Mas de Daumas Gassac

Mas de Daumas Gassac Red 1999

When poured, aromas of vanilla with delicious sent of chocolate, nutmeg and orgeat spring out of the glass. It is all about charm, seduction and gourmandise.

A few words about the vintage

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VINTAGE 1999

n°22

2000

1998

2000

VINTAGE 1999

n°22

Technical sheet

GRAPE VARIETIES:

– 65.4% Cabernet Sauvignon.
– 11.6% Merlot.
– 10% Cabernet Franc.
– 3.7% Syrah.
– 3.7% Malbec.
– 2.2% Pinot noir.
– 1.1% Tannat.
– 2.3% rare varieties: Saperavi (Géorgie), Tempranillo (Espagne).

CLIMATE:

Absolute heat and dryness in June and July. Then, from late July to September 10, a singularly tropical climate: light rain every week, followed by enormous heat between 38° and 44°. Repeated rains and intense heat – this is the pure tropical situation.

Dénomination:
Vin de Pays de l’Hérault.

HARVEST:
100% Manual

HARVEST DATES:
10 September – 24 September 1999 (15 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
27 years

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

Ph:
3,54

TOTAL ACIDITY:
3,24

YIELD:
35 hl/ha.

ALCOHOL BY VOL.:
13% Vol.

Folin:
47

HARVEST

Every two or three days in August and early September light showers were followed by great heat. A truly tropical climate but no real damage. In the north part of the Hérault, in the Larzac foothills, the weather was ideal, but along the coast there were dreadful damages with hail and violent rainstorms.

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 1999

Technical sheet

HARVEST

TASTING HINTS

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