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.

HINTS FOR KEEPING AND TASTING

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.

Drink or Lay Down

Food & wine

Perfect with complex dishes, red meat, game (especially venison and wild-boar) and cheeses.