In the glass
Aroma: cassis, graphite, leather, cedar
Palate: concentrated dark fruit, iron, fine grain tannin, warm spice
Cuvee exception of Daumas Gassac, 100% Cabernet Sauvignon from the original 1972 vines. Produced in 2,000 bottles per top vintage; structured with backbone of freshness and powerful tannins.
What it pairs with
-
Dry-aged ribeye
The pure Cabernet's structure carries the deepest beef richness. -
Roast saddle of venison
The wine's iron note matches gamey venison. -
Aged Stilton
Cabernet's tannin and the wine's intensity contrast salty blue cheese.
History
The Cuvee Emile Peynaud is a tribute to the oenologist Emile Peynaud, whose advice helped the Guibert family create the first Daumas Gassac vintage in 1978. The cuvee is 100% Cabernet from the original 1972 vines, made in tiny quantities (~2,000 bottles).
- 1972 — Original 1972 Cabernet vines planted (source of this cuvée)
- 2001 — First vintage of Cuvee Emile Peynaud released
Facts
- Producer
- Mas de Daumas Gassac
- Grapes
- Cabernet Sauvignon (100%)
- Classification
- IGP Saint-Guilhem-le-Desert
- Oak
- 24+ months in French oak barriques, high percentage new oak
- ABV
- 14.0%
- Price
- EUR 200-450 at retail
- Drinking window
- 10-35 from vintage
- First vintage
- 2001
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Cuvee Emile Peynaud
What does Daumas Gassac Cuvee Emile Peynaud taste like?
Cassis, graphite, leather and cedar on the nose; concentrated dark fruit, iron, fine-grain tannin and warm spice on the palate. Full-bodied with firm tannins, backbone of freshness and a long finish.
When should I drink Daumas Gassac Cuvee Emile Peynaud?
Drink between 10 and 35 years from vintage. Young vintages need 3 hours of decanting; the wine reaches its peak at 18-28 years.
What grapes are in Daumas Gassac Cuvee Emile Peynaud?
One hundred percent Cabernet Sauvignon from the original 1972 plantings. Only ~2,000 bottles per top vintage.
What food pairs with Daumas Gassac Cuvee Emile Peynaud?
Dry-aged ribeye is the canonical pairing; the pure Cabernet's structure carries the deepest beef richness. Roast saddle of venison and aged Stilton are equally strong matches.