BOUTIQUE

Mas de Daumas Gassac Red

2020
Mas de Daumas Gassac
  • New

A VINTAGE THAT COMBINES FINESSE AND ELEGANCE!

Noble red wine made essentially from 71% uncloned Cabernet Sauvignon, blended with Pinot Noir, Merlot, Petit Verdot, Tannat, Cabernet Franc and 4% rare varieties

"This vintage has an authentic personnality, reminding us of the first vintages of the domaine."

GUIBERT Family

 LIMITED QUANTITY 2 WOODEN CASES MAX PER ORDER 

€60.00 per bottle (75cl)
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case(s) of 1 bottle

Free delivery from 10 cases ordered (in Metropolitan France)
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DENOMINATION IGP Saint-Guilhem-le-Désert - Cité d'Aniane
HARVEST DATES 16 to 24 September 2021
ALCOHOL 13% Vol.
SOIL Red glacial deposits
HARVEST Manual
AGEING Couple of decades
Color Red
Vintage 2020
Sold by 1
Capacity bottle (75cl)
Conditionnement wooden case
food & wine Pairing Fromages
Viandes rouges & gibiers

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.

TASTING HINTS

  • 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.
  • Beef.
  • Fillet, rump, entrecôte… straightforward or with luscious sauce prepared with Daumas Gassac wine !
  • Game.
  • Leg of wild boar.
  • Pigeons (roast or as a tagine).
  • Gratin of onions and potatoes, cooked in the oven.