Mas de Daumas Gassac Rouge 2012

Mas de Daumas Gassac Rouge 2012
Please note: The image may not show the actual vintage available. Please check the product details for the actual vintage.

Perfect for:

A hearty dinner

Looks, Smells, Tastes like:

Rich, Heavenly, Smooth

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£75.00

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Mas de Daumas Gassac Rouge 2012, maturing vintage Iconic natural wine from the Languedoc.  We have limited bottles of this special vintage of Mas de Daumas Gassac Rouge.  The year started with a cold, dry winter, followed by a fresh, rainy spring.  The vines took their time to develop and flowering was a fortnight to three weeks later than in 2011, and much the same for ripening.  July was cool and dry, followed by a reasonably warm but still dry month of August.  So a lean year but into the harvest the fruit was in very condition and the harvest which started on Sept 3rd stayed dry.  Very often leaner vintages make for good ageing with the acidity and tannins helping the wine to mature nicely.

What to say about these wines.  Mas de Daumas Gassac Rouge is a veritable ‘vin de garde’ if ever there was one.  About this rare 2012, they say….

‘Finesse, power, length and mouthwateringly rounded, thoroughly enjoyable and seductive.  Aromas simply explode, red berries, over-ripe autumnal figs, elegant vinosity lifted by rich tannins and fine savours of chocolate and truffle.  Exquisite!’

Flippin heck, they make it sound good.  Very limited number of bottles so we haven’t tasted it as yet….we will have to see if there is any left.

Is Vegan? Yes
Bottle Size 750ml
Production Method Natural
Producer Mas De Daumas Gassac
Country France
Region Languedoc, France
Vintage 2012
Wine Type Red Wine
Wine Style Full bodied
Grapes Cabernet Franc, Cabernet Sauvignon, Merlot, Other local variety, Syrah/Shiraz, Tannat
Terroir The vines growing on a deep, well-drained soil formed by glacial deposits.
Alcohol 13.5% abv
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.
Ageing Potential Another 10 years plus
Food Matching Blue Cheese, Red Meat, Rich Sauces

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. 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. You only have to stand in the vineyards to engage with the subtleties of these wines. 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 amongst a myriad of Mediterranean wild plants and herbs: bay, thyme, rosemary, lavender, laburnum, fennel, wild mint, lentisque, strawberry trees which all lend their aromas to the wine. It’s all part of the ‘terroir’ effect, a combination of soil, climate and environment that sets one wine apart from another.  Sadly this is 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 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 micro-climate is a huge factor in creating the outstanding complexity and finesse of the red wines. Since the beginning, the operation has grown somewhat and they now produce a number of labels and price ranges, but the core ethos remains.  The flagship wines are still referred to as the Grand Cru of the Languedoc, whilst their 'everyday' wines represent outstanding quality for the money. It's for this reason they are one of our favourite estates.

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The Natural Wine Lexicon

  • Organic
  • Biodynamic
  • Natural Yeast Fermentation
  • Nothing Removed, Nothing Added
  • Hand Harvest
  • Unfined
  • Unfilitered
  • Low Sulphur
  • No Added Sulphur
Natural wine explained. Read more

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