Mas de Daumas Gassac Rouge Pays de l'Hérault

The Mas de Daumas Gassac Rouge is characterised by tremendous freshness, with ripe fruit (blackcurrants) and spicy notes, and a very long, elegant palate. A complex blend of 73% Cabernet Sauvignon, 7% Merlot, 4% Cabernet Franc, 4% Petit Verdot, 3% Malbec, 3% Pinot Noir, and 6% rare grape varieties: Tannat, Abouriou (France), Nielluccio, Montepulciano (Italy), Saperavi (Georgia), Carménère (France), and Tempranillo (Espagne). Slow extraction, delicate pump-over and soft infusion vinification, long fermentation and maceration, no filtration. It spent 15 months in oak barrels. We recommend drinking for its complex fruit character in the first 5 years or from from 7 to 25 years for its depth and complexity. Definitely decant.