Basile Guibert  arrived in our cellar with a huge carton box. “Un cadeau (a gift)”, said him, then quickly he took from the box those wine bottles that were already opened. Some of them got very old colors on the labels that showed their times in the cellar. “I had to decant them at the hotel. My father said for each year, 20 minutes decanting. … Continue reading Vertical tasting 4 decades of Daumas Gassac