NEW

£44.95 per bottle

“A Lafite in Languedoc” Gault & Millau
“One of the 10 best wines in the world” Michael Broadbent MW

ABV 13.5%

GRAPE/BLEND: 22% Petit Manseng, 35% Viognier, 16% Chardonnay, 10% Chenin Blanc, 17% other varieties

SUSTAINABLE/ORGANIC/BIODYNAMIC: Daumas Gassac embraces an organic culture, eschewing chemical fertilizers in favour of natural dung compost as well as tree and straw cuttings.

SUITABLE FOR VEGETARIANS/VEGANS: Yes

ALLERGENS (EGGS AND/OR MILK): Neither used

TASTING NOTE: pale straw in colour with scents of tropical fruits and toasted nuts. Fresh and floral on the palate, the texture is firm and waxy with flavours of green apples and tropical fruits. The finish is lingering with firm acidity.

FOOD RECOMMENDATION: Cream of asparagus, red peppers à la Languedocienne, fresh salmon in pastry on a bed of wild fennel, grilled swordfish steaks, roast pork with ginger and pears caramelised with vinegar.

SHORT HISTORY: in 1971, the Guibert family founded the Mas de Daumas Gassac estate on an historical farm with a unique red terroir contributing to its reputation as the “First growth of the Languedoc”. With 67 estate vineyard plots, farmed in total respect of nature and surrounded by the Garrigue forest.

CLIMATE: Dry winter and spring, followed by an exceedingly hot summer and just the right amount of rain in August meant grapes were picked at an ideal maturity.

TERROIR: White Lutetian limestone
YIELDS: 29hl/ha

VINIFICATION:

• 100% Manual harvested
• Skin maceration for 5 to 7 days.
• Fermentation in stainless steel tank.
• Maturation for 2 to 4 months in stainless steel tank