Mas de Daumas Gassac

Mas de Daumas Gassac Red 2012

In 2012, we celebrated 40 years of a Domaine which has been well known as “the Grand Cru of the Midi” by Hugh Johnson. With its finesse, power, length and gourmet roundness, this 2012, tasted today while still maturing, is a delight to behold. Exquisite!

A few words about the vintage

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VINTAGE 2012

n°35

2013

2011

2013

VINTAGE 2012

n°35

Technical sheet

GRAPE VARIETIES:

– 75.6% Cabernet Sauvignon.
– 5.5% Merlot.
– 4.4% Tannat.
– 3.9% Cabernet Franc.
– 1.8% Malbec.
– 1.8% Pinot noir.
– 7% rare grape varieties : Petit Verdot, Abouriou (France), Nielluccio, Montepulciano (Italie), Saperavi (Géorgie), Carménère (France), Tempranillo (Espagne).

CLIMATE:

This year, after a cold, dry winter, followed by a fresh, rainy spring, the plants took their time to develop. The result: flowering was a fortnight to three weeks later than in 2011, and much the same for ripening. July was cool and dry, followed by a reasonably warm but still dry month of August.

Dénomination:
IGP St Guilhem-le-Désert - Cité d'Aniane

HARVEST:
100% Manual

HARVEST DATES:
17 September – 27 September 2012 (8 days).

Vinification:

Slow extraction, delicate pump-over and soft infusion vinification, long fermentation and maceration, no filtration

TYPE OF SOIL:
Red Glacial deposits

Âges moyen des vignes
40 years

MATURING:
12 to 15 months in oak barrel (1 to 7 years old barrels)

Ph:
3,63

TOTAL ACIDITY:
3,33

YIELD:
35 to 45 hl/ha.

ALCOHOL BY VOL.:
13,37% Vol.

Folin:
56

HARVEST

We’ve decided to start picking on Monday 3rd September. This morning’s rain fall looks like being just the sip of water that could turn this harvest into a 5 Star harvest!

Harvest news

TASTING HINTS

Serve between 18° and 19°C, preferably in a balloon glass.
Uncork three or four hours before serving, but put the cork back in the bottle.
Decanting wine is always a plus, to express its complexities. On a decanter, as on a bottle, replace the cork immediately after opening.
Enjoy young (within 3 years) to appreciate its superb fruit aromas. Then drink after its fifth year, or keep for many years (15-20) to appreciate its characteristics as a great wine for laying down.

CELLARING ADVICE
If your cellar is cool (12° to 16°C), you can keep your Mas de Daumas Gassac for several years.
If your cellar is not cool, or if you fear the passage of time, don’t hesitate to drink your Mas de Daumas Gassac wines as soon as it finishes maturing, at 2 years/3 years, 5 years!

WHEN TO ENJOY MAS DE DAUMAS GASSAC RED WINES
Know that there are no absolute great wines; only great bottles! Those drunk in a moment of serenity.
Know also that the Cabernet Sauvignon of the Médoc, from the days before clones, produces incomparable, lively wines, rich in the talent to age beautifully.
It’s up to you to choose one of the five periods to suit your tastes.

THE FIVE LIVES OF MAS DE DAUMAS GASSAC RED WINES
The five lives of Mas de Daumas Gassac Red Wines Laid down in a cool cellar (14°-16°C, 57-60°F) even the oldest can happily wait with no problem for many years. However, being laid down in warmer temperatures will speed up the wines’ maturity.

Period of fruit, from the first autumn after bottling. A true basket of fruit, hints of what’s to come.
Period of youth, crisp fruit and tannins to the fore. Lasts from three to seven years. A delicious and invigorating wine to drink. An absolute must.
Period of maturity, velvety tannins appear, the fruit fades. This period lasts for seven to fourteen years. The wine reveals its true complexity.
Period of plenitude, between fourteen and twenty-one years. The fruity flavours fade giving way to tertiary aromas with hints of dried roses, woodland moss, truffles, game!
Period of dreams, over twenty-one years, most Mas de Daumas Gassac vintages will continue to evolve into magical flavours if laid down in a cool cellar with the right humidity. A treasure for grandchildren to discover in grandad’s cellar!

Mas de Daumas Gassac Red 2012

Technical sheet

HARVEST

TASTING HINTS

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