Mas de Daumas Gassac : Mas de Daumas Gassac 2019

Characteristics and tasting notes of the Mas de Daumas Gassac 2019 red

Tasting

Appearance
The wine reveals a deep red colour.

Nose
The aromatic bouquet displays remarkable complexity, blending aromas of fully ripe black fruits with notes of spices and garrigue, subtly underlined by delicate oak.

Palate
The palate offers a structured and harmonious body. The richness of the fruit is perfectly balanced by ripe tannins and great freshness, extending into a long finish with Mediterranean accents.

Food and wine pairings

This red wine pairs wonderfully with grilled or roasted red meats, slow-cooked dishes such as a daube, lamb with herbs, game or well-aged cheeses with character.

Serving and cellaring

This Mas de Daumas Gassac 2019 is crafted for long ageing and can be cellared to be enjoyed until around 2034.

The authentic expression of a great Languedoc terroir

The estate

Founded in 1972 by Aimé and Véronique Guibert, Mas de Daumas Gassac is an emblematic figure of the Languedoc. Located in Aniane, this family estate transformed the region thanks to an atypical grape selection and chemical-free farming. Nicknamed the Grand Cru of the Midi, the property stands out for its vineyards nestled in the heart of the forest. Today, Roman Guibert runs the estate with the same environmental commitment, perpetuating the legacy of this historic terroir.

The vineyard

Classified as IGP Saint-Guilhem-le-Désert, the vineyard extends over some fifty hectares fragmented into small clearings within a vast garrigue forest. The vines, cultivated at low yields and hand-harvested, take root deep into the poor, well-draining soils of glacial scree. This unique terroir benefits from an exceptional microclimate, cooled at night by the air descending from the Larzac plateau.

The vintage

The year offered climatic conditions that allowed optimal phenolic ripeness to be reached without suffering from excessive heat. Thanks to the cool nights that are characteristic of the valley, the grapes were able to ripen slowly, thus preserving a fine natural acidity and avoiding any over-ripeness.

Winemaking and ageing

The making of Mas de Daumas Gassac 2019 draws inspiration from traditional Médoc methods. After careful sorting, the grapes undergo long fermentations and macerations of around three weeks to gently extract the structure. This Languedoc wine is then aged for twelve to fifteen months in Burgundian and Bordeaux oak barrels.

Grape varieties

The blend is dominated by Cabernet Sauvignon (around 78 to 80%), complemented by Merlot (4%), along with small proportions of Cabernet Franc, Tannat, Petit Verdot, Pinot Noir, Malbec and rare old non-cloned varieties.