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The 2016 vintage is a magnificent white, with very sunny fruit, plenty of nervousness, freshness and beautiful minerality.
– 27% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 25% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 21% Chardonnay (origin of the vine: Comtes Lafon).
– 13% Chenin Blanc (origin of the vine: Domaine Huet – Vouvray).
– 14% rare grape varieties : Marsanne, Roussanne, Petit Courbu, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France), Fiano (Italie).
Spring was rainy and cool. A very sunny summer followed, with no rainfalls after early June, but was marked by intense heat last week of August and first week of September.
This weather allowed the grapes to reach maturity evenly throughout the vineyard.
Skin maceration for 5 to 7 days, fermentation in stainless steel tank.
The harvest started on 4th September this year, and in four days all the different grape varieties that make up the Mas de Daumas Gassac White had been picked. The grapes were very ripe and healthy. After 3 to 5 days cool maceration on their skins, the white grapes were pressed, for the first time using a much more gentle pneumatic press !
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.
