Deliberately scoring very high as I don’t understand where the >90 score is coming from. The nose resembles left bank with blue + red fruit, cigar box and it’s so silky on the palate. Medium body 13.5%, tannins are present but so well integrated at 10 years old. Lasting finish 20+ seconds. No rush on this but in a great place.
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And there was me thinking that 2013 was a poor vintage! This is delicious stuff - substantially claret in style but with a bit of a twist. This is still young and fresh and has a good few years ahead, but certainly drinking very well now.
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Decanted 30 minutes. Dark purple, almost opaque. Whilst you wouldn’t necessarily be able to tell that this was cabinet sauvignon by the taste, you would by the colour. Very short and stifled to begin with; only opened up after ~2 hours in the decanter and even then, was pretty primary. If I owned any more of this I’d give it at least 5 (/10!) more years, with the caveat that I do prefer older than younger terms of taste profile. Scored 90, which probably flatters it’s present qualities but I’d give it a ‘++’ if I could as it’s clearly got a hell of a lot more in the tank.
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I agree with the notes below….you wouldn’t immediately guess it’s predominantly cab sauv. A half way house between a good Bordeaux and a moderately well aged burgundy…..there’s a lot happening. Great complexity, pretty good length and really good value.
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Tasting: The Wine Society Museum Reds. Dense ruby with a pinkish rim. Aromas of black fruit and cedar - earthy notes. The palate is very complex - feels like Bordeaux with a twist. It’s grippy but very fine, there’s lovely tension between cassis and undertones of cedar. Lots of lift and freshness - it’s a very elegant wine and very easy to drink. Feels like there is so much to discover every time you come back to the glass. My WOTN.
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This is mostly Cabernet Sauvignon?! You'd never know it.
Clear garnet/purple with a pink rim. Aromas are high toned, elegant, emphasizing fresh red fruits of cherries, red raspberries, some strawberry jam, and a bit of cinnamon and some toastiness. It took me a while to get there, but this wine smells like a raspberry Pepperidge Farm Thumbprint cookie- you know, the ones with a rim of cookie and a big center of sticky jam. I used to love those as a kid.
The texture is so elegant in the mouth, with smooth tannins, and a round sexy mouthfeel. The wine definitely tastes young, the fruit flavors skew a bit darker than on the nose, and there is also just a touch of damp dark soil.The finish is long and pleasant, and the whole thing just seems to be in a beautiful lovely balance. As weird as this may sound, I'd believe it if you told me this was a burly red Burgundy, maybe a Gevrey or something like that.
This wine is certainly a lovely surprise. It's my first Mas de Daumas Gassac, so I wasn't quite sure what to expect, especially bc it's from a region I'm not particularly familiar with and, though its Cab Sauv dominant, it contains a dizzying array of grape varieties. But I must say that I am really impressed, and very pleasantly surprised. I can't believe that this is mostly Cabernet (!), and from the hot south of France at that (!!!). It certainly doesn't taste like it. I gotta get more of this stuff.
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Superb. Drank on Super Bowl Sunday. Opened it, decanted it and let it go for an hour or so before we started. I gotta say, this wine was firing on all cylinders. I’ve tasted it many times at events and with reps but this was actually the first time I’ve sat with a bottle of it that had some age. Maybe the 2013 vintage was riper than the usual ripe, Languedoc vintage, I dunno, but this bottle was precocious compared to what I’ve been led to believe a youngish Mas de Daumas Gassac rouge might be like. It was real plush in a way that my friend, who I blinded with this, suspected it was a Savigny-les-Beaune from a vintage like 2015. It did not drink very much like a Cabernet Sauvignon dominant blend wine. At all. Anyhow, main take-aways are blue fruits, liquorice, herbs, the finesse you'd associate with any great wine and a coolness to it - as in temperature and an effortless character. More please.
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2013 Mas de Daumas Gassac was savoury, elegant and earthy. The developing Langeudoc red was clear and medium ruby in colour with traces of fine sediments. It took a couple of hours of aeration to open up aromas of blackberry, dark cherry and liqourice, followed by leather, smoked meat and a hint of forest floor.
