Mas de Daumas Gassac Primeur 2016 - Red

The red Mas de Daumas Gassac is made from about 80% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, Malbec, Pinot Noir and 4% other unusual grape varieties. The harvest is carried out manually. The vinification is done according to the classic Bordeaux method with long maceration and without filtering. Storage on oak barrels (of which max 10-15% new ones) for 12-15 months.

Price (26,67 € Bottle)

160,00 €

Wine description

  • Country : France
  • Region : Languedoc
  • Grape variety : Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Pinot noir
  • Classification : IGP St Guilhem-le-Désert – Cité d'Aniane
  • Color : Red
  • Vintage : 2016
  • Alcohol degree : 13,5 %
  • Storage potential : More than 10 years
  • Volume : 75 cl

Presentation of the vineyard

Mas de Daumas Gassac doesn't require any special presentation to those who love prestigious wines from Langedoc. The winery is a family property created by Aimé Guibert in the early 70's. Aimé chose to plant wine on its newly purchased land and made the very unacademic choice to plant vine varieties from Bordeaux and not only those which were used in the typical Languedoc vineyards. The wines thus became common IGP wines and no DOP wines that require that the local rules for wine making have been followed. The vineyards are situated close to the south-French garrigue bush, and you can find complex aromas of laurels, thyme, rosemary, lavender, fennel, mint and more in the wines. The agriculture is organic and since 2016, cattle grazing the soil around the vineyards have been introduced instead of using mechanical lawnmowing!

Sommelier's advice

2016 - "a powerful fist wrapped in velvet". That's the winery's own judgment. 2016 which, besides 2015, is considered to be among Daumas Gassac's best vintage ever! A vintage of very fresh, rich black currants and spices and a long final with elegance. Great fruit concentration, which is now refined during the oak barrel storage. A wine that can be consumed young, but will be rounded off and becomes more complex with time - potentially for at least 10 years!

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