Mas de Daumas Gassac - Rouge - red - 2018 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
2018 is one of those vintages that only comes around every 10 years. Its complex personality was marked by some of the most atypical weather conditions - with rainfalls between January and May equal to the whole of 2017, Daumas Gassac’s fifty-year-old vineyard was able to benefit from a magnificent dry, hot summer, and produce a perfectly ripe crop.
In 1971, ethnologist and Ireland specialist Véronique Guibert de la Vaissière and her husband Aimé, a tanner and glove manufacturer in Millau, fell in love with an old, abandoned farmhouse in the unspoilt rural setting of the Gassac valley near the ancient abbey of Aniane. In 1972, on the recommendation of their friend, Professor Henri Enjalbert, a geologist pecialising in the relationship between soils and grapes, they planted 17,000 non-cloned Cabernet-Sauvignon grafts sourced from top Bordeaux properties. An underground cellar was built on the site of the former Gallo-Roman watermill adjacent to the farmhouse, over the cold spring water from the river Gassac. For nearly five decades, the Guibert family has watched over and tended to the vines with unfailing dedication. Today, the second generation has taken over the Domaine.
Terroir: Gassac Valley
Country / Region: France / Languedoc
Appellation: IGP Saint-Guilhem-le-désert cité d’Aniane
Soils type: Red Glacial deposits
Grape varieties: 76% Cabernet Sauvignon, 5% Merlot, 6% Cabernet Franc, 4% Petit Verdot, 2% Malbec, 3% Pinot Noir & 4% 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)
Harvesting: 100% Manual
Yield (~): 35 hl/ha
Total production: 120.000 to 150.000 bottles maximum