The mouthfeel was dry and medium-bodied, balanced with medium-high levels of integrating tannin and balancing acidity. There were flavours of forest berries, plum sauce, truffle chocolate and earth in a rather long savoury finish. The alcohol level was at 13.5%. It was drinking beautifully at the moment with softening tannin and good balance of fruits and tertiary complexities.
According to the winery website, the blend was composed of 72% Cabernet Sauvignon, 5% Merlot, 5% Tannat, 5% Petit Verdot, 4% Cabernet Franc, 2% Malbec, 2% Pinot noir and the rest rare grape varieties. The wine was aged in used oak barrel for twelve to fifteen months. 110,000 bottles and 3,000 magnums were produced in the 2013 vintage.
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Opened for 3 hours. Color is deep opaque garnet with some age showing on the rim. On the nose: Sour funk, sour cherry, plum and cassis . On the palate: Plum, cassis, lavender, dark chocolate and cinnamon. Mouthfeel is very sensuous. This is an extremely good bottle of wine and very good value for money.
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Deep red colour, lots of fading at the rim. The nose has gone even more spicy since my last bottle in 2019: cloves, cinnamon , cardamom and menthol notes. Underneath stewed fruit and a touch of green pepper. On the palate firm tannin still but it’s really opening up, more cooked fruit and spice with a fresh acidity. Really good with bloody roast beef. To be honest this is probably maturing faster than it should because of my last flat’s less than perfect storage conditions . I love the way these wines start off all medoc like and as they mature get increasingly spicy and southern. Great fun.
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Fine blend of dark and red fruits, beginning to show signs of early maturity. Very fresh acidity, good balance and length. Low tannin, but the acidity makes this work with food.
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Deep red colour with just a little fading at the rim, hint of orange there. Rose petal note comes through with time open. Spicy nose, cardomom, cinnamon, touch of tobacco and some red fruit. Definitely coming out of its dumb phase. Decanted three hours before drinking and it’s aromatic and spicy. Sweet fruit just getting a little stewed. Tannins softening. Pencil shaving and some medoc firmness. So pleased I opened a bottle of this with some pheasant stew. It’s just entering its prime.
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'mas' meaning farm estate. Gassac the river. ��️ referred as the grand cru from languedoc. IGP for the cuvée blend. ��Estate vineyards 50+ha. 120k-150k bttls grand vin. Yield max 35hl/ha ����Field blend. 12-15m barrique. 36th harvest. ��72%CS+20 more ��Clear. Med+ ruby����Clean. Red fruit . ��Med+intens ��dry.��Med+ acidity.��oak is subtle��med tannins.��13.5%ab. �� Med.body. ��Good finish. ��drinks young now, recommend to age! ��⚖️88 Pts at this stage. Caraffe the wine at this age is recommended
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Second of six bottles. Very different performance compared with the bottle we opened two years ago. Wine seems to be sleeping now. Nose and fruit are a bit shutdown but without developing any complexity and tertiary flavors. Nevertheless, a good wine, balanced and very easy to drink.
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Reasonably deep ruby core with a very slight fade at the rim; nose marred by reduction which is a shame. All I get is a dry wafer impression behind this; flavour hidden behind the reduction on the palate, though this has juicy acidity and decent weight. Not one of the longest lived Gassacs. Will try to re-taste when the reduction has dissipated.
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lots of fruit on the nose, blackcurrants, perfumed Quite firm on the palate, feels like it's closing down now, it was glorious last year. Keep for a few years, SAmuel Guibert from the estate thought at least 3
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Big meaty nose that is putting out a lot. Wine is lighter than I thought it would be. Pretty soft and round, lacking a little bit to hold it all together. Barely any tannin present on this pour. Ate with strip steak.
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Concentrated nose of dried desert fruits, purple and blue berries, black rocks, coal, clay, worn leather, and mineral ores. Chewy, tannic, and balanced. Interesting blend, lush fruit dominating up front with a tannin wall and gritty minerals making their presence known at the back. Likely to evolve over the next three to five years and it should last through 2025. 91-92.
