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Mas de Daumas Gassac Estate Red 1999

Other Red Blends from Languedoc-Roussillon, France
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    Winemaker Notes

    Clear deep ruby in colour; intensely complex nose; round, rich and fleshy palate with a long triumphant finish; vibrant and fruity in the early stages of the development, it is capable of maturing for half a century and then evoking the fragrant smell of wood-moss and truffles like a great "vin de garde".

    Such characteristics, strong personality, complexity of aromas and extraordinary vinous qualities have contributed to the success and worldwide recognition of Daumas Gassac notwithstanding the absence of any appellation status.

    The vinification is completely classical as carried out in the Médoc; long fermentations (three weeks), "élevage" in wooden casks, light fining with egg whites and no filtering of the Reds. Daumas Gassac is a "terroir" which saturates the red wine with the most wonderfully majestic tannins.

    Critical Acclaim

    Mas de Daumas Gassac

    Mas de Daumas Gassac

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    Mas de Daumas Gassac, , France - Other regions
    Mas de Daumas Gassac
    Mas de Daumas Gassac is located on exceptional soil discovered in 1970 by the great professor of geography in Bordeaux, Henri Enjalbert. In the Gassac Valley, under the thick scrub of "garrigue," lies 40 hectares of glacial deposits formed by the Riss, Mindel and Guntz glaciations that supply three essential elements, imperative to a great growth:
    • soil so deep that the vine roots are forced to seek nourishment at great depth,
    • soil so perfectly drained that it retains almost no humidity even after the most violent rainfall,
    • soil so poor that the vine suffers to the very limits of endurance, thus creating unique aromas of exceptional originality.

    At Daumas Gassac, every effort is made to protect the wild and natural beauty of the Gassac Valley and to preserve the "garrigue," the dominating feature of the landscape. The choice was made to create vineyards in small parcels or little clearings, engulfed by the extensive surrounding "garrigue". The wines at Daumas Gassac are, thus, enriched by the innumerable scents of Mediterranean shrubs packed tightly round the clearings. This practice which develops the individuality of the "terroir" is in complete contrast to modern viticultural techniques which tend towards vast areas of production with no other vegetation except for vines.

    All our plants come from very old non-cloned vines. With our 6,000 plants per hectare we have 6,000 original plants instead of one single clone. Low yields, but prodigious richness and ability to stimulate all the senses. The introduction of clones is responsible for a dramatic decline in individuality to the advantage of standardization and high yields.

    North Coast

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    Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

    Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    LAU143760799_1999 Item# 54182

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