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.
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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.
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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.
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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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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Deep intensity. Bright. Distinct polish note on the nose with a touch of coconut spice underneath. Richly sweet fruit with good fruit on the attack following thought to a long finish.
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Had this at a restaurant. Needs hours and hours of decanting, so the amount of time open did not do the wine justice. Still very young with much tannin still to resolve. That being said, it is a very good wine and has much promise. Very dark purple with bright highlights. Flavors changed constantly as the wine opened. Started with plum and tar and mustiness then to dried cherry with smoke and leather, and later to blackberry. Interestingly, I also smelled the soapiness that Jancis Robinson mentions, but only in the early stages - this disappears mid-way through. I would be happy to have this wine in my cellar, but if I did I would wait 10 years to drink it.
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Wine Education Service - Mas de Daumas Gassac (LSE): Showing age, opaque. A subtle nose, fruity, suggesting some youth, meaty afternotes. Youthful fruit backed by savoury tastes, smooth, balanced but the finish was a bit rough, very long.
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WES - Mas de Daumas Gassac (LSE Holbourn): Intensity lower than the younger vintages but still retaining good colour and little signs of age at the rim. Stewed fruits and quite punchy on the nose with leathery notes underneath. Very smooth and a little spiciness. A truly savoury experience with tannins only showing towards the end of the palate. Long.
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My second bottle of this was not as pleasant as the first. Bottle, fill and cork were all excellent. Dark ruby, very tight initially, opening up slowly over 1.5 hours. The nose gained in complexity and improved with air, but the finish remains short and the wine seems to lack weight. The wine seems well made and is in no danger of fading away, but it is lacking something. To be fair, this was paired with a rather bizarre and tough "loin of elk with brandy cream sauce"( think braised converse high top with hot milk and noodles) which would be a challenge for any wine. I have a few more bottles to try, so we shall see.
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Lovely wine and just starting to drink well. Opened and poured into glasses with the intent of revisiting the next night - we ended up drinking it all. Very tight and closed initially. Over 2 hours it opened up nicely and went well with steak. interesting evolution in the glass. Still quite tannic and not especially complex at this point, but promises a good future. A little too pricey now, wish I'd bought more back then.........
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In the bouquet cherries and chocolate. In the taste ripe fruits like cherries. Firm and sticky tannin. A very good wine, but compared to other vintages it lacks some elegance.
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A little age showing. Meaty and vegetal fragrance, herby and minty. Soft and balanced, fruity, perhaps lacking something in the mid palate, good length.
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More open, resinous nose than 2003 mix with cherry sweets. Still quite tough and leathery on the palate but some red fruit and a touch of secondary character.
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3/29/2024 - Xavier Auerbach wrote: 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.
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11/12/2023 - Xavier Auerbach wrote: 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.
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1/29/2022 - mattym19 wrote:
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.
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12/22/2020 - mattym19 Likes this wine: 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.
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9/8/2020 - forceberry wrote: 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.
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9/8/2020 - Lype Likes this wine:
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.
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9/6/2020 - Bandreas Likes this wine:
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.
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2/9/2020 - Xavier Auerbach wrote: 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.
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8/23/2019 - Bandreas Likes this wine:
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!
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8/4/2019 - eboracum Likes this wine: 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.
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6/5/2019 - faivre_eric wrote: 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.
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8/13/2017 - redders wrote: flawed
Badly corked
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11/19/2015 - tendring wrote: 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.
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10/23/2015 - redders Likes this wine: 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.
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8/21/2015 - redders wrote: 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.
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12/22/2014 - Zweder wrote: 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.
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12/14/2014 - tom999s wrote: 89 Points
Tannins still largely present. All the fruit is still present, deep color
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8/25/2014 - Zweder wrote: 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.
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3/24/2014 - Zweder wrote: 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.
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6/17/2013 - Ludi Likes this wine: 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
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2/4/2013 - Bandreas wrote: 92 Points
Serious wine, getting close to culmination. Very refined, masculine and muscular style.
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10/28/2012 - pjaines wrote:
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.
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8/28/2012 - redders wrote: flawed
Corked
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3/29/2012 - tendring Likes this wine: 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.
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3/29/2012 - hadwin Likes this wine: 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.