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Color: Dark, dark purple core -> medium deep ruby rim. Pulled a glass off on PnP and found quite the reticent nose and truly massive, tannic attack. Double decanted the wine and set it aside for day #2 which made for a much better experience. Nose today of plums and kirsch, leather, oak, tobacco and beef tenderloin. Sturdy palate of cherries, blackberries and vanilla, a little smoke and yes, a boatload of rustic, pretty aggressive tannins. Not terribly surprising given that this is primarily Cabernet-based and from the Languedoc; these are (very, very) early days after all. I think this has a lot of stuffing to it and while the finish is currently a bit tough and bitter, I'm fairly sure this will come around nicely given 6-10 years in bottle.
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I strongly disagree with the person who rated this a 60 points wine. There is no way on earth that this wine could be below 85 points as it is technically a very well made wine. You may like it more or less but that is a different story. Open the first of my six bottles. The wine is very young at the moment. Dark violet color. Complex, ripe fruit and just a bit tannic. Very well integrated alcohol and easy to drink. I will wait at least five years to open the second bottle.
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Only the second time tasted. The previous occasion some 20 years ago, but the feeling is the same. I find this wine dumb on the nose and struggling to deliver anything other than dense tobacco and leather on the palate. Decanted and double decanted, nothing. Increased the temperature , nothing. Switched from ISO to claret glass and , nothing. 3 of us concluded this a very over priced effort that has won plaudits across the world, for nothing. Could not even be bothered to finish it .
slatey nose, red fruit Great ripe fruit on the palate, full body with lovely ripe tannin Savoury finish I sometimes find this wine a little austere in its youth but this is great. So accessible now and I think will age beautifully too.
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72% Cabernet Sauvignon, 5% Merlot, 5% Tannat, 5% Petit Verdot, 4% Cab Franc, 3% Nebbiolo, 2% Dolcetto, 2% Pinot Noir, 2% Malbec. Plus there is a quite a few other varieties in here in a small percentage. No kernel like the 2012 Pont de Gassac. An approachable Cab palate, black fruit, citrus liveliness and some plum to the finish.
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2/23/2024 - WineGuy2738 wrote: 80 Points
Easy drinking, great blend. Unexpectedly light
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11/25/2023 - Ydaucourt wrote: 92 Points
Magnifique ce soir, tannins fondus, complexité et longueur. A 20 euro (acheté en primeur) Un rapport qualité prix difficile à battre !!
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11/12/2023 - Xavier Auerbach wrote: 91 Points
A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Magnum. A warm year apparently, but it comes across as crisp and fresh and bright, quite closed right now, tannins are a bit dry, there is a lovely hint of liqueur on the finish which gives hope. Cautious score.
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8/11/2023 - mark_k Likes this wine: 94 Points
Deliberately scoring very high as I don’t understand where the >90 score is coming from. The nose resembles left bank with blue + red fruit, cigar box and it’s so silky on the palate. Medium body 13.5%, tannins are present but so well integrated at 10 years old. Lasting finish 20+ seconds. No rush on this but in a great place.
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3/26/2023 - empire80 Likes this wine: 92 Points
And there was me thinking that 2013 was a poor vintage! This is delicious stuff - substantially claret in style but with a bit of a twist. This is still young and fresh and has a good few years ahead, but certainly drinking very well now.
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10/14/2022 - Jamieson12o Likes this wine: 90 Points
Decanted 30 minutes. Dark purple, almost opaque. Whilst you wouldn’t necessarily be able to tell that this was cabinet sauvignon by the taste, you would by the colour. Very short and stifled to begin with; only opened up after ~2 hours in the decanter and even then, was pretty primary. If I owned any more of this I’d give it at least 5 (/10!) more years, with the caveat that I do prefer older than younger terms of taste profile. Scored 90, which probably flatters it’s present qualities but I’d give it a ‘++’ if I could as it’s clearly got a hell of a lot more in the tank.
