Daumas Gassac 2003 - Mas de Daumas Gassac

Harvested, vinified and aged in Daumas Gassac, this now famous wine from the South of France is produced on a terroir of deep glacial sandstone in a cool microclimate.

Blends of 80% Cabernet Sauvignon and 20% rare varieties, all non-cloned grape varieties from the past.

The culture is organic and the weeding is manual. The vinification is classic and the aging is done in oak barrels.

This great, powerful, complex and, to say the least, original wine can be drunk in its fruity state for between 3 and 5 years, in maturity for 10 to 15 years or in its majesty for 15 to 25 years.

130,000 Bottles and 3000 Magnums Produced in 2003. This is the 26th vintage produced

Instructions for use : Pour into a carafe at least 12 hours before tasting. Remember to stopper the carafe during these 12 hours.

WUAT's opinion: An exceptional, powerful, spicy wine, for which you will have to follow the instructions for use or you will be disappointed!

Learn more by visiting the Daumas Gassac website under the "vintages" section. You will find all the technical information about this wine.

The Mas de Daumas Gassac estate was created from A to Z by the Guibert family. Looking for a family home in the Hérault hinterland, they fell under the spell of an old Mas and an abandoned mill.

This one belongs to the Daumas family and is located in a wild valley where a river, the Gassac, flows. Already from there, you understand the origin of the name of the estate.