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3/29/2012 - hadwin Likes this wine: 87 Points
Deep intensity. Bright. Distinct polish note on the nose with a touch of coconut spice underneath. Richly sweet fruit with good fruit on the attack following thought to a long finish.
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3/10/2012 - acidqueen wrote: 90 Points
Had this at a restaurant. Needs hours and hours of decanting, so the amount of time open did not do the wine justice. Still very young with much tannin still to resolve. That being said, it is a very good wine and has much promise. Very dark purple with bright highlights. Flavors changed constantly as the wine opened. Started with plum and tar and mustiness then to dried cherry with smoke and leather, and later to blackberry. Interestingly, I also smelled the soapiness that Jancis Robinson mentions, but only in the early stages - this disappears mid-way through.
I would be happy to have this wine in my cellar, but if I did I would wait 10 years to drink it.
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8/30/2011 - redders wrote: 89 Points
Plenty of life left. Not decanted and started v rustic quite smoky fruit . Rounded out with air and better integrated. Well liked by the guests
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7/8/2011 - tom999s wrote: 89 Points
chewy. bottle needed decanting
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2/4/2010 - tendring Likes this wine: 87 Points
Wine Education Service - Mas de Daumas Gassac (LSE): Showing age, opaque.
A subtle nose, fruity, suggesting some youth, meaty afternotes.
Youthful fruit backed by savoury tastes, smooth, balanced but the finish was a bit rough, very long.
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2/4/2010 - hadwin wrote: 90 Points
WES - Mas de Daumas Gassac (LSE Holbourn): Intensity lower than the younger vintages but still retaining good colour and little signs of age at the rim. Stewed fruits and quite punchy on the nose with leathery notes underneath. Very smooth and a little spiciness. A truly savoury experience with tannins only showing towards the end of the palate. Long.
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11/2/2009 - Brad L wrote:
The aforementioned 94 was awful. Way overoaked. Bottle seemed like it was in good condition so they may have just overdone it.
They seem to skirt the edge on new oak and went over the top in this vintage.
For all of his assault in Mondovino, not the most traditional producer.
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9/17/2009 - vindictive wrote:
My second bottle of this was not as pleasant as the first. Bottle, fill and cork were all excellent. Dark ruby, very tight initially, opening up slowly over 1.5 hours. The nose gained in complexity and improved with air, but the finish remains short and the wine seems to lack weight. The wine seems well made and is in no danger of fading away, but it is lacking something. To be fair, this was paired with a rather bizarre and tough "loin of elk with brandy cream sauce"( think braised converse high top with hot milk and noodles) which would be a challenge for any wine. I have a few more bottles to try, so we shall see.
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9/23/2008 - vindictive wrote:
Lovely wine and just starting to drink well. Opened and poured into glasses with the intent of revisiting the next night - we ended up drinking it all. Very tight and closed initially. Over 2 hours it opened up nicely and went well with steak. interesting evolution in the glass. Still quite tannic and not especially complex at this point, but promises a good future. A little too pricey now, wish I'd bought more back then.........
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8/4/2008 - tendring wrote: 91 Points
Plenty of age.
A beautiful nose, rather like old claret.
Chewy, very tannic, smooth, long, needs more time.
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6/30/2008 - Zweder wrote: 87 Points
In the bouquet cherries and chocolate. In the taste ripe fruits like cherries. Firm and sticky tannin. A very good wine, but compared to other vintages it lacks some elegance.
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8/20/2007 - tendring wrote: 94 Points
Looks like aged claret.
Very smelly, oaky with traces of fruit.
Fruity with plenty of oak, soft tannins, smooth, quite long.
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11/23/2006 - tendring Likes this wine: 91 Points
Wine Education Service - Mas de Daumas Gassac: Fruity, complex, perfumed by the carrigue.
Fruity, soft, balanced, elegant, long.
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5/19/2005 - tendring wrote: 91 Points
A little age showing.
Meaty and vegetal fragrance, herby and minty.
Soft and balanced, fruity, perhaps lacking something in the mid palate, good length.
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11/21/2004 - TGHaddon wrote:
More open, resinous nose than 2003 mix with cherry sweets. Still quite tough and leathery on the palate but some red fruit and a touch of secondary character.
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1/12/2003 - Burgundy Al wrote: 87 Points
Good pepper on nose with rustic fruit showing appropriate degree of age. Slightly dense on palate, short finish.
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