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10/10/2022 - Cake & Fine Wine wrote: 92 Points
I agree with the notes below….you wouldn’t immediately guess it’s predominantly cab sauv. A half way house between a good Bordeaux and a moderately well aged burgundy…..there’s a lot happening. Great complexity, pretty good length and really good value.
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10/8/2022 - Biggsy wrote: 92 Points
Tasting: The Wine Society Museum Reds. Dense ruby with a pinkish rim. Aromas of black fruit and cedar - earthy notes. The palate is very complex - feels like Bordeaux with a twist. It’s grippy but very fine, there’s lovely tension between cassis and undertones of cedar. Lots of lift and freshness - it’s a very elegant wine and very easy to drink. Feels like there is so much to discover every time you come back to the glass. My WOTN.
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10/7/2022 - Jimothy Brown Likes this wine: 92 Points
Opaque dark garnet. Subdued nose, full body tannic, earthy, dry, hint of herb. Like young cru classe bdx. Long finish Needs time
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4/9/2022 - NoahCap wrote:
This is mostly Cabernet Sauvignon?! You'd never know it.
Clear garnet/purple with a pink rim. Aromas are high toned, elegant, emphasizing fresh red fruits of cherries, red raspberries, some strawberry jam, and a bit of cinnamon and some toastiness. It took me a while to get there, but this wine smells like a raspberry Pepperidge Farm Thumbprint cookie- you know, the ones with a rim of cookie and a big center of sticky jam. I used to love those as a kid.
The texture is so elegant in the mouth, with smooth tannins, and a round sexy mouthfeel. The wine definitely tastes young, the fruit flavors skew a bit darker than on the nose, and there is also just a touch of damp dark soil.The finish is long and pleasant, and the whole thing just seems to be in a beautiful lovely balance. As weird as this may sound, I'd believe it if you told me this was a burly red Burgundy, maybe a Gevrey or something like that.
This wine is certainly a lovely surprise. It's my first Mas de Daumas Gassac, so I wasn't quite sure what to expect, especially bc it's from a region I'm not particularly familiar with and, though its Cab Sauv dominant, it contains a dizzying array of grape varieties. But I must say that I am really impressed, and very pleasantly surprised. I can't believe that this is mostly Cabernet (!), and from the hot south of France at that (!!!). It certainly doesn't taste like it. I gotta get more of this stuff.
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2/17/2022 - La Ronde Likes this wine: 95 Points
Superb. Drank on Super Bowl Sunday. Opened it, decanted it and let it go for an hour or so before we started. I gotta say, this wine was firing on all cylinders. I’ve tasted it many times at events and with reps but this was actually the first time I’ve sat with a bottle of it that had some age. Maybe the 2013 vintage was riper than the usual ripe, Languedoc vintage, I dunno, but this bottle was precocious compared to what I’ve been led to believe a youngish Mas de Daumas Gassac rouge might be like. It was real plush in a way that my friend, who I blinded with this, suspected it was a Savigny-les-Beaune from a vintage like 2015. It did not drink very much like a Cabernet Sauvignon dominant blend wine. At all.
Anyhow, main take-aways are blue fruits, liquorice, herbs, the finesse you'd associate with any great wine and a coolness to it - as in temperature and an effortless character. More please.
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8/31/2021 - apple1813 Likes this wine: 92 Points
2013 Mas de Daumas Gassac was savoury, elegant and earthy. The developing Langeudoc red was clear and medium ruby in colour with traces of fine sediments. It took a couple of hours of aeration to open up aromas of blackberry, dark cherry and liqourice, followed by leather, smoked meat and a hint of forest floor.
The mouthfeel was dry and medium-bodied, balanced with medium-high levels of integrating tannin and balancing acidity. There were flavours of forest berries, plum sauce, truffle chocolate and earth in a rather long savoury finish. The alcohol level was at 13.5%. It was drinking beautifully at the moment with softening tannin and good balance of fruits and tertiary complexities.
