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Reserve de Gassac Rose Mas de Daumas Gassac - Buon Vino Rose Wine
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Reserve de Gassac Rose 2017

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£9.95

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One Line Description Reserve de Gassac Rose Mas de Daumas Gassac, Languedoc Rose, Grenache, Syrah and Carignan, dry, subtle, very easy summer drinking
Production Method Conventional
Country France French
Region Languedoc, France
Producer Mas de Daumas Gassac
Vintage 2017
Wine Type Rose Wine
Wine Style Light bodied
Grape Blend Grenache, Syrah and Carignan
Alcohol 12% abv
Terroir Deep, well drained soil formed from glacial deposits.
Maturation Stainless steel
Ageing Potential Drink young!
Production Detail Organic fertilization and low intervention in the cellar
Description

Details

Reserve de Gassac Rose Mas de Daumas Gassac, Languedoc Rose, Grenache, Syrah and Carignan, dry, subtle, very easy summer drinking. This little Rose Reserve de Gassac from the redoubtable Guibert estate is a tribute to great value. Fresh and sublimely well balanced for a naturally made wine of under £10, it has subtle red fruit and pink grapefruit aromas with little whiffs of herbs and the Terroir d'Aniane from whence it came. Excellent value, to be drunk with anything at any time, chilled in the garden on a warm evening, it is ideal. The vineyard is made up of exceptional terroir which drains naturally, surrounded by plenty of other foliage - the fragrances of which are soaked up by the grapes to produce a delicious glass of pink.

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’ alcoholpolyphenol-acid content.

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