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Mas de Daumas Gassac Rouge 2008, from the red glacial deposits of the Hérault, blends Cabernet Sauvignon (70%) with rare grape varieties. Red-fruit, garrigue, and spice notes, refined by oak-barrel aging, lead to a silky, mineral palate. Perfect with lamb shoulder or eggplant gratin.
Mas de Daumas Gassac
A family estate rooted in the hills of the Languedoc, where time shapes wines of rare precision.
- Terroir: Red glacial-deposit soils in the Gassac Valley shape wines with distinctive minerality and rare elegance.
- Winemaking: A demanding Médoc-style method – hand harvesting, long maceration, and barrel aging for a pure expression of the terroir.
Tasting notes for Mas de Daumas Gassac Rouge 2008
Appearance – A deep, luminous crimson color that already hints at the wine’s silky density.
On the nose – Aromas of ripe red fruit, wild blackberry, and blueberry, lifted by notes of dry garrigue, a touch of black pepper, and subtle mineral salinity.
On the palate – A velvety texture supported by lively acidity and chalky tension, with smoky fruit and sweet-spice flavors leading to a long finish of enduring elegance.
Serve at 16–18°C in a Bordeaux glass to reveal its full complexity.
2008 vintage
A vintage shaped by spring rains and a moderate summer, yielding grapes with balanced ripeness and rare concentration.
- Aging potential: Store in a cool cellar, away from light, to let its complexity develop over the years.
Read more
A family estate rooted in the hills of the Languedoc, where time shapes wines of rare precision.
- Terroir: Red glacial-deposit soils in the Gassac Valley shape wines with distinctive minerality and rare elegance.
- Winemaking: A demanding Médoc-style method – hand harvesting, long maceration, and barrel aging for a pure expression of the terroir.
Tasting notes for Mas de Daumas Gassac Rouge 2008
Appearance – A deep, luminous crimson color that already hints at the wine’s silky density.
On the nose – Aromas of ripe red fruit, wild blackberry, and blueberry, lifted by notes of dry garrigue, a touch of black pepper, and subtle mineral salinity.
On the palate – A velvety texture supported by lively acidity and chalky tension, with smoky fruit and sweet-spice flavors leading to a long finish of enduring elegance.
Serve at 16–18°C in a Bordeaux glass to reveal its full complexity.
2008 vintage
A vintage shaped by spring rains and a moderate summer, yielding grapes with balanced ripeness and rare concentration.
- Aging potential: Store in a cool cellar, away from light, to let its complexity develop over the years.
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