According to the winery website, the blend was composed of 72% Cabernet Sauvignon, 5% Merlot, 5% Tannat, 5% Petit Verdot, 4% Cabernet Franc, 2% Malbec, 2% Pinot noir and the rest rare grape varieties. The wine was aged in used oak barrel for twelve to fifteen months. 110,000 bottles and 3,000 magnums were produced in the 2013 vintage.
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7/6/2021 - Brian of Mull Likes this wine: 93 Points
Opened for 3 hours. Color is deep opaque garnet with some age showing on the rim. On the nose: Sour funk, sour cherry, plum and cassis . On the palate: Plum, cassis, lavender, dark chocolate and cinnamon. Mouthfeel is very sensuous. This is an extremely good bottle of wine and very good value for money.
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2/13/2021 - henrygjeffreys Likes this wine:
Deep red colour, lots of fading at the rim.
The nose has gone even more spicy since my last bottle in 2019: cloves, cinnamon , cardamom and menthol notes. Underneath stewed fruit and a touch of green pepper.
On the palate firm tannin still but it’s really opening up, more cooked fruit and spice with a fresh acidity.
Really good with bloody roast beef.
To be honest this is probably maturing faster than it should because of my last flat’s less than perfect storage conditions .
I love the way these wines start off all medoc like and as they mature get increasingly spicy and southern. Great fun.
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10/31/2020 - Ydaucourt wrote: 91 Points
Un DG atypique, belle tension. Parfait ce soir sur des atriaux de porc
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7/1/2020 - Blauweiss Likes this wine: 91 Points
Fine blend of dark and red fruits, beginning to show signs of early maturity. Very fresh acidity, good balance and length. Low tannin, but the acidity makes this work with food.
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2/9/2020 - Xavier Auerbach wrote: 90 Points
Mas de Daumas Gassac Tasting and Dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): Lighter style than the 2015 and 2016 which preceded it, lovely transparency, elegant, cedary and delicately floral, hints of liquorice and earth, starting to show itself again after a closed stage, slightly drying tannins and finish.
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12/21/2019 - henrygjeffreys Likes this wine:
Deep red colour with just a little fading at the rim, hint of orange there. Rose petal note comes through with time open.
Spicy nose, cardomom, cinnamon, touch of tobacco and some red fruit.
Definitely coming out of its dumb phase. Decanted three hours before drinking and it’s aromatic and spicy. Sweet fruit just getting a little stewed. Tannins softening.
Pencil shaving and some medoc firmness.
So pleased I opened a bottle of this with some pheasant stew. It’s just entering its prime.
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9/25/2019 - Fernando81 Likes this wine: 88 Points
'mas' meaning farm estate. Gassac the river.
��️ referred as the grand cru from languedoc. IGP for the cuvée blend.
��Estate vineyards 50+ha. 120k-150k bttls grand vin. Yield max 35hl/ha
����Field blend. 12-15m barrique. 36th harvest.
��72%CS+20 more
��Clear. Med+ ruby����Clean. Red fruit .
��Med+intens ��dry.��Med+ acidity.��oak is subtle��med tannins.��13.5%ab. �� Med.body. ��Good finish.
��drinks young now, recommend to age!
��⚖️88 Pts at this stage. Caraffe the wine at this age is recommended
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12/1/2018 - klaus3974 Likes this wine: 89 Points
Second of six bottles. Very different performance compared with the bottle we opened two years ago. Wine seems to be sleeping now. Nose and fruit are a bit shutdown but without developing any complexity and tertiary flavors. Nevertheless, a good wine, balanced and very easy to drink.
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8/7/2018 - Double-A Likes this wine: 90 Points
Dark, currant and cherry, with earth, clay and meat on the nose. Good fruit with a juicy, balanced structure. Good replays and length.
4/5
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7/21/2018 - ProfByron Likes this wine: 90 Points
Perhaps it is its youth, but this seems more concentrated than previous vintages (2008, 2009) I've had in recent years. Great tannin on finish too.
Unsurprisingly, it's a bit closed. Impressive though. One of the cellar.
