Mas de Daumas Gassac Red
AN EXCEPTIONAL ROARING FORTY!
"This exceptional 40th vintage has produced the lowest yields since Mas de Daumas Gassac was created in 1972. A cold winter, followed by an initially hot spring, interrupted by a severe frost in mid-April and ending with a very dry summer, resulted in extremely concentrated grapes in very small quantities for this 2017 vintage. Yields were down by 20% to 40% depending on the grape variety. On some plots almost 100% of the buds were destroyed by the frost.
Born from a fifty year-old vineyard, Mas Daumas Gassac Red 2017 is exceptional partly due to its very small production and, more importantly, for its powerful youthfulness, that suggests an ageing potential worthy of its 39 predecessors!"
LIMITED QUANTITY 2 CASES MAX PER ORDER
|DENOMINATION||IGP Saint-Guilhem-le-Désert - Cité d'Aniane|
|HARVEST DATES||2 to 13 September 2017|
|SOIL||Red glacial deposits|
|AGEING||Couple of decades|
To be drunk in its youth (in the first 3 years) to enjoy its superb fruit aromas. Or to be open from the 5th year to 20th year to appreciate its amazing ageing potential.
Perfect with complex dishes, red meat, game (especially venison and wild-boar) and cheeses.
- To be served around 18-19°C (64°F).
- Need to be decanted a long time in advance (at least 3 to 4 hours before serving)
- Better still, decant the wine which will help bring out its complexity. But, do replace the stopper.
HINTS FOR LAYING DOWN
- If your cellar is cool (12-16° C) you can lay down your Daumas Gassac for several years.
- Equally, if your cellar is not cool enough and you fear the wine may not age well, you’ll thoroughly enjoy your Daumas Gassac while it’s young, say 2, 3 – up to 5 - years after bottling.
Enjoy your Daumas Gassac Red with:
- Gratin of aubergines or courgettes.
- Sliced, fried in olive oil, drained and layered. Between layers sprinkle with salt, pepper, garlic, basil.
- Cover in fresh tomato sauce and basil and place in the oven until cooked. Grated cheese optional.
- Stuffed red peppers and aubergines.
- Onions and mutton, with a touch of cumin, hot red pepper and salt.
- Leg of lamb studded with garlic.
- Mutton Tagine.
- Shoulder or other whole cut cooked until tender in an earthenware pot on a bed of vegetables : onions, peppers, tomatoes, courgettes + salt, hot red pepper, cumin, olive oil.
- Leg of lamb with thyme.
- Roast duck.
- Roast guinea fowl.
- On a bed of apples which caramelize while cooking, or with whole roast apples, served with redcurrant jelly or sauce.
- Roast stuffed goose.
- Duck breast.
- Fillet, rump, entrecôte… straightforward or with luscious sauce prepared with Daumas Gassac wine !
- Leg of wild boar.
- Pigeons (roast or as a tagine).
- Gratin of onions and potatoes, cooked in the oven.