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| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 44 notes) - hiding notes with no text | | | Tasted by Xavier Auerbach on 3/29/2024 & rated 91 points: First bottle from a (shared) half case purchased at auction recently. Pristine condition, perfect cork, excellent level. Much lighter than the magnum tasted in November 2023. It's vibrant and fresh and energetic, gravelly and cedary, but it has lost a lot of weight of fruit, it feels quite dry and without the stuffing to balance the finely textured but very firm tannins, dry and tea-like finish, good length. A bit of a disappointment. Retaste. (476 views) | | | Tasted by Xavier Auerbach on 11/12/2023 & rated 94 points: A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Magnum. A very fine vintage for the estate in this period, oak is a bit sweet but attractive, deep and rich, spicy and open, finely grained tannins, liquorous fruit on the finish. Generous and structured. (1614 views) | | | Tasted by mattym19 on 1/29/2022: Decanted for about 2 hours, it probably needs even more. Cork was impressively (almost suspiciously ; ) pristine and so is the wine: so dark and vibrantly colored. Nose is funky, leathery, slightly tarry with red licorice and some faint ripe strawberry notes. Palate is still very much alive: strong Bordeaux -style tannins with Bordeaux-style acidity but a softer flavor: cherries, hints of violet, worn leather, more red licorice. It’s really compelling. Really hit the spot with pork and bean stew but it’s almost more impressive and delicious on its own. Has quite a youthful appearance and taste; I feel like this has lots of life left. No rush at all on these if you have them. (974 views) | | | Tasted by mattym19 on 12/22/2020 & rated 91 points: It was hot, very thin and tough right out of the gate but after being open (not decanted) for about 3 hours it is coming around. The nose has some of the gravely, brambly, blackberry and grape leafy notes you might associate with the Bordeaux varieties in the blend, but the palate has a definite “wild” edge that I feel is the Syrah speaking. More blackberries, licorice and mint, and slight hints of umami are also present with very-much-still-present tannins. Overall the impression for me is still one of a very young wine; given the color and the taste I would never have been able to guess this is over 25 years old. Still it is definitely an intriguing wine, one that seems to reveal its many complexities slowly in the glass over the course of the night.
Update: after a night in the fridge it is more open and definitely more southern France; cola, garrigue, ripe plums, almost blue fruits, lots of licorice. Tannins have softened but are still definitely present in the long finish. (1711 views) | | | Tasted by forceberry on 9/8/2020 & rated 93 points: A blend of Cabernet Sauvignon (69,1%), Syrah (11,4%), Cabernet Franc (6%), Merlot (5,2%), Malbec (4,3%), Pinot Noir (2%), Tannat (1%) and the remaining 1% rounded out by a blend of Barbera, Dolcetto and Nebbiolo from Italy. Fermented and macerated for 20 days in stainless steel tanks, aged for 12-15 months in oak barrels ranging from new to 7 years old. 12,53% alcohol, 5,3 g/l acidity and pH 3,48. Total production 62,000 bottles and 1,500 magnums. Decanted for 3 hours, tasted in a Mas de Daumas Gassac 2017-1989 vertical.
Surprisingly dark, moderately opaque and slightly hazy blackish-red color with an evolved brick-orange hue. The nose feels soft, somewhat sweet-toned and slightly restrained with layered aromas of wizened dark fruits and jammy dark berries, some ripe fig, a little bit of sweet leathery funk, light raisiny tones, a hint of allspice and an oxidative touch of hoi sin. The wine is fleshy, quite full-bodied and somewhat extracted on the palate with concentrated flavors of ripe cranberries, leathery funk, some ferrous notes of blood, light tart notes of fresh red plums, a little bit of savory wood spice, a hint of wizened blackcurrant and a touch of pipe tobacco. The overall feel is somewhat tough and even slightly austere - partly thanks to the high acidity and quite assertive, grippy tannins - but the richness of the tertiary fruit characteristics round out the edges quite wonderfully. The finish is ripe, juicy and quite grippy with long, tertiary flavors of blood, crunchy cranberries, some dried raspberries, a little bit of leathery funk, light woody notes of pencil shavings, a hint of raisin and a touch of brambly blackberry.