{13.5%, cork}
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2/28/2018 - vespasian wrote:
Reasonably deep ruby core with a very slight fade at the rim; nose marred by reduction which is a shame. All I get is a dry wafer impression behind this; flavour hidden behind the reduction on the palate, though this has juicy acidity and decent weight. Not one of the longest lived Gassacs. Will try to re-taste when the reduction has dissipated.
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12/7/2017 - henrygjeffreys Likes this wine:
lots of fruit on the nose, blackcurrants, perfumed
Quite firm on the palate, feels like it's closing down now, it was glorious last year.
Keep for a few years, SAmuel Guibert from the estate thought at least 3
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4/17/2017 - Ben Christiansen wrote:
Fruity and purple with a fresh draw across the palate.
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3/5/2017 - ews3 wrote: 89 Points
black fruit, tar, smoke. some red fruit poking through. this has a surprising amount going on.
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2/9/2017 - 87tellub wrote: 86 Points
Big meaty nose that is putting out a lot. Wine is lighter than I thought it would be. Pretty soft and round, lacking a little bit to hold it all together. Barely any tannin present on this pour. Ate with strip steak.
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1/31/2017 - Motz wrote: 91 Points
Concentrated nose of dried desert fruits, purple and blue berries, black rocks, coal, clay, worn leather, and mineral ores. Chewy, tannic, and balanced. Interesting blend, lush fruit dominating up front with a tannin wall and gritty minerals making their presence known at the back. Likely to evolve over the next three to five years and it should last through 2025. 91-92.
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8/2/2016 - BVal wrote: 88 Points
Color: Dark, dark purple core -> medium deep ruby rim. Pulled a glass off on PnP and found quite the reticent nose and truly massive, tannic attack. Double decanted the wine and set it aside for day #2 which made for a much better experience. Nose today of plums and kirsch, leather, oak, tobacco and beef tenderloin. Sturdy palate of cherries, blackberries and vanilla, a little smoke and yes, a boatload of rustic, pretty aggressive tannins. Not terribly surprising given that this is primarily Cabernet-based and from the Languedoc; these are (very, very) early days after all. I think this has a lot of stuffing to it and while the finish is currently a bit tough and bitter, I'm fairly sure this will come around nicely given 6-10 years in bottle.
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7/31/2016 - klaus3974 Likes this wine: 91 Points
I strongly disagree with the person who rated this a 60 points wine. There is no way on earth that this wine could be below 85 points as it is technically a very well made wine. You may like it more or less but that is a different story.
Open the first of my six bottles. The wine is very young at the moment. Dark violet color. Complex, ripe fruit and just a bit tannic. Very well integrated alcohol and easy to drink.
I will wait at least five years to open the second bottle.
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5/1/2016 - Eclipse1 Does not like this wine: 60 Points
Only the second time tasted. The previous occasion some 20 years ago, but the feeling is the same. I find this wine dumb on the nose and struggling to deliver anything other than dense tobacco and leather on the palate. Decanted and double decanted, nothing. Increased the temperature , nothing. Switched from ISO to claret glass and , nothing. 3 of us concluded this a very over priced effort that has won plaudits across the world, for nothing. Could not even be bothered to finish it .
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4/28/2016 - henrygjeffreys Likes this wine:
slatey nose, red fruit
Great ripe fruit on the palate, full body with lovely ripe tannin
Savoury finish
I sometimes find this wine a little austere in its youth but this is great.
So accessible now and I think will age beautifully too.
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11/5/2015 - Ben Christiansen wrote:
Smokey and meaty and fruity and herby all at once. That is quite tasty.
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9/11/2015 - nzinkgraf wrote:
72% Cabernet Sauvignon, 5% Merlot, 5% Tannat, 5% Petit Verdot, 4% Cab Franc, 3% Nebbiolo, 2% Dolcetto, 2% Pinot Noir, 2% Malbec. Plus there is a quite a few other varieties in here in a small percentage. No kernel like the 2012 Pont de Gassac. An approachable Cab palate, black fruit, citrus liveliness and some plum to the finish.
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