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Michelin Star Wine
Mas de Daumas Gassac Rouge - Buon vino Natural Wines
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Mas de Daumas Gassac Rouge 1995

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£80.00

Additional Information

Recommended Michelin Star Wine
Production Method Natural
Country France French
Region Languedoc, France
Producer Mas de Daumas Gassac
Vintage 1999
Wine Type Red Wine
Wine Style Full bodied
Grape Blend 90% Cabernet Sauvgnon, Syrah, Cabernet Franc, Malbec
Alcohol 12.9%
Terroir The vines growing on a deep, well-drained soil formed by glacial deposits.
Maturation The vinification for the red wines is similar to that in Médoc; long fermentation (three weeks), ageing in wooden casks, light fining with egg whites and no filtering.
Annual Production 50 - 100,000 bottles
Ageing Potential Decades
Production Detail Natural/ Organic,vines are manually harvested. They use only natural dung compost as well as tree and straw cuttings. Yields are naturally low which allow the wine to express the terroir more than the grape variety.
Description

Details

Mas de Daumas Gassac Rouge 1995, organic, natural, Cabernet Sauvignon, Iconic red wine, complex, earthy, delicious. If there is a problem with the delicious wines brought forth from this natural paradise, it is that they tend to sell out pretty quickly and so the wines never reach the age they should to ensure optimum drinking and maximum expression. This older vintage is one of only a few bottles that we have managed to get our hands on with a bit of bottle age! Will be drinking very now, with the Cabernet Sauvignon giving its trademark earthy flavours of pencil box, complex, with flavours of that Provencal 'Garrigue'.


The story of Mas de Daumas Gassac is one of vision, enterprise, passion and pride. When the Guiberts first purchased their farm (the mas) in the charming Gassac valley they little realised that they had a particular micro-climate which would give them the potential to make great wines. A visiting professor from Bordeaux, one Henri Enjalbert, identified a particular red soil that was common to certain great estates in the Médoc and Grand Cru Burgundies. Under the thick garrigue scrub and shrubs covering the Arboussas hills, he found some 40 hectares of perfectly drained soil, poor in humus and vegetable matter, rich in mineral oxide (iron, copper, gold etc). Formed from deposits carried in by the winds during the Riss, Mindel and Guntz glacial periods (ranging from 180,000 – 400,000 years ago) the terroir provides the three elements necessary for a potential Grand Cru: deep soil ensuring the vines’ roots delve deep to seek nourishment; perfectly drained soil ensuring vines’ roots are unaffected by humidity; poor soil meaning that vines have to struggle to survive, an effort which creates exceptionally fine aromas. Rock, scrub and tree clearing began in 1971 and the first vines, principally Cabernet Sauvignon, were planted on the 1.6ha plot. The rest is as they say, history.
Soil is only one element in the cocktail that makes Gassac the great wine that it is. You only have to stand in the vineyards to engage with the subtleties of the micro-climate. The hill is thick with garrigue; strong warm scents of wild herbs imprint themselves in the air; the quality of light is fantastic. The vines are planted in small clearings, magical glades hidden in the dense, forest-like garrigue. The complexity of Daumas Gassac wines derives heavily from the scents of myriad Mediterranean wild plants and herbs: bay, thyme, rosemary, lavender, laburnum, fennel, wild mint, lentisque, strawberry trees... It’s all part of the ‘terroir’ effect, a combination of soil, climate and environment that sets one wine apart from another, sadly an effect that is lost in modern monoculture, where huge areas are cleared of all vegetation except vines. At nightfall, the cold air from the Larzac (850 metres) floods into the Gassac valley, with the result that, even in the height of summer, the vineyards benefit from cool nights and moderate daytime temperatures. The northern facing vineyards accentuate the beneficial effect of this cool micro climate by ensuring they are exposed to less direct sunshine during the hot summers. The micro-climate also means that the vines flower some three weeks later than the Languedoc average; that’s why the red grapes are harvested later – in early October. The micro-climate is a huge factor in creating the outstanding complexity and finesse of the red wines, most especially the splendidly fine balance of the great vintages’ alcohol-polyphenol-acid content.

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