A tasty and quite developed vintage of Mas de Daumas Gassac that is quite close to its peak. There is quite a bit of tertiary fruit here, but with this much concentration and structure the wine is not going to be declining anytime soon. Seeing how well these older vintages of MdDG can age, I imagine this wine will survive for a long time in a cellar - which is nice, if one wants to let the tough structure of the wine unwind a little. Otherwise the wine benefits greatly if paired with food. While not among the absolute best wines of the vertical, a terrific effort all the same. I trust the wine will still improve from here if given enough age. (2530 views) | | | Tasted by Lype on 9/8/2020: Subtle tones of ink and cassis, spices, cold dark fruit, higher tannins than in many other vintages, not big and bold but quite attractive in an elegant miniature fashion. (1767 views) | | | Tasted by Bandreas on 9/6/2020: Still very dark red color, blackish center.On the nose dusty tannins, leather, still a touch of Cab fruit.
On the palate, the wine is round and soft but then kick in the tannins and leave a drying impression.
While still enjoyable now, I am afraid the tannins will eat up the rest and the wine will completely dry out over time.
I would say: drink up now.
Reading my tasting not of last year and that of Xavier Auerbach, whose opinion i highly value, maybe this was an off bottle. Try another one in about 2 or 3 months. (1629 views) | | | Tasted by Xavier Auerbach on 2/9/2020 & rated 93 points: Mas de Daumas Gassac Tasting and Dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): A very complete, fresh and typical Mas de Daumas Gassac, still quite aromatic, medium body, well managed tannins, lovely balance and elegance, spices and red meat, complete and beautifully developed, still firm tannins, playful and long finish. One of the stars of the show today. (1987 views) | | | Tasted by Bandreas on 8/23/2019: Deep garnet red; belies its age; virtually no signs of bricking at the rim.
Cedar, tar, leather on the nose, then the tell-tale smell of mature brambles, betraying the Cab. content in the wine. Well balanced acidity with a whiff of acetone..
Very young on the palate, refined, svelte, a tad reserved; wine hs moved to tertiary aromas. could easily be from the left bank..
Holds up well and certainly in no immediate danger of falling apart. Needs food! (1142 views) | | | Tasted by eboracum on 8/4/2019 & rated 90 points: This was very Bordelais without the bonus of southerly generosity which I recall from some earlier vintages. Blind, I might have taken it for a left-banker from a less ripe but decent vintage like 94 itself or 88. Its colour was quite deep with an amber rim and its nose was discreet. The palate was medium+ bodied, some fruit was still present in the vein of sourer plum and cherry, there were earthy and leathery touches, fresh acidity and residual tannic presence. Good wine and good pairing for succulent beef. (1085 views) | | | Tasted by faivre_eric on 6/5/2019 & rated 92 points: Classy wine showing extremely well.
Soft and integrated tannins, good balance of fruits and acidity.
Very smooth!
Aromas of red fruits, leather and tobacco.
Long finish.
Has another couple of years ahead but no reason to wait. (1077 views) | | | Tasted by redders on 8/13/2017 flawed bottle: Badly corked (1933 views) | | | Tasted by tendring on 11/19/2015 & rated 87 points: Wine Education Service - Mas de Daumas Gassac (LSE): Very brown.
Savoury and pungent nose.
Raisins, prunes and figs, good tannins and acidity, quite long. (3056 views) | | | Tasted by redders on 10/23/2015 & rated 88 points: deeper colour than the 95 drank alongside, more rustic and powerful but a little coarse , tannins awkward , but plenty of fruit beneath . Generally the 95 was preferred but this was good. (2657 views) | | | Tasted by redders on 8/21/2015 & rated 85 points: One hour decant.Colour good still red, not much sign of maturity. Nose a little thin which carried through o the palate. Discussion as to whether corked but gave it the benefit of the doubt. loosened up a little with time but still quite a mean wine. Other bottles have been better. (2781 views) | | | Tasted by Zweder on 12/22/2014 & rated 89 points: Weekly tasting group #148; A mixed set of white and red wines. (@ DJ): Bouquet with a lot of herbs and spices and some leather. On the palate sweet spices, earth, autumn impressions, good acidity and completely melted tannin. This bottle is completely ready. (3479 views) | | | Tasted by tom999s on 12/14/2014 & rated 89 points: Tannins still largely present. All the fruit is still present, deep color (2759 views) | | | Tasted by Zweder on 8/25/2014 & rated 89 points: Weekly tasting group #132; Mas de Daumas red 9 vintages plus some extra's. (@ DJ): Slightly sweet bouquet with ripe strawberries and also some leather. On the palate a lot of dark and red berry