Mas de Daumas Gassac, Vin de Pays de l'Herault, rouge 1993
1.0cm; one nicked label, Kermit Lynch Wine Importer slips
The first official vintage of the Grand Vin was 1978, with the help of the great Bordeaux enologist, Emile Peynaud. The red has a high percentage of Cabernet Sauvignon (around 80%; vine material from First Growth Bordeaux Chateaux) with the remainder a mix of many different varietals that are planted on the property including Merlot, Cab Franc and Tannat, as well as some other less expected varietals like Pinot Noir, Nebbiolo and Barbera. The white is made from an intriguing blend including Chardonnay, Petit Manseng, Viognier and Chenin Blanc as well as bits of Rousanne and Marsanne. Slow, cool, wild yeast fermentations are foundational in achieving pure, long-lived wines. No sulfur is used in red wine vinification, and for white, they add the bare minimum "just to be safe". The wines are aged for 12-15 months in oak before bottling. Both the red and white blends have an extraordinary ability to age and remain vibrant and youthful for twenty, even thirty years.
Harvest 1993
The weather has been absolutely dry but dark or grey with very little sun, still exceptionaly warm (30 ° to 38 ° during day time). Good conditions for picking except the drama on the night of september 9th. In fact, even if the tempest was exceptionaly hard the ice stones where very scarce per square meter producing few scarces on the head of some grappes. Thank God it was the north dry breeze on the Larzac area and the scarce closed immediatly with not a single fruit roten. Then, from September 10 to 22 at 11 a.m., the weather varied from sunny to grey clouds, with heavy, constant heat of between 25° and 35° in the middle of the day.
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