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Mas de Daumas Gassac wines owe their very being to Professor Emile Peynaud! So it’s only right that our greatest wine should be named in his honour! It’s a tribute to the man who taught us everything, the man who unveiled the art of creating a wine in the image of the great terroir that is the Gassac Valley.
100 % Cabernet Sauvignon.
Classic Medoc vinification, long fermentation and maceration. No filtration.
Dry winter and spring, followed by an exceedingly hot summer and just the right amount of rain in August meant we were able to pick grapes at an ideal maturity.
Sunday 25 August 2015… The whole team is ready to start !
Students, friends and fans of the Domaine from all over the world (13 different nationalities) made up the fifty or so pickers, starting the 2015 harvest. Together with the vineyard teams and those in the cellars, about 70 took part in the birth of the 2015 vintage …
Serve between 17° and 18°C. Need to be decanted a long time in advance
(at least 3 to 4 hours) before serving.
