2015 Mas de Daumas Gassac Frizant

We had this bubbly at the end of our meal at Water Street Cafe in Stonington Borough. We were celebrating the beginning of our friend's indefinite sabbatical (read "retirement"). It is a frizant made with 70% Cabernet Sauvignon, 30% Mourvèdre, Pinot noir, Sauvignon, Petit Manseng et Muscat, so it was light pink in color. I thought it was unusual for a bubbly to be made with Cabernet Sauvignon. It is made by bleeding Cabernet Sauvignon grapes from the younger Daumas Gassac vineyards. The “free-run” grape juice is then fermented in a closed stainless steel tank for 3-4 months to retain all the fermenting gas.
The May 12, 2016 online edition of WineBusiness.com has a great article about the estate called French Legendary Mas de Daumas Gassac Presents World Famous 'Grand Crus of the Midi' at VINEXPO Hong Kong 2016.
In this article, I learned that the Mas de Daumas Gassac estate is located in the South of France, in the Languedoc commune of Aniane in the majestic Gassac Valley. The estate benefits from the cool microclimate derived from the Gassac River, several natural springs and the influence of the nearby mountains. The soil that dominates the valley is a rare and still unexplained red, powder-fine glacial soil, which is strikingly similar to that found in the prime areas of Burgundy. This combination of characteristics is quite unique in Southern France.
The vineyard is universally revered for its outstanding red and white wines. Mas de Daumas Gassac is often referred to as the Grand Cru of the Midi, it has earned a rare “cult” status since being founded in the 1970s. Samuel Guibert is the second generation co-owner as well as winemaker of Mas de Daumas Gassac. I liked this Frizant so much that I asked my husband to order more.
References:
1. WineBusiness.com, French Legendary Mas de Daumas Gassac Presents World Famous 'Grand Crus of the Midi' at VINEXPO Hong Kong 2016, May 12, 2016.
2. Polaner Selections Mas de Daumas Gassac.