Mas de Daumas Gassac - Vin de Pays de l'Hérault blanc 2009

Mas de Daumas Gassac - Vin de Pays de l'Hérault blanc 2009 (90 TSW)

Just like the red this is a very complex blend with a lot of varieties.

Languedoc blend of of 29% Petit Manseng, 28% Viognier, 15% Chardonnay, 13% Chenin Blanc and 15% other varieties like Bourboulenc, Marsanne, Roussanne, Petit Courbu, Muscat Ottonel, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon from France, Neherleschol (Israel), Petite Arvine, Amigne (Suisse), Sercial de Madère (Portugal), Khondorni, Tchilar (Armania), Albarino (Spain), Falanghina, Fiano, Grechetto todi (Italy).   

A wine to be drunk young (in the first 18 months) to appreciate its great minerality and very complex fruit aromas. Alternatively, to be kept at least from 4 to 12 years to discover a very rich wine just like I did. Skin maceration for 5 to 7 days Fermentation in stainless steel tank and maturing for 2 – 4 months in stainless steel tanks.

My tasting notes:

In the glass a medium bright copper color.
On the medium+ nose aromas of ripe apricot, yellow apple and candied fruit with hints of honey, wax and herbs.
On the palate dry, medium bodied with waxy soft round mouthfeel, medium acidity and still a nice freshness. Still nicely balanced and with a soft aftertaste.

Pairing suggestion: Foie gras or with cheese.

Since Robert Parker qualified the red Mas de Daumas Gassac with five stars in his book, this wine is in the most luxurious wine boutiques next to the big crus from Bordeaux. And this has been worked hard! Aimé and Véronique Guibert bought an old farmhouse in the Gassac Valley in 1970 and mined the land, built a modern, semi-underground cellar and attracted expert winemakers. Initially, only 7 hectares of land were planted, with cabernet sauvignon from Pauillac (still 70% of the assembly). The vineyards now cover nearly 50 hectares, divided into small parcels, located by forest.