Mas de Daumas Gassac : Mas de Daumas Gassac 2017

Characteristics and tasting notes of Mas de Daumas Gassac 2017 red

Tasting

Appearance
The wine reveals a deep, intense colour, ranging from dark ruby to garnet, with a dense core and slightly translucent hues on the rim of the glass.

Nose
Displaying great complexity, the nose opens with intense aromas of black fruits such as blackcurrant, blackberry and plum. It is then enriched by refreshing notes of menthol and garrigue herbs, subtly underlined by woody and spicy touches evoking cedar and vanilla.

Palate
The attack is clean and fruity, paving the way for a perfectly structured and balanced palate. The tannins, both firm and ripe, support a generous mid-palate with flavours of black fruits and spices. The whole is carried by a fine acidity through to a long, lingering finish, marked by a delicate mineral touch.

Food and wine pairings

This red wine pairs wonderfully with noble meats such as a rib of beef, roast lamb with herbs, or with game and firm-fleshed poultry such as duck. It will also accompany traditional slow-cooked dishes and pressed-curd cheeses such as Comté or Cantal.

Serving and cellaring

To fully appreciate Mas de Daumas Gassac 2017, it is recommended to serve it at a temperature between 16 and 18°C, taking care to decant it in its youth. Built to last, this wine has significant ageing potential and will continue to develop in the cellar over several decades.

Other characteristics

Often described as the unofficial "grand cru" of its region, this wine is the result of a strong environmental commitment, as the estate practises organic viticulture, entirely free from chemical fertilisers and synthetic products.

The structure and aromatic complexity of a red wine from the Languedoc

The estate

The story of Mas de Daumas Gassac began with the acquisition of a farm in 1971 by Véronique and Aimé Guibert, followed by the creation of the wine estate in 1972. Located in Aniane, this property quickly became an essential reference in the Languedoc, often regarded as an unofficial grand cru. Today, the second generation of the Guibert family, represented by the founders' sons, runs the estate. Faithful to its original values, the property stands out for its commitment to organic viticulture and to preserving its unique forest ecosystem.

The vineyard

Nestled in the upper Gassac valley, the vineyard covers around forty hectares spread across small clearings at the heart of 350 hectares of Mediterranean forest. This preserved environment offers a cool, well-ventilated microclimate, protecting the vines from excessive heat. The hand-harvested grapes give rise to wines produced under the IGP Saint-Guilhem-le-Désert appellation, reflecting all the singularity and richness of this Languedoc terroir set at altitude on well-drained soils.

The vintage

The year was marked by contrasting weather conditions across the region, including episodes of spring frost. However, thanks to its sheltered location, the vineyard was spared from these hazards. This was followed by a hot summer that allowed the berries to reach fine ripeness while maintaining moderate yields.

Winemaking and ageing

The making of Mas de Daumas Gassac 2017 draws inspiration from the Médoc methods introduced by the renowned oenologist Émile Peynaud. After rigorous sorting, the grapes undergo long fermentations and macerations of around three weeks in order to extract the structure gently. The wine then benefits from a patient ageing of 12 to 15 months in Bordeaux- and Burgundy-style oak barrels, allowing its tannins to refine before bottling.

Grape varieties

This wine is the result of a blend dominated by Cabernet Sauvignon, complemented by a mosaic of varieties such as Cabernet Franc, Merlot, Malbec, Tannat, Petit Verdot, Carménère, Syrah, Pinot Noir, along with rare heirloom grape varieties.