Mas de Daumas Gassac Rouge 2009, Pays d'Hérault
£89.95 per bottle
GRAPE/BLEND: 72.4% de Cabernet Sauvignon, 6.3% Merlot, 4.4% Cabernet Franc, 3.6% Tannat, 3.1% Pinot noir, 2.6% Malbec, 7.6% other varieties
SUSTAINABLE/ORGANIC/BIODYNAMIC: Daumas Gassac embraces an organic culture, eschewing chemical fertilizers in favour of natural dung compost as well as tree and straw cuttings.
SUITABLE FOR VEGETARIANS/VEGANS: Vegetarian but not vegan
ALLERGENS (EGGS AND/OR MILK): Eggs and Milk are used during fining but only trace quantities (less than 0.25mg/l) are present after analysis.
TASTING NOTE: Deep, rich crimson in colour, the wine has aromas of rich red berry fruit with notes of herby garrigue and subtle spice. The palate is beautifully smooth with silky tannins and intense, smoky bramble fruit
FOOD RECOMMENDATION: Leg of lamb studded with garlic, gratin of aubergines or courgettes, roast guinea fowl on a bed of caramelised apples.
SHORT HISTORY: in 1971, the Guibert family founded the Mas de Daumas Gassac estate on an historical farm with a unique red terroir contributing to its reputation as the “First growth of the Languedoc”. With 67 estate vineyard plots, farmed in total respect of nature and surrounded by the Garrigue forest.
CLIMATE: The year’s weather was marked by a gentle winter, and then a dry spring was followed by a moderate summer - hence picking starting earlier than 2013. But the actual quantity of grapes harvested was down by 40%.
TERROIR: Red Glacial deposits
YIELDS: 35-45 hl/ha
- 100% Manual harvested
- Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank.
- 12-15 months maturing in oak barrels
- No filtration.