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Description
Mas de Daumas Gassac Rouge 2019, Pays d'Hérault44. 95 per bottle ABV 13. 5% A Lafite in Languedoc Gault & Millau One of the 10 best wines in the world Michael Broadbent MW GRAPE BLEND: 78% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 4% Petit Verdot, 2% Malbec, 2% Pinot Noir, 4% other rare varieties. SUSTAINABLE ORGANIC BIODYNAMIC: Daumas Gassac embraces an organic culture, eschewing chemical fertilizers in favour of natural dung compost as well as tree and straw cuttings. SUITABLE FOR
£44.95 per bottle
ABV 13.5%
“A Lafite in Languedoc” Gault & Millau“One of the 10 best wines in the world” Michael Broadbent MW
GRAPE/BLEND: 78% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 4% Petit Verdot, 2% Malbec, 2% Pinot Noir, 4% other rare varieties.
SUSTAINABLE/ORGANIC/BIODYNAMIC: Daumas Gassac embraces an organic culture, eschewing chemical fertilizers in favour of natural dung compost as well as tree and straw cuttings.
SUITABLE FOR VEGETARIANS/VEGANS: Vegetarian but not vegan
ALLERGENS (EGGS AND/OR MILK): Eggs and Milk are used during fining but only trace quantities (less than 0.25mg/l) are present after analysis.
TASTING NOTE: Dark red in colour, it has complex notes of tart red fruit and black plum with a touch of leather. This wine is mouth filling with complex fruit and great body, powerful tannins and a ripe fruit finish. It has excellent acidity.
FOOD RECOMMENDATION: Leg of lamb studded with garlic, gratin of aubergines or courgettes, roast guinea fowl on a bed of caramelised apples.
SHORT HISTORY: in 1971, the Guibert family founded the Mas de Daumas Gassac estate on an historical farm with a unique red terroir contributing to its reputation as the “First growth of the Languedoc”. With 67 estate vineyard plots, farmed in total respect of nature and surrounded by the Garrigue forest.
CLIMATE: Thanks to plenty of rain during the first half of the year, and a magnificent dry, sunny summer, the vines hardly suffered any water stress.
TERROIR: Red Glacial deposits
YIELDS: 40 hl/ha
VINIFICATION:
• Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank.
• Matured for 12-15 months in oak barrels
• No filtration.
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Exchange/Return Notes
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