Mas de Daumas Gassac
70% Cabernet Sauvignon and 30% rare grape varieties.
Terroir de Gassac Valley, 25-30 year old vines. Cool microclimate derived from Gassac River and nearby mountains and sea.
Multiple parcels, varied exposure
Red iron-rich glacial deposits on limestone bedrock
Estate has been farmed in the traditional and natural way for a thousand years before the Guibert family established the Grand Crus vineyard of Gassac. The Guiberts have maintained the same respectful approach to preserve nature's balance.
Long fermentation and maceration (minimum of 20 days) in stainless steel tank. No filtration. No sulfur used in vinification
13-16 months in oak barrel (max of 10% new wood). Sulfur added before bottling
A rare tri-vintage vertical of Mas de Daumas Gassac Rouge for top supporters of the estate that aim to offer a variety of vintages to their customers.
Field Publication Computed: