Community Tasting Note

forceberry wrote:

Tuesday, September 8, 2020 - 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.

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