Mas de Daumas Gassac – Rouge 2019 is a racy vintage combining elegance & full power. It rolls smoothly in the mouth, leaving crisp flavours of perfectly ripened fruit, predominately blackberry & blackcurrant. Spicy with long delicate aromas & tannin lining the mouth.
Predominantly un-cloned king Cabernet Sauvignon which reigned supreme in the Medoc before 1914, with up to 18+ other grapes. This vintage is majestic, with immensely complex fruit & great body. A timeless vintage, drink it while young to relish its elegant fruitiness. Alternatively, put it down, knowing that in 7 or 15 years this wine will be truly superb. Serve in a large Balloon glass and open 3 to 4 hours before serving with cork or decant, with stopper.
Dark red in colour, it has complex notes of tart red fruit and black plum with a touch of leather. This wine is mouthfilling with powerful tannins and a ripe fruit finish. It has excellent acidity.
– 76% Cabernet Sauvignon,
– 6% Cabernet Franc,
– 5% Merlot,
– 4% Petit Verdot,
– 3% Pinot Noir,
– 2% Malbec,
-4% rare grape varities : Nebbiolo, Barbera, Dolcetto, Montepulciano (Italy), Armigne (Switzerland), Arenie, Areni Noir (Armenia), Bastardo, Souzon (Portugal), Saperavie (Russia), Tchkaveri, Tchekavesi (Georgia), Brancalleo, Carmenere, Abouriou (old French grape varieties) and Plavac Mali (Croatia).
Drought & Heat define 2019 vintage. We faced the lowest rainfalls in years (187ml), similar level to 1989, 1990, 2010 which were vintages born in drought conditions.…Conditions where vine outperforms! Then on 29th June our yields were tremendously impacted with an impressive event: 50°C for 5 hours.
However, the Gassac valley “Magical” climate with fresh nights during this summer, gave us a 2019 outstanding but rare vintage. A fantastic climatical orchestra that brought a long and gentle ripening which is the marker of excellent conditions to witness the unexpected birth of the greatest vintages.
Food matches: Leg of lamb, fillet of beef with roasted vegetables.