Abuse alcohol is dangerous for your health. Consume in moderation.
Nature has given us a charming Daumas Gassac, tasty, full-bodied and well-balanced in acidity, with a good level of alcohol; 13° for the whites.
– 37% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 31% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 16% Chardonnay.
– 16% rare grape varieties: Marsanne, Roussanne, Petit Courbu, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France).
Flowering was a month early this year; vines struggling to cope with sweltering heat and frequent rain. Physiological maturity at the end of August was followed by a rare phenomenon: maturing stopped in its tracks. Our dream of full maturity hadn’t come true when picking was over.
Skin maceration for 5 to 7 days, fermentation in stainless steel tank.
September 1997, our twentieth harvest! Harvesting began for the whites, and on September 15, the date on which harvesting usually begins, our 1997 harvest was completed.
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.
