Mas de Daumas Gassac White Blend Vin de Pays de l'Hérault Blanc 2009

Winemaker's Notes:

The white from Daumas Gassac has long been a favourite of mine, in its own way<br/>just as influential as the red; indeed in the selection of grape varieties,<br/>namely equal shares of Viognier, Petit Manseng, Chardonnay and Chenin Blanc, it<br/>has probably been more influential. It is great to see white wines of this<br/>stature,and those from near-by Châteauneuf-du-Pape, now being assessed in<br/>the same way as the top Chardonnays from Burgundy. Complexity is most<br/>impressive here, with ripeness, effortlessly achieved in this, near-perfect<br/>summer, manifested by notes of acacia, white peach and guava, and freshness<br/>evidenced by the stony minerality and crisp acidity which subtly underwrite the<br/>whole structure. A twist of nutty Mediterranean indulgence completes the<br/>picture, which is eminently food-friendly, but certainly worthy of trying on<br/>its own such is its fundamental quality. <br/>(Simon Field MW, BBR Buyer)

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Mas de Daumas Gassac:
Way back in 780 CE, Charlemagne’s advisor, Saint Benedict of Aniane, founded the first vineyard in the Gassac valley. Indeed, there are good reasons to believe that he introduced Charlemagne to some of the valley’s early wines. Thus, in common with most truly great wines, the Daumas Gassac Grands Crus were born under the aegis of a prestigious Abbey.

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The white from Daumas Gassac has long been a favourite of mine, in its own way<br/>just as influential as the red; indeed in the selection of grape varieties,<br/>namely equal shares of Viognier, Petit Manseng, Chardonnay and Chenin Blanc, it<br/>has probably been more influential. It is great to see white wines of this<br/>stature,and those from near-by Châteauneuf-du-Pape, now being assessed in<br/>the same way as the top Chardonnays from Burgundy. Complexity is most<br/>impressive here, with ripeness, effortlessly achieved in this, near-perfect<br/>summer, manifested by notes of acacia, white peach and guava, and freshness<br/>evidenced by the stony minerality and crisp acidity which subtly underwrite the<br/>whole structure. A twist of nutty Mediterranean indulgence completes the<br/>picture, which is eminently food-friendly, but certainly worthy of trying on<br/>its own such is its fundamental quality. <br/>(Simon Field MW, BBR Buyer)

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