Daily Wine 11/15/17:
Mas de Daumas Gassac – Rouge – Vin de Pays de L’ Herault – 1988
- This wine is 70% Cabernet Sauvignon, 9.6% Syrah, 5.6% Malbec, 4.3% Cabernet Franc, 2.3% Pinot Noir, 1.6% Tannat, and 1% combined of Nebbiolo, Dolcetto, and Barbera.
- Vines sit on red glacial deposits and grapes are vinified in the Classic Medoc method. Long fermentation and maceration (20 days) in stainless steel.
- This vintage had very hot temperatures during harvest.
- Maturation took place in 1- to 7-years old French barrels for twelve to fifteen months.
- 64,000 750ml bottles were produced, plus many large formats.
- In 1970, Véronique and Aimé Guibert purchased the abandoned farmhouse that was on land owned by the Daumas family. The land is in the heart of a valley through which the Gassac river runs.
- In 1972, the family planted their first vines of un-cloned Cabernet Sauvingon that they propagated from properties in Bordeaux.
- In 1978, they produced their first Mas de Daumas Gassac Red/Rouge of 80% Cabernet Sauvignon.
- Of Véronique and Aimé Guibert’s five children, four (Samuel, Gaël, Roman and Basile) have been working and managing the estate since 2000.
- L’ Herault and the Gassac Valley are part of the Languedoc in France.
- Pair this with game and beef.