Languedoc Rousillon Producers Flashcards
Which estate is often referred to as the “Grand Cru of the Midi?
Mas de Daumas Gassac (pronounce all “S”)
Where is Mas de Daumas Gassac?
The village of L’H̩rault in the Gassac Valley.
What is the soil type in the Gassac valley? What are the major climatic influences?
Iron-rich, powdery glacial scree.
Climate is influenced by the Gassac river, and additionally moderated by the surrounding mountains.
Daumas Gassac: Farming
Organic since inception
Daumas Gassac: First vintage
1978 for the Grand Vin. Planting began in 1972.
1986 for the White
Who was the major consulting winemaker at Daumas Gassac during its inception?
Emile Peynaud, Bordeaux
What are the cepages for the flagship wines of Mas de Daumas Gassac?
Red: 80% Cabernet Sauvignon, plus
White: Viognier, Chardonnay, Petit Manseng, Chenin Blanc, plus
What is Moulin de Gassac?
A second line of wines devoted to indigenous varities, farmed by the members of the Cave de Villeveyrac coopeartive and overseen by the Guibert family. Launched in 1991.
What is Cuv̩e Emmanuel Peynaud?
The prestige cuv̩e of Mas de Daumas Gassac. 100% Cabernet Sauvignon. Barrel selection in great years. First vintage 2001.
What is Vin de Laurence?
A sweet wine by Mas de Daumas Gassac, 50% Sercial, 50% Muscat Blanc.
Passillerage? “Inspired by Vin de Constance and Tokaji. Aged in wood for 10 years, made only in worthy vintages.
First vintage 1997. Not made between 1998 and 2008.
Who founded Grange des P̬res, where, and when?
Laurent Vaill̩. H̩rault, in 1992 (vines planted in 1989).
Where did the cuttings for Grange des P̬res originate?
Syrah, Marsanne and Roussane from Chave
Cabernet Sauvignon from Trevallon
Grange des P̬res: Red:
40% Syrah, 40% Mourv̬dre, 10% Cabernet Sauvignon, 10% Counoise.
Fermented in stainless, aged In barrique. Wines are vinified and aged separately, blended just before bottling.
Grage des P̬res: White
80% Roussane, 10% Marsanne, 10% Chardonnay.
Fermented in stainless, aged in demi-muids. Wines are blended before ML and elevage.
Where is Mas Jullien? When was it founded?
Terrasses du Larzac, founded 1985 by Olivier Jullien
Mas Jullien: Farming
Organic, not certified
Mas Jullien: Focus
Blending of grapes across multiple terroirs to create compleity and balance.
Mas Jullien: Soils
15ha on the plateau du Larzac, up to 900M elevation.
Limestone, schist, clay, alluvials
Mas Jullien: White
VDP H̩rault Blanc.
Clairette, Carignan Blanc, plus Chenin Blanc, Roussanne, Grenache Blanc.
Mas Jullien: Reds
Coteaux du Languedoc Rouge, Les Etats d’Ame: young vines/experimental cuv̩e, intended to be drunk earlier. Grenache, plus Syrah, Cinsault, Carignan.
Coteaux du Languedoc Rouge, Mas Jullien: flagship. Mourv̬dre, Syrah, Carignan.
All wines vinified in stainless and raised in barrel, either demi-muid or foudre.
Gauby: Location and soils
The town of Calce, in C̫tes de Rousillon Villages.
Limestone (calcaire, hence Calce) in the north, and schist in the south. The domaine covers 40 hectres of vines and another 50 of garrigues.
Founded 1985.
Gauby: Farming
Organic since 1996, Biodynamic since 2001.
How are the Gauby wines classified?
Whites are generally IGP, as they contain unconventional cegapes.
Reds are C̫tes-du-Rousillon-Villages.
Gauby makes three tiers of wine. What are they, and what do they correspond to?
They equate to the Burgundian model - village, premier cru, grand cru. Appellation unimportant.
Village: Les Calcinaires (red and white)
Premier Cru: Vielles Vignes (red and white)
Grand Cru: Muntada (first); then Coume Gineste, La Foun, La Roque, La Jasse, Combe de Lloups.
All Grand Crus except Muntada date from Lionel’s joining G̩rard in 2008; not made every year.
