Mas de Daumas Gassac

Rouge 2024

2023 IGP Saint-Guilhem-le-Désert - Cité d'Aniane Red Details

€50.00 / bottle

A vintage of great purity, 2024 stands out for its freshness and balance. The nose reveals intense aromas of cherry and blackcurrant, while the palate combines vibrant fruit, a silky texture and an elegantly structured tannic framework. Already harmonious, it promises excellent ageing potential.

Available only by allocation – please contact us

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Delivery in Metropolitan France (excluding Corsica) or collection from our border warehouse	3 to 21 btls	from 24 btls
	€22	FREE DELIVER

Delivery from Monday to Friday, during daytime hours only – no specific delivery time slot available. Delivery to upper floors is not possible.

Orders of up to 4 cases: after order processing, delivery within 24 to 48 working hours (except in exceptional circumstances).
Orders of 5 cases or more (delivered on a pallet): delivery within 7 working days (except in exceptional circumstances). Once the goods have been collected by the carrier, a delivery appointment must be arranged within 7 days (upon receipt of the carrier’s email or phone call), failing which storage charges will apply.

Delivery to Corsica or elsewhere in Europe: Click here to view shipping rates and terms.

Specifications

Color: Red
Vintage: 2023
Appellation: IGP Saint-Guilhem-le-Désert - Cité d'Aniane
Terroir: Aniane
Soils: Red glacial scree
Grape varieties: Cabernet Franc
Cabernet Sauvignon
Merlot
Petit Verdot
Pinot noir
Rare varieties
Tannat
Alcohol content: 14 %
Capacity: bottle (75cl)
Packaging: wooden case
Vinification: Slow-extraction vinification with gentle pump-overs and infusion techniques, long fermentation and maceration, no filtration.
Yield: 44 hl/ ha
Aging: 12 to 15 months in oak barrels (barrels aged 1 to 7 years).
Harvest: Manual

Food and wine pairings

Young (2 to 5 years)
Intense aromas of red and black fruits, with spicy notes and a beautiful freshness.
Food pairing: Light slow-cooked dishes (lamb tagine with prunes, osso buco), grilled meats (rib of beef, roast leg of lamb), soft cheeses (Reblochon, mountain Tomme).

Maturity (6 to 12 years)
Notes of leather, undergrowth and tobacco, while retaining its fruit character.
Food pairing: Game (venison fillet, hare à la royale), mushrooms (porcini risotto, poultry with morels), aged cheeses (24-month Comté, Époisses).

Long ageing (12+ years)
A complex wine with notes of truffle, chocolate and blond tobacco, and a silky texture.
Food pairing: Refined dishes (Beef Wellington, duck with truffles), characterful cuisine (wild boar stew, Provençal daube), strong cheeses (Roquefort, aged Mimolette).

Tasting hints

Best enjoyed young (within 3 years) to fully appreciate its superb fruit aromas. It can then be enjoyed from its fifth year onwards, or cellared for many years (15–20 years or more) to reveal the character of a great age-worthy wine.

Serving advice:

Serve between 18°C and 19°C, ideally in a large-bowled glass.
Open three to four hours in advance, then re-cork the bottle.
ecanting is always recommended to enhance its complexity. Whether decanted or served from the bottle, re-cork immediately after opening.

Keeping hints

If you have a cool cellar (12°C to 16°C), you can keep your Daumas Gassac wines for several years.
If your cellar is not cool, or if you are concerned about the passage of time, do not hesitate to enjoy your Daumas Gassac wines as soon as their ageing is complete, at 2–3 years, or even 5 years.