– 65.8% Cabernet Sauvignon.
– 10.4% Merlot.
– 8.8% Syrah.
– 6.5% Cabernet Franc.
– 3.6% Malbec.
– 2.1% Pinot noir.
– 0.3% Tannat.
– 2.5% rare grape varieties : Montepulciano (Italie), Saperavi (Géorgie), Tempranillo (Espagne).

CLIMATE:

2001 started brilliantly, splendid flowering and budding a fortnight early; pretty regular rain during the first quarter until the end of July. The north wind started blowing in mid-August not falling until 20 September. Six weeks of wind gusting down from the north concentrated the juices, sugar and aromas.

Dénomination:
Vin de Pays de l’Hérault.

HARVEST:
100% Manual

HARVEST DATES:
8 September – 18 September 2001 (10 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
29 years

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

Ph:
3,45

TOTAL ACIDITY:
3,37

YIELD:
35 to 45 hl/ha.

ALCOHOL BY VOL.:
13,10% Vol.

Folin:
57

HARVEST

In September 2001, the Gassac Valley experienced some astounding temperature shocks. Two examples: on September 6 and 11, 2001, the morning temperature at 7am was 2 degrees, and the afternoon temperature at 3pm was 32 degrees, i.e., in the middle of the day, sixteen times the temperature of the night; in theory, this can only happen in the Sahara or Mongolia. These enormous thermal shocks result in a fabulous extraction of color and tannins.

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 2001

Technical sheet

HARVEST

TASTING HINTS

Become a friend of the mas