Recommended by Lar Veale, Irish Tribune, April 2010
Deep ruby red. Expressive aromas of nut, vanilla and crystallised ripe blackcurrants. Opens in the mouth with very ripe red berries; rounded and warm with silky tannins underpinned with toasty hints. Good structure, and a rustic character throughout. This red is a blend of 40% Cabernet Sauvignon, 25% Mourvèdre, 25% Syrah and 10% Alicante from vines averaging more than 30 years old.
Enjoy with lavender and garlic roasted leg of lamb, cantonese-style duck or cheese (goats cheese and roquefort).
Lar Veale, Sunday Tribune, April 2010: "From the producers of the Grand Cru of the Languedoc, “Mas de Daumas Gassac” where the estate is organically farmed and grapes handpicked. A blend of Cabernet, Mourvèdre and Syrah, and full of bright red berries and soft silky tannins with just a pinch of spice. Gorgeous gumption in a glass. Perfect with lamb."
Daumas Gassac brought new ideas to the Languedoc by farming organically, using low-yielding old clone vines and planting a multitude of grape varieties to build complexity in their wines. The French magazine Gault-Milau called Daumas Gassac the "Lafite Rothschild of the Languedoc-Roussillon".
