Mas de Daumas Gassac Rouge 2018

When Aimé Guibert bought a property high in the Gassac Valley, he had no idea what riches lay beneath the scrub. It was his friend Bordeaux geography professor Henri Enjalbert who made the discovery. 40 hectares of prime viticultural land formed over thousands of years by slowly shifting glaciers. The soil is so poor and well drained, vine roots are forced to find nourishment and moisture at great depth, inhibiting growth and promoting unique aromas and flavours in the grapes. Most of this wine is Cabernet, while up to 24 other varieties complete the blend. Vinification is according to Professor Emile Peynaud, so elegant and restrained, akin to fine Bordeaux, although the herbal, mineral complexity is unique. Serve with lamb or a casserole.