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Daumas Gassac White

2012 Languedoc Chardonnay, Viognier, Chenin Blanc

Mas Dumas Gassac Daumas Gassac White is a delightful expression from the renowned Languedoc region that showcases a harmonious blend of Chardonnay, Viognier, and Chenin Blanc. This exquisite white wine captivates the eye with its pale golden hue and offers an enticing bouquet of ripe stone fruits, floral notes, and subtle hints of minerality that evoke the unique terroir of its origin. On the palate, it reveals a refreshing balance between crisp acidity and a supple body, making it exceptionally food-friendly. The rich fruit intensity, complemented by a smooth, rounded mouthfeel, leads to a lingering finish that invites you to savor every sip. Whether enjoyed on its own or paired with seafood, poultry, or vegetarian dishes, this wine promises to elevate any occasion with its elegant charm.

Tasting notes:


Citrus Blossom

Citrus Blossom

Honeysuckle

Honeysuckle

White Peach

White Peach

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Bone Dry

Bone Dry Sweet

Pairs well with:


Poached Fish, Scallops, Lemon Butter Scallops

Region:


Languedoc-Roussillon
Languedoc-Roussillon

France's oldest and largest winemaking region, the Languedoc-Roussillon stretches around the sun-kissed Mediterranean from Roussillon to Provence. Taking in everything from rugged mountain slopes to breezy coastline, this vast region features various climates and terroirs. Outside of its famous AOCs like Minervois, Corbières and Saint-Chinian, many Languedoc wines are made in the less restrictive IGP classification, in particular the Pays d'Oc. There are many wine styles made in Languedoc, but full-bodied reds blending Grenache, Syrah, Carignan, Mourvèdre and Cinsault are the most common. For summer drinking, look to its fruity rosé, rounded Chardonnay and zingy Picpoul. You will often find grape varieties stated on the label of Languedoc's IGP wines, an uncommon practice in much of France.

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