Blend, Cabernet Sauvignon
Mas de Daumas Gassac Rouge 2018
The story of Mas de Daumas Gassac is one of vision, enterprise, passion and pride. When the Guiberts first purchased their farm (the mas) in the charming Gassac valley they little realised that they had a particular micro-climate which would give them the potential to make great wines. A visiting professor from Bordeaux, one Henri Enjalbert, identified a particular red soil that was common to certain great estates in the Médoc and Grand Cru Burgundies. Under the thick garrigue scrub and shrubs covering the Arboussas hills, he found some 40 hectares of perfectly drained soil, poor in humus and vegetable matter, rich in mineral oxide (iron, copper, gold etc). Formed from deposits carried in by the winds during the Riss, Mindel and Guntz glacial periods (ranging from 180,000 – 400,000 years ago) the terroir provides the three elements necessary for a potential Grand Cru: deep soil ensuring the vines’ roots delve deep to seek nourishment; perfectly drained soil ensuring vines’ roots are unaffected by humidity; poor soil meaning that vines have to struggle to survive, an effort which creates exceptionally fine aromas.
The wines have gone on to earn plaudits from all over the wine world and this red is considered truly iconic, up with the best from Bordeaux (and still a fraction of the price). Whilst drinking well now, this will age beautifully for decades to come, developing great complexity along the way. Mainly Cabernet Sauvignon, however, the vineyards are planted with vines of many varieties, with rootstock sourced from the greatest vineyards of Bordeaux, Burgundy, Cahors, Piemonte….
A fine wine to compliment rich roast meat dishes, especially game. And a really special gift for someone who knows their wines.
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