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Drink young (within 3 years) to enjoy the full fruity aromas. Otherwise drink it after 5 years, or lay it down for 15-20 long years to get the full benefit of a great 'vin de garde'.

" Daumas Gassac brought new ideas to the Languedoc by farming organically, using low-yielding old clone vines and planting a multitude of grape varieties to build complexity in their wines. The French magazine Gault-Milau called Daumas Gassac "Lafite Rothchild of the Languedoc-Roussillon" while the London Times argued that it tasted like a "Latour"; Hugh Johnson called it "the only Grand Cru of the Midi", Michael Broadbent wrote "One of the ten best wines in the world" and Robert Parker, Jr. claimed it to be "Exceptional" and "One of the most remarkable non-appellation wines of France." The Wine Spectator's 1994 article on this region concluded, "Only four wines rated outstanding, and they are all from the same producer - Mas de Daumas Gassac, the undisputed star of the Languedoc-Roussillon."

Drink young (within 3 years) to enjoy the full fruity aromas. Otherwise drink it after 5 years, or lay it down for 15-20 long years to get the full benefit of a great 'vin de garde'.

" Daumas Gassac brought new ideas to the Languedoc by farming organically, using low-yielding old clone vines and planting a multitude of grape varieties to build complexity in their wines. The French magazine Gault-Milau called Daumas Gassac "Lafite Rothchild of the Languedoc-Roussillon" while the London Times argued that it tasted like a "Latour"; Hugh Johnson called it "the only Grand Cru of the Midi", Michael Broadbent wrote "One of the ten best wines in the world" and Robert Parker, Jr. claimed it to be "Exceptional" and "One of the most remarkable non-appellation wines of France." The Wine Spectator's 1994 article on this region concluded, "Only four wines rated outstanding, and they are all from the same producer - Mas de Daumas Gassac, the undisputed star of the Languedoc-Roussillon."

Drink young (within 3 years) to enjoy the full fruity aromas. Otherwise drink it after 5 years, or lay it down for 15-20 long years to get the full benefit of a great 'vin de garde'.

" Daumas Gassac brought new ideas to the Languedoc by farming organically, using low-yielding old clone vines and planting a multitude of grape varieties to build complexity in their wines. The French magazine Gault-Milau called Daumas Gassac "Lafite Rothchild of the Languedoc-Roussillon" while the London Times argued that it tasted like a "Latour"; Hugh Johnson called it "the only Grand Cru of the Midi", Michael Broadbent wrote "One of the ten best wines in the world" and Robert Parker, Jr. claimed it to be "Exceptional" and "One of the most remarkable non-appellation wines of France." The Wine Spectator's 1994 article on this region concluded, "Only four wines rated outstanding, and they are all from the same producer - Mas de Daumas Gassac, the undisputed star of the Languedoc-Roussillon."

A delicious and flavoursome rosé with very fine and natural bubbles. It could almost be a fruit juice - delights the palate with lively fine bubbles, smooth fruity aromas, very fresh thanks to its low alcohol content. Serve Daumas Gassac "Rosé Frizant"

Semi-golden, melony colour.. Nose of white flowers. Attractave palate of ripe pineapple but very well balanced by refreshing acidity. Reasonable length. Better when warmed up slightly. Very good indeed..

Semi-golden, melony colour. Nose of white flowers. Attractive palate of ripe pineapple but very well balanced by refreshing acidity. Better when warmed up slightly. Staff favourite.

ORGANIC CULTURE, NO PESTICIDES OR CHEMICALS USED

Dark inky ruby. Big nose of ripe plum, rose petal and creamy toffee with a note of aged cheese. Palate quite complex... tart red fruit, black-plum skin, strong tannin, earthy ripe fruit finish. Mouthfilling, rounded fruit. Great length.

Daumas Gassac wines owe their very being to Professor Emile Peynaud! So it’s only right that their greatest wine should be named in his honour! It’s a tribute to the man who taught us everything, the man who unveiled the art of creating a wine in the image of the great terroir that is the Gassac Valley.

Soils	Red Glacial deposits.
Grape varieties	100% Cabernet Sauvignon from first vines planted in 1972.
Vinification	Classic Medoc vinification – long fermentation and maceration. No filtration.
Maturing	24 months in oak barrel: 12 months in new oak barrel and 12 months in one and two years old barrel.
Harvest	100% Manual.
Yield	25 hl/ha.
Alcohol	13 % Vol.
Production	2 000 bottles.

Always serve your Daumas Gassac between 18° and 19°C, preferably in a large balloon glass.

Make sure to open your bottle three to four hours beforehand.

Better still, decant the wine which will help bring out its complexity. But, do replace the stopper.

Drink young (within 3 years) to enjoy the full fruity aromas. Otherwise drink it after 5 years, or lay it down for 15-20 long years to get the full benefit of a great ‘vin de garde’.

Daumas Gassac wines owe their very being to Professor Emile Peynaud! So it’s only right that their greatest wine should be named in his honour! It’s a tribute to the man who taught us everything, the man who unveiled the art of creating a wine in the image of the great terroir that is the Gassac Valley.

Soils	Red Glacial deposits.
Grape varieties	100% Cabernet Sauvignon from first vines planted in 1972.
Vinification	Classic Medoc vinification – long fermentation and maceration. No filtration.
Maturing	24 months in oak barrel: 12 months in new oak barrel and 12 months in one and two years old barrel.
Harvest	100% Manual.
Yield	25 hl/ha.
Alcohol	13 % Vol.
Production	2 000 bottles.

Always serve your Daumas Gassac between 18° and 19°C, preferably in a large balloon glass.

Make sure to open your bottle three to four hours beforehand.

Better still, decant the wine which will help bring out its complexity. But, do replace the stopper.

Drink young (within 3 years) to enjoy the full fruity aromas. Otherwise drink it after 5 years, or lay it down for 15-20 long years to get the full benefit of a great ‘vin de garde’.

Attractive clear, bright, pale gold. Powerful and seductive fruity expression. Good acidity, lively. Full and fresh.

Soils	Clay and limestone, flint and clay.
Grape varieties	Blend of 50% Sauvignon Blanc, 30% Grenache Blanc, 20% Clairette.
Vinification	100% De-stemmed - Skin maceration of all grape varieties together for 2 to 3 hours in refrigerated tank. Vinification under controlled temperature between 16°C and 21°C
Maturing	5 to 6 months in stainless steel tank.