Four 75cl bottles of Mas de Daumas Gassac 2006, in excellent condition, with pristine labels and capsules. Bottled at the château. Shipping via UPS. About the estate: In the 1970s, the renowned scholar Henri Enjalbert, holder of the chair of geography at the Bordeaux Academy, identified a terroir of approximately forty hectares in the heart of the Arboussas massif, located in the upper Gassac Valley (IGP St Guilhem-le-Désert - Cité d'Aniane). The soil is deep, perfectly drained, and poor: all the necessary elements are thus combined to encourage the vines to grow deep, without the risk of waterlogging, in order to create exceptional aromas. The vineyard's north-facing slopes limit the hours of sunshine during the summer. Every night, the cool air from the Larzac plateau (850 m) pours down into the valley, ensuring cool nights for the vineyards even in the heart of summer. This delays the flowering of the vines, and the harvest begins almost three weeks later than in the rest of the Languedoc region. The small vineyards, nestled within the vast garrigue forest that the owners have chosen to leave undisturbed, impart to the wine an unparalleled complexity of aromas: bay leaf, thyme, rosemary, and lavender. In the vineyards of Mas de Daumas Gassac, there is a high proportion of Cabernet Sauvignon from the Médoc, as it existed before the First World War. This is a non-cloned grape variety, the same one that produced the historic vintages of the early 20th century. The winemaking process is classic and typical of the Médoc region: after a long fermentation (three weeks), the wine is aged in oak barrels, unfiltered but with a light fining using egg white. Mas de Daumas Gassac wines can be enjoyed for their fruitiness in their early years, but with time they reveal exceptional aging potential. The depth and complexity of their aromas require extended aeration, ideally three to four hours or even longer. In exceptional vintages (2001, 2002, 2007, 2008, and 2015), the estate produces a micro-cuvée (approximately 1,800 bottles) from the first vines planted by the estate in 1972: the Cuvée Emile Peynaud. About the wine Mas de Daumas Gassac, a leading Languedoc estate, presents a red wine blend made from Cabernet Sauvignon and over twenty rare grape varieties. The old vines flourish in the Gassac Valley terroir, on soil composed of red glacial dust. This nectar is produced with the utmost respect for the land, both in the vineyard and in the cellar. The grapes are harvested by hand, and the juice is then vinified using the traditional Médoc method, with long fermentations and macerations. At the end of vinification, the wine is not filtered. It is then aged for 12 to 15 months in relatively new oak barrels. In its youth, this wine offers beautiful aromas of red fruit, which evolve pleasantly with age. It also has excellent aging potential. To fully appreciate its aromas, decant it at least four hours before serving, at a temperature of 18 degrees Celsius. It pairs perfectly with wild boar!