2001 Mas de Daumas Gassac

Community Tasting Notes (51) Avg Score: 89.3 points

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  3/6/2022 - Hanibal Likes this wine: 92 Points

  Really nice southern wine with no alcohol weight but lots of fruit still. The freshness was very nice. Very good

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  2/6/2022 - NickNYC Likes this wine: 91 Points

  P&P. really liked this wine, fresh, light on its feet. easy to detect the Cabernet but could not say what the 10 other varietals were. still up there, no hurry.

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  10/3/2021 - Schönibert wrote:

  Rauch, schwarze Johannisbeere, Leder, ganz ganz geiler Wein.

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  9/8/2020 - forceberry wrote: 87 Points

  A blend of Cabernet Sauvignon (65,8%), Merlot (10,4%), Syrah (8,8%), Cabernet Franc (6,5%), Malbec (3,6%), Pinot Noir (2,1%), Tannat (0,3%) and the remaining 2,5% rounded out by a blend of Areni (from Armenia), Amigne (Switzerland), Barbera (Italy), Bastardo aka. Trousseau, Brancellao (Portugal/Spain), Chkhaveri (Georgia), Dolcetto (Italy), Montepulciano (Italy), Nebbiolo (Italy), Petit Verdot, Saperavi (Georgia), Souzão (Portugal) and "Tchekavesi" (?). 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. 13,1% alcohol, 5,1 g/l acidity and pH 3,37. Total production 105,000 bottles and 1,600 magnums. Decanted for 4,5 hours, tasted in a Mas de Daumas Gassac 2017-1989 vertical.
  
  Deep and moderately translucent garnet color with a slightly evolved pomegranate hue. Developed, savory and slightly dusty nose with somewhat oxidative aromas of raisins, old dry leather, a little bit of earthy garrigue, light strawberry tones and a hint of dried figs. The overall impression is a bit reticent and quite tertiary. The wine is dry, dense and medium-bodied on the palate with quite intense flavors of crunchy redcurrants, some blood, a little bit of gamey meat, light notes of leather, a hint of dusty earth and a touch of garrigue. The taste is not as tertiary as the nose, but it is nevertheless lacking depth and vibrancy. The overall feel is quite balanced and structured, thanks to the high acidity and still moderately firm and grippy tannins. The finish is savory, quite acid-driven and moderately tannic with rather short and quite underwhelming aftertaste of blood, redcurrants, some leather, a little bit of tart red plums and a hint of earth.
  
  A still pleasant, balanced and enjoyable vintage of Mas de Daumas Gassac, but one that is evidently on its decline. The wine really doesn't feel faulty, just getting tertiary and losing its fruit and intensity - the contrast to the other surrounding vintages was quite noticeable here. The structure is still holding up really well and most likely the firm tannins will outlive the fruit by a long shot. The overall feel is already slightly faded and it really doesn't feel like the wine is going to benefit from any further aging, so better to drink up sooner rather than later.

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  9/8/2020 - Lype wrote:

  This was a bit difficult, maybe a bottle thing (?), tight and not that generous, manure odours, maybe slightly corked.

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