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Mas de Daumas Gassac Rouge / 2006 / Red / Magnum
Quick Overview
This very complex wine will keep and develop for many years. Made from classic Bordeaux varieties, it undergoes Médoc style vinification with a long fermentation and 12-16 months in old oak barrels. The result is a fantastic bouquet of crushed blackberries and mulberries with smoke and leather culminating in a long, silky finish. Perfect with venison or wild boar and game.
Domaine Description
This is how Aimé Guibert describes his wine. He has deliberately left natural scrubland in his domaine so that all the flavours of the Midi can be incorporated into it, believing that its wild herbs and flowers add complexity and individuality. One of the first growers to start the ‘Languedoc Revolution’, Aimé Guibert’s Mas de Daumas Gassac is now the best-known of the region. Aimé, once a lawyer, moved to the country in the 70’s, taking the advice of a geologist friend on which cépages to plant in his unique terroir. The rest is history. His wines, the ‘Grand Cru wines of the Languedoc’ fetching some of the region’s highest prices, cannot be labelled as anything other than ‘Vin de Pays’ because of the grape varieties used.
Additional Information
| Colour | Red |
| Wine | Mas de Daumas Gassac Rouge |
| Vintage | 2006 |
| Grower | Aimé Guibert |
| Region | Languedoc |
| Sub-Region | Terrasses de Larzac |
| Domaine Name | Mas de Daumas Gassac |
| Appellation Info | Vin de Pays D'Oc |
| Grapes | Cabernet Sauvignon + Others |
| Drink Now / Drink Later | Drink Now or Later |
| Organic? | Yes |
| Bottle | Magnum |