fruits and sweet spices. Elegant acidity and mild, soft and round tannin. Very juicy well balanced wine. Ready now and it will stay on this level for a few years. (2460 views) | | | Tasted by Zweder on 3/24/2014 & rated 88 points: Weekly tasting group #112; a mixed set. (@ DJ): Mature bouquet with autumn impressions, sweet licorice, chocolate, smoke and also still some blackberries. On the palate sweet spices, chocolate, a touch of bell pepper as well. Soft and powdery tannin which is completely melted. Pleasant acidity and a medium length. Still a tasty and ok wine, but it has probably developed a bit too fast, because it was stored a bit too warm too long. Knowing this I nevertheless score the wine: 88 for this bottle. (1717 views) | | | Tasted by Ludi on 6/17/2013 & rated 92 points: Granato cupo. Al naso tabacco, pellame nobile, sottobosco ma anche piccoli frutti rossi appassiti, menta, note fumé, incenso, cacao. Bocca coerente, austera, nobile, molto lunga ed espressiva. Dominano freschezza e sapidità (2904 views) | | | Tasted by Bandreas on 2/4/2013 & rated 92 points: Serious wine, getting close to culmination. Very refined, masculine and muscular style. (2888 views) | | | Tasted by pjaines on 10/28/2012: Excellent balance and complexity here - firm, compact Cabernet fruit stamped through with minerals and a touch of green-tinged aromatics. Steely and firm which gives the wine a cool feel to the fruit. Excellent. Will last years. (3177 views) | | | Tasted by redders on 8/28/2012 flawed bottle: Corked (3190 views) | | | Tasted by tendring on 3/29/2012 & rated 89 points: Wine Education Service - Mas de Daumas Gassac (South Hampstead High School): Opaque with very little age.
Slightly waxy nose, fruit and a hint of oak.
Lovely fruit with a hint of oak, soft tannins, a big powerful wine, very long. (2112 views) | | | Tasted by hadwin on 3/29/2012 & rated 87 points: WES - Mas de Daumas Gassac (South Hampstead High School): Deep intensity. Bright. Distinct polish note on the nose with a touch of coconut spice underneath. Soft. Quiet. Fruit dominant and a touch of finesse. (2612 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Mas de Daumas Gassac Producer Website
Source: VinConnect (VinConnect.com)
What wine wine with no appellation is being considered by the expert and wine connaisseurs as «The only Grand Cru of the Midi» (Hugh Johnson), «A Lafite in Languedoc» (Gault & Millau); « One of the 10 best wines in the world» (Michael Broadbent) or simply «Exceptional» (Robert Parker)?
Within 40 years the Mas de Daumas Gassac wines have reached the rare status of «cult wine» that is only given to a limited number of exceptional estates in the world.
The estate has been farmed in the traditional and natural way for hundreds of years before the Guibert family established the Grand Crus vineyard of the Gassac valley. The terroir and microclimate of Mas de Daumas Gassac was rediscovered in 1971 by Henri Enjalbert, Professor of Geology at Bordeaux University. He considered the Gassac valley to be “the ideal and unique terroir to produce a Grand Cru wine.” The estate benefits from a rare and still unexplained red, powder-fine glacial soil strikingly similar to that of the best parts of Burgundy and a cool microclimate derived from the Gassac river, several natural springs, and the influence of the nearby mountains and sea. These characteristics are extremely rare in the South of France.
Divided into 63 small vineyard plots among 3.000 hectares of protected forest cultivated without any chemicals or pesticides, Mas de Daumas Gassac remains a virgin land farmed with total respect of mother Nature to preserve its balance.
With the specific soil of the Gassac valley, a very cool microclimate, dozens of different grape varieties and winemaking, ageing «savoir-faire» inspired by the great Emile Peynaud, the wines form Mas de Daumas Gassac are incomparable to any other and have established a style of their own. There are few wineries on earth that one can point to as being responsible for creating revolutions, let alone in one in a country with as esteemed a wine tradition as France. Yet this is precisely what Mas de Daumas Gassac has done for the past forty years!
Map of the vineyards on weinlagen-info
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comLanguedoc Roussillon Inter Sud de France | Vins Languedoc-Roussillon
Wine-Searcher.com: http://www.wine-searcher.com/regions-languedoc-roussillon
Financial Times Article (June 19th 2010 Andrew Jefford):http://bit.ly/bLDytg
Financial Times Article (June 5 2010 Jancis Robinson): http://bit.ly/8ZerX2
David Schildknecht (7th June 2010) Languedoc-Roussillon Best Producers:http://bit.ly/do0LQa Languedoc Conseil Interprofessionnel des Vins du Languedoc (Official site)Vin de Pays de l'HéraultThaïs wine si now in the appelation « igp pays de l’Hérault » |
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