absolutly dry but dark or grey with very little sun, still exceptionaly warm (30 ° to 38 ° during day time). Good conditions for picking except the drama on the night of september 9th. In fact, even if the tempest was exceptionaly hard the ice stones where very scarce per square meter producing few scarces on the head of some grappes. Thanks God it was the north dry breeze on the Larzac area and the scarce closed immediatly with not a single fruit roten. Then, from September 10 to 22 at 11 a.m., the weather varied from sunny to grey clouds, with heavy, constant heat of between 25° and 35° in the middle of the day.
CELLARING ADVICE
If your cellar is cool (12° to 16°C), you can keep your Mas de Daumas Gassac for several years.
If your cellar is not cool, or if you fear the passage of time, don’t hesitate to drink your Mas de Daumas Gassac wines as soon as it finishes maturing, at 2 years/3 years, 5 years!
WHEN TO ENJOY MAS DE DAUMAS GASSAC RED WINES
Know that there are no absolute great wines; only great bottles! Those drunk in a moment of serenity.
Know also that the Cabernet Sauvignon of the Médoc, from the days before clones, produces incomparable, lively wines, rich in the talent to age beautifully.
It’s up to you to choose one of the five periods to suit your tastes.
THE FIVE LIVES OF MAS DE DAUMAS GASSAC RED WINES
The five lives of Mas de Daumas Gassac Red Wines 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.
* SIGN UP FOR 2024 HARVEST *
We’re recruiting!
We are currently looking for pickers for the 2024 harvest – between late August and early September.
Possibility of accommodation on site.
* SIGN UP FOR 2024 HARVEST *
We’re recruiting!
We are currently looking for pickers for the 2024 harvest – between late August and early September.
Possibility of accommodation on site.