2010 Mas de Daumas Gassac Blanc

Mas de Daumas Gassac Blanc is a blend dominated by the quartet of Viognier, Chardonnay , Petit Manseng and Chenin Blanc, which between them make up 80% of the final assemblage . The balance is, as is traditional here and as with the red, a palette of different varieties, some, such as Marsanne and Roussanne, well-known, and others, for example Petite Arvine and Neherlescol, probably somewhat less so.

The grapes are cultivated and vinified separately, the majority of them in stainless steel, each one treated with subtle points of difference. Assemblage takes place in the Spring, the blend never quite the same from one year to the next, and the wines are allowed to rest before bottling and again before dispatch, to achieve integration and harmony. 2010 has been marked by its cold winter but lengthy growing season, with particularly satisfactory temperatures at both flowering and harvest. The results, albeit hard to judge with certainly at a somewhat early stage, look promising, with tropical exuberance tempered by a fine acidity and attractive aromatics luring to a palate which is richly textured and pleasingly concentrated. The white will age well and is perfect as a match for shellfish and white meat. Try with crayfish or lobster!
(Simon Field MW, BBR Buyer)