2015 Technical Specifications
Alcohol 13.5%
pH 3.52
Grape Varieties 100% Cabernet Sauvignon
Classification IGP Pays d’Hérault
Region Pays d'Herault
Soil Red glacial deposits
Vineyard Yield 25 hL/ha
Harvest Dates Harvest started on 25 August 2015
Vine Age Vines planted in 1972
Unfiltered Yes
Extended Maceration Yes
Production Details 100% manual harvest; classic Médoc vinification with long fermentation and maceration; 24 months in oak barrels, comprising 12 months in new oak followed by 12 months in one- and two-year-old barrels. The producer reports total acidity 3.56 and Folin tannin index 63 without stating the acidity unit or analytical basis. Packaged in a Burgundy bottle and individual wooden case. Recommended serving range is 17–18°C after decanting at least 3–4 hours.
2008 Technical Specifications
Alcohol 12.5%
pH 3.44
Grape Varieties 100% Cabernet Sauvignon
Classification IGP Pays d’Hérault
Region Pays d'Herault
Soil Red glacial deposits
Vineyard Yield 25 hL/ha
Vine Age Vines planted in 1972
Unfiltered Yes
Extended Maceration Yes
Production Details 100% manual harvest; classic Médoc vinification with long fermentation and maceration; 24 months in oak barrels, comprising 12 months in new oak followed by 12 months in one- and two-year-old barrels. The producer reports total acidity 3.90 and Folin tannin index 44 without stating the acidity unit or analytical basis. Packaged in a Burgundy bottle and individual wooden case. Recommended serving range is 17–18°C after decanting at least 3–4 hours.
2007 Technical Specifications
Alcohol 12.5%
pH 3.4
Grape Varieties 100% Cabernet Sauvignon
Classification IGP Pays d’Hérault
Region Pays d'Herault
Soil Red glacial deposits
Vineyard Yield 25 hL/ha
Vine Age Vines planted in 1972
Unfiltered Yes
Extended Maceration Yes
Production Details 100% manual harvest; classic Médoc vinification with long fermentation and maceration; 24 months in oak barrels, comprising 12 months in new oak followed by 12 months in one- and two-year-old barrels. The producer reports total acidity 4.07 and Folin tannin index 58 without stating the acidity unit or analytical basis. Recommended serving range is 17–18°C after decanting at least 3–4 hours.
2002 Technical Specifications
Alcohol 12.5%
pH 3.46
Grape Varieties 100% Cabernet Sauvignon
Classification IGP Pays d’Hérault
Region Pays d'Herault
Soil Red glacial deposits
Vineyard Yield 25 hL/ha
Vine Age Vines planted in 1972
Unfiltered Yes
Extended Maceration Yes
Production Details 100% manual harvest; classic Médoc vinification with long fermentation and maceration; 24 months in oak barrels, comprising 12 months in new oak followed by 12 months in one- and two-year-old barrels. The producer reports total acidity 3.53 and Folin tannin index 63 without stating the acidity unit or analytical basis. Packaged in a Burgundy bottle and individual wooden case. Recommended serving range is 17–18°C after decanting at least 3–4 hours.
2001 Technical Specifications
Alcohol 13.0%
pH 3.49
Grape Varieties 100% Cabernet Sauvignon
Classification IGP Pays d’Hérault
Region Pays d'Herault
Soil Red glacial deposits
Vineyard Yield 25 hL/ha
Vine Age Vines planted in 1972
Unfiltered Yes
Extended Maceration Yes
Production Details 100% manual harvest; classic Médoc vinification with long fermentation and maceration; 24 months in oak barrels, comprising 12 months in new oak followed by 12 months in one- and two-year-old barrels. The producer reports total acidity 3.50 and Folin tannin index 65 without stating the acidity unit or analytical basis. Packaged in a Burgundy bottle and individual wooden case. Recommended serving range is 17–18°C after decanting at least 3–4 hours.
Producer Information
Website
Address
Mas de Daumas Gassac, Haute Vallee du Gassac, 34150 Aniane, France
Phone
+33 (0)4 67 57 71 28
Owner
Guibert Family