Mas de Daumas Gassac Blanc Vin de Pays de l'Hérault 2016 'RESERVE ESTATE ex 2026'

The Mas de Daumas Gassac Blanc 2016is an exceptional white wine from the Languedoc that combines the terroir of the Gassac Valley with the artistry of the famous estate. This comprehensive report offers you a detailed insight into all the important aspects of this wine - from the grape variety to the tasting notes and its ageing potential.

Table of contents

1. The winery: Mas de Daumas Gassac

2. The wine in detail: Mas de Daumas Gassac Blanc 2016

   • Grape varieties and assemblage

   • Terroir and vinification

   • Tasting notes

   • Critics' ratings

3. Ageing potential and drinking maturity

4. Serving recommendations and food pairing

The winery: Mas de Daumas Gassac

The story of Mas de Daumas Gassac is a modern wine legend. It began in 1970, when Véronique and Aimé Guibert acquired an estate in the Gassac Valley, north of Montpellier. Originally, they were not winemakers, but ethnologists and glove makers. However, chance, or genius, would have it that the geography professor Henri Enjalbert recognised the exceptional potential of the limestone terroir. On his advice, the Guiberts began planting the first plots in 1972.

The estate, which is now run by the next generation (Samuel, Gaël, Roman and Basile), cultivates more than 50 different grape varieties on 50 hectares of vineyards. Under the advice of the famous oenologist Émile Peynaud, the first red wine cuvée was created in 1978. The first white wine followed in 1986. The wines of Mas de Daumas Gassac, often referred to as the "Lafite of the Languedoc", have achieved the rare status of a "cult wine" within a few decades.

The wine in detail: Mas de Daumas Gassac Blanc 2016

Grape varieties and assemblage

The Mas de Daumas Gassac Blanc is not a single-varietal wine, but an artful blend of different white grape varieties that come together to form a complex whole. According to Lay Wheeler, the exact composition of the 2016 vintage was:

• 27% Viognier (grape origin: Georges Vernay, Condrieu)

• 25% Petit Manseng (grape origin: Charles Hours, Béarn)

• 21% Chardonnay (grape origin: Comtes Lafon)

• 13% Chenin Blanc (grape origin: Domaine Huet, Vouvray)

• 14% rare varieties, including Bourboulenc, Marsanne, Roussanne, Petit Courbu, Muscat Ottonel and Gros Manseng

This exceptional blend of classic noble varieties and traditional, regional grape varieties is characteristic of the estate.

Terroir and vinification

The vineyards are located in the IGP Saint-Guilhem-le-Désert on deep, poor and well-drained soils of white Lutet limestone. The microclimate of the valley is ideal for viticulture: the cool nights from the Larzac massif ensure freshness even in summer, which allows the grapes to ripen for a long time.

The vinification follows a clear philosophy that preserves freshness and fruit:

• 100% hand-picking

• Maceration (5-7 days) before fermentation

• Fermentation and ageing exclusively in stainless steel tanks for 2-4 months, no wood

• No malolactic fermentation - this preserves the natural acidity

The alcohol content for this wine is 13% to 14% vol. (depending on the source) . The residual sugar content is approx. 6.2 g/L, the total acidity approx. 4.04 g/L (expressed as tartaric acid).

Tasting notes

The experts describe the 2016 Mas de Daumas Gassac Blanc as a wine at the crossroads of power and elegance, with exceptional ageing potential. In summary, it has a light golden yellow colour. The nose is characterised by fresh yellow apples, peaches, apricots and almonds, complemented by floral notes of hawthorn and eucalyptus. There are also smoky, spicy notes (aniseed, vanilla) and a clear minerality .

On the palate, the wine reveals plenty of fullness and fruit (peach, white citrus fruit), paired with a strong, present acidity that gives the wine structure. The body is full, velvety and supple with an oily texture that leads to a long, savoury and mineral finish.

Critics' reviews

Numerous wine journalists have rated the Daumas Gassac Blanc 2016:

• Greg Sherwood MW: 92+ points ("Wine Safari Score")

• Falstaff: "A wine at the intersection of power and finesse"

• Jancis Robinson: 16.5/20 points

• Bettane & Desseauve: 17/20 points

• CellarTracker: 91 points

• Jeb Dunnuck (RobertParker.com): 88-89 points

• TastingBook: 90 points

• Robert Parker: 88-89 points

Ageing potential and drinking maturity

A unique characteristic of Daumas Gassac's white wines is that they have two lives:

1. First life (youth, 1-3 years): The wine is fresh, fruity and immediately accessible.

2. Second life (maturity, 4-10+ years): With increasing age, the wine develops complex, oxidative flavours similar to a noble Jerez (sherry) and becomes an exceptional pleasure for connoisseurs.

The official drinking window for the 2016 vintage is given as 2020 to 2035. The wine will develop its full potential within this time frame.

Serving recommendations and food pairing

To allow the Daumas Gassac Blanc 2016 to develop its full flavour, please note the following recommendations:

• Optimum serving temperature: 10-12 °C.

• Decanting: A decanting time of around 30 minutes before drinking is recommended to open up the flavours.

This wine is an excellent accompaniment to food and harmonises particularly well with:

• Fish and seafood dishes (grilled fish, mussels, seafood)

• Poultry and white meat dishes

• Vegetable dishes and goat's cheese

• An authentic regional dish such as brandade de morue (cod cream)

If you open this wine over the next few years, you can expect a complex, mineral white wine with great character. If you have the patience to let it mature even longer, you will be rewarded with a unique, mature white wine experience.