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Thanks to the Vallée du Ruisseau Gassac! It’s given us a great vintage in 2005!
– 36% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 28% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 19% Chardonnay.
– 2% Chenin Blanc (origin des bois : Domaine Huet – Vouvray).
– 15% rare grape varieties: Marsanne, Roussanne, Petit Courbu, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France).
2005 was a dry year, with a harsh winter, a classic spring and a sunny summer. A year ahead of its time, with grapes ripening 2 weeks earlier than usual.
Skin maceration for 5 to 7 days, fermentation in stainless steel tank.
This vintage looked like being perfectly mature at the end of August, although we usually only start picking the reds after 15 September. After due reflection we chose to start the harvest at the end of the month so as not to fall into a trap by waiting, which would have resulted in a loss of the freshness and subtle aromas which are the hallmark of 2005.
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.
