This complex blend of four of the champion varieties leads to a white wine that is full of flavour and nuances that reward the mouth well. Served cold, but not chilled, the aromas are everything from lavender to lemon, honey to hay. The taste is fresh and stimulating, full of fruits and minerals, but without the coarseness you can get in some other complex wines.
The celebrated Languedoc ‘Grand Cru’, Mas de Daumas Gassac is home to iconoclast Aimé Guibert, who carved vineyards into the herb-scented, tangled thicket (‘garrigue’) pervading his ancient estate. Disdain for the varietal-proscribing laws of appellation (which, he says, guarantee nothing but mediocrity) finds expression in gems like this.
“A very late 2011 spring and long summer led to one of the latest harvests… a superb density and freshness in the mouth, the emphasis is on fruit and minerality.” Aimée Guibert
|Grapes:||25% Chardonnay, 25% Viognier, 25% Petit Manseng, 25% Chenin Blanc|
|Source:||L’Atelier de Joel Robuchon|
|Occasion:||Soups, Cream Dishes, Rich Sauces|
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