Mas de Daumas Gassac Rouge 2021
Brand : Mas de Daumas Gassac
£54.00
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The Lafite-Rothschild of the Languedoc! Mas de Daumas Gassac is widely celebrated for producing some of the finest wines in the south of France.
2021… It has been fifty years since Aimé and Véronique Guibert discovered this small magical Gassac valley hidden in the foothills of the Larzac plateau. 2021 was a singular year, one that will be remembered for its climatic uniqueness. In April, for five nights in a row, frost struck with an intensity (-5°C) previously unknown in the Gassac valley. Almost half of the vintage was gone in a matter of hours. Thanks to Mother Nature, the loss, due to the frost, led to an extraordinary concentration in the fruit. Each vine managed to produce remarkable aromas and flavours in the few remaining berries!
The birth of a great vintage? The weather in the months leading to the harvest was warm and clement, with an excellent flowering, a mild, dry summer and a rather cool September. This resulted in one of the latest harvests of the last fifteen years. Mas de Daumas Gassac Red 2021 was the result of one of the lowest natural yields, averaging 27hl/ha, with no green harvesting. It also presents an almost perfect analytical balance (13.08% alcohol, total acidity of 3.35 g/l and pH of 3.49)... The acidity is totally integrated, subtly enlivening the wine’s smooth power...
The red fruit is conducting the orchestra, giving a superb velvety expression, simultaneously dense and refined, giving away a breath-taking ageing potential! Matured in one to six-year-old Burgundy barrels, this vintage already offers a remarkable expression of the Gassac signature. The 2021 vintage of Mas de Daumas Gassac Rouge has many years ahead of it.
The 2021 vintage is comprised of 84% Cabernet Sauvignon, 5% Pinot Noir, 2% Merlot, 2% Petit Verdot, 2% Tannat, 2% Cabernet Franc, and 3% rare varieties.
To be served at around 17°C and 18°C. If drunk in its youth (in the first 3 years) you will enjoy its superb fruit aromas. Between its 5th year to 20th year you will appreciate its amazing ageing potential. Perfect with complex dishes, red meat (especially lamb), game and cheeses.
Best decanted 3 to 4 hours before serving.
