Community Tasting Notes 36

• henrygjeffreys Likes this wine:

  April 10, 2024 - Bright red colour, looks young
  Nose is absolute pure claret - that earthiness, pencil shaving, plums.
  Tannins now soft and texture is supple with the underlying ripeness of fruit showing. Notes of tobacco and toasted oak on the finish.
  This is in a great place. MDG can be a little austere if you catch it at the wrong time but not this bottle.

  Comment

• kostaslonis wrote:

  March 20, 2024 - Tasting Ground official tasting, Mas de Daumas Gassac part 2, red wine (Oinoscent): Vinification: Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration.
  Maturation 12 to 15 months in oak barrel (1 to 7 years old barrels)
  Harvest dates: (hand-picked) 17 September – 27 September
  Grape varieties:
  – 75.6% Cabernet Sauvignon.
  – 5.5% Merlot.
  – 4.4% Tannat.
  – 3.9% Cabernet Franc.
  – 1.8% Malbec.
  – 1.8% Pinot noir.
  – 7% rare grape varieties : Petit Verdot, Abouriou (France), Nielluccio, Montepulciano (Italie), Saperavi (Géorgie), Carménère (France), Tempranillo (Espagne).
  Yield: 35-45 hl/ha.
  Alc.: 13.37% Vol.
  Total acidity: 3.33
  pH: 3,63
  Residual sugar: 5.9g.
  Average vine age 40yo
  1 hour open before tasting, no decant
  -/-
  The wine shows evolution in color, getting brick red on rim.
  Earthy, whole spice, cinnamon, nutmeg, sour cherry, decadent gamey profile.
  Palate is subtle, smooth tannins, again the spicy, earthy and – less than the nose – gamey notes, med body, red dried fruit, dry texture, med finish

  Comment

• Jamieson12o Likes this wine: 90 points

  March 13, 2024 - Meet the winemaker - MDDG with Samuel Guibert (WSET Bermondsey): Cabernet Sauvignon vines now 50 years old. Cabernet Sauvignon is separately fermented (for up to 4 weeks) to all of the other red varieties (which are co-fermented for ~2 weeks whilst the cabernet sauvignon is being picked). Pumped over twice per day in oxygen-rich environment for 5-days, before flushing the oxygen out with CO2. Pumping over minimised to a maximum of once per day towards the end of fermentation. Blended post-fermentation, and pressed after blending.
  
  Quite light - incredibly drinkable and very moreish. Not overly concentrated; I'm not sure this has an awful lot left in the tank in terms of development. Tiny bit dilute? "Luncheon wine"??!!

  Comment

• melvinyeowq wrote: 90 points

  December 22, 2023 - French but no Burgundy/Bordeaux theme: Guessed 10 year old Bandol. Surprisingly clean and international in style for this wine with sweet black fruit, but as a result was also a little anonymous.

  Comment

• Xavier Auerbach wrote: 92 points

  November 12, 2023 - A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Magnum. An elegant style, light bodied, tannins are a bit firm for the weight of fruit, it may dry out, do not keep too long, decant and serve with food.

  Comment

Pro Reviews 5

Wine Definition

• Vintage 2012
• Type Red
• Producer Mas de Daumas Gassac
• Varietal Red Bordeaux Blend
• Designation n/a
• Vineyard n/a
• Country France
• Region Languedoc Roussillon
• SubRegion Languedoc
• Appellation Saint-Guilhem-le-Désert
• UPC Codes 660181000014, 898981000016

Community Holdings

• Pending Delivery 20 (2%)
• In Cellars 544 (67%)
• Consumed 251 (31%)

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