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Mas de Daumas Gassac Rouge 2018/2019, Pays d'Hrault 6 Bottle Case 6x75cl

Mas de Daumas Gassac Rouge 2018/2019, Pays d’Hrault 6 Bottle Case 6x75cl

44.95 per bottleA Lafite in LanguedocGault & MillauOne of the 10 best wines in the worldMichael BroadbentMWABV 13.5%GRAPE/BLEND: 78% Cabernet Sauvignon, 5% Merlot, 5% Cabernet Franc, 4% Petit Verdot, 2% Malbec, 2% Pinot Noir, 4% other rare varieties.SUSTAI

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44.95 per bottle

A Lafite in LanguedocGault & Millau
One of the 10 best wines in the worldMichael BroadbentMW

ABV 13.5%

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:

100% Manual harvested
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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