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| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 60 notes) - hiding notes with no text | | | Tasted by Xavier Auerbach on 11/12/2023 & rated 92 points: A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Single bottle. Lighter style, transparent, floral, flowing, elegant, almost Burgundian, milder tannins but with lovely grip. A point. (1455 views) | | | Tasted by Schönibert on 11/8/2023: Läuft hier, tiefschwarz, Lorbeer, Johannisbeere, dieser Wein altert nicht. Eine große Freude. (239 views) | | | Tasted by colmanstephenson on 7/16/2021: Brought to tasting
2002, 2006, 2009, 2013, 2016, 2018
All up to 2016 were drinking beautifully (2018 is too young), but sadly I mislaid my notes. (1534 views) | | | Tasted by Goldstone on 1/3/2021 & rated 93 points: 3 hour decant. Transparent red pomegranate seed colour. Nose is deep notes of damp forest loam, confit strawberry, dried cranberry, sweet raspberries, sandalwood, fresh Turkish delight, Chinese Gai Tze small red dates, sweet Chinese Loh Bak Goh.... deep and complex but still very fresh. The earthiness comes out a lot more with overnight in the fridge together with cigar box and mitre blackberry fruit. which adds an extra dimension. Palate is more dilute than the nose would suggest, tart cranberries, pomegranate seeds, interesting Mediterranean spices on the very dry back end with quite tart tannin that is yet to integrate... drinks like a young Rioja. Nice moderate intensity buzz of resonance inside the head on the finish. Definitely approachable but is still yet to fully develop and unfurl. Kept all but a glass re-bottled overnight, which benefited the nose - which is now really gorgeous - but didn’t alter the palate, which was a bit disappointing....until it got to room temperature and then it really all came together and was fabulous. Wow, this takes a lot of patience to coax the best out of it. (1832 views) | | | Tasted by forceberry on 9/8/2020 & rated 94 points: A blend of Cabernet Sauvignon (69,2%), Merlot (9%), Cabernet Franc (8,2%), Pinot Noir (4,3%), Syrah (3,2%), Malbec (2,2%), Tannat (1,1%) and the remaining 2,8% 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. 12,84% alcohol, 5,0 g/l acidity and pH 3,47. Total production 110,000 bottles and 1,500 magnums. Decanted for 4,5 hours, tasted in a Mas de Daumas Gassac 2017-1989 vertical.
Deep, moderately translucent pomegranate color with a developed rusty hue. Fragrant and attractively rustic nose with lovely aromas of leathery funk and horse sweat, some wizened blackcurrant and red cherry tones, a little bit of ripe black cherry, light fruit cake tones, a sweet hint of VA and a touch of dried flowers. The wine is medium-bodied, textural and wonderfully silky on the palate with flavors of wizened black raspberries, leathery funk, some tertiary and slightly oxidative notes of savory spice and beef jerky, a little bit of gamey meat, light rusty notes, a sweet hint of ripe blackcurrant and a rustic note of stable floor. Although silky smooth, the wine is not wanting for firmness or structure, thanks to its moderately high acidity and still rather grippy medium tannins. The finish is long, savory and quite evolved with moderate tannic grip and somewhat tertiary flavors of sweet-toned plummy fruit, some wizened raspberry tones, a little bit of bretty leather and farmhouse funk, light sanguine notes of gamey meat, hints of garrigue and dried Mediterranean herbs and a touch of bouillon.
A beautifully harmonious, silky and evolved vintage of MdDG. Starting to show quite a bit of tertiary character without getting into that anonymous old wine territory - this still retains the classic faux-Bordeaux notes of blackcurrants and black raspberries along with a healthy dose of bretty funk, both hallmarks of Mas de Daumas Gassac. Feels like peaking now and while holding quite well at almost 20 years of age, the wine has most likely been already some while on its plateau of maturity. Drink now or soon - I really don't see much upside to cellaring this further. While 2002 has never been a particularly memorable vintage anywhere around or below (i.e. southern than) Bordeaux, this wine was one of the better vintages in our vertical tasting. Highly recommended. (2228 views) | | | Tasted by Lype on 9/8/2020: Ripe and sweet dark fruit, cassis, Margaux-type fragrancy, nicely evolved and generously open, one of my fauvorites in the vertical, a tad oxidised feel due to which some older vintages were a bit better, this one from a magnum bottle would be very interesting. (1502 views) | | | Tasted by JulianSkeels on 10/9/2016 & rated 87 points: Correct, but watery without much of interest. No reason to hold these. Drink up. Needed only 30min decant. Not much acid or structure to match with substantial food. For quaffing. 86-87pts (4338 views) | | | Tasted by Kriz on 2/22/2016 & rated 89 points: Well aged on both nose and palate. Will live some more years but not the beste ageing vintage of MDG in my opinion. Ripe tones, forrest wood and rust. Balanced palate, good glass of wine. (4435 views) | | | Tasted by StewartWent on 1/29/2016 & rated 88 points: This has been a good wine over the journey. As a now 14yr old I don't think this will get any better. Fruit 'lite' but structurally no problems. Sinewy tannin, minerally fruits, Burg-like. No obvious appeal but the secondary character is ok. (4153 views) | | | Tasted by