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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.
2001 got off to an early start, with a huge crop, beautiful flowering and perfect fruit set a fortnight ahead of schedule, and fairly regular rainfall during the first half of the year.
Mother Nature was watching! The north wind picks up in mid-August. Almost six weeks of northerly breezes to concentrate juice, sugars and aromas.
Serve between 17° and 18°C.
Need to be decanted a long time in advance (at least 3 to 4 hours) before serving.
