Abuse alcohol is dangerous for your health. Consume in moderation.
Superb finesse, oozing unusual, complex aromas, even a touch of exotic sweet and sour, which are all part of the mystery and charm of Daumas Gassac whites.
– 43% Chardonnay.
– 33% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 19% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 5% rare grape varieties: Marsanne, Roussanne, Muscat Petit grain (France).
Cold weather with grey spells and menacing storms.
Skin maceration for 5 to 7 days, fermentation in stainless steel tank.
Towards the end of 9 September we were hit by a brief tornado: not much rain but violent wind and some hail stones which damaged a few grapes on about a half of the bunches. Luckily not one grape went bad.
The two lives of Mas de Daumas Gassac White Wine
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.
First life
To taste within the first three years if you appreciate wonderful fruity flavours.
Drink our white wines as an aperitif or with a meal. They drink beautifully with most dishes.
Second life
Quite a different wine from the third or fourth year! Its youthful fruitiness will have disappeared, to be replaced by new flavours reminiscent of “sherry” or old “Sauternes”, a touch “oxidative” with great finesse.
Take care: if you are not looking for this type of wine, slightly paradoxical as it ages, drink our white wines within the first couple of years.
Tasting hints
– Serve around 10-12°C (51°F). Do not over chill.
– Open the bottle an hour before serving, but always replace the cork. Decanting encourages wines to express their full complexity but, always replace the stopper.
