Description
Wine Details:
Alcohol Grade: 13%
Aging/ Vinification: Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration. Aging 12 to 15 months in oak barrel (1 to 7 years old barrels).
Best to have it: To be served around 17°C and 18°C. Need to be decanted a long time in advance (at least 3 to 4 hours before serving).
Aging potential: 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 aging potential. Probably 40 years.
Size: 750 ml
The Winery: V. Guibert de la Vaissière
The history of this exceptional cru begins in 1970. The Guibert couple, looking for a family home, fell in love with a splendid valley where the Gassac river flows.
Strangers to viticulture, the Guiberts welcomed a friend who specialized in wine-growing geography to their new home in 1971. He realized that the soil on that property, made of glaciated grezes, is similar to the best soils in Burgundy.
The Gassac valley benefits from a very cool microclimate due to its 4,000 ha of forest, its cold water springs and its proximity to two mountain ranges.
In 1972 they planted the first vines. They do not deforest and locate their plots in natural clearings inside the forest.
In 1978 Émile Peynaud, nicknamed the father of modern oenology, advisor to Margaux, Haut-Brion and supervisor of the revival of Leoville Las Cases, became involved and advised the winery. Later he will say: he advises the best French crus but for the first time I attended the birth of one.
In 1982 his first bottled wine was compared to Lafite Rotschild by Gault-Millaud magazine. The same year, the English journalist Jane McQuity of the London times compares him to Latour.
With its 50 grape varieties, the winery values and multiplies vines from before the standardization of the 70s. It is translated by the production of fresh, atypical, intense and deep wines.
The red Mas de Daumas Gassac, made from 75% Cabernet-Sauvignon, has several lives:
Until 3 years old to appreciate its fresh fruit aromas and its incredible balance, lively and sweet, refined and elegant, it presents polished and crisp tannins.
After its 7 years, the fruit attenuates, the tannins become velvety and tertiary aromas appear.
After 14 years, the notes of truffle, dry rose and undergrowth predominate. The very wide mouth presents extremely round tannins.
After 20 years, it reveals its character as a great wine and expresses its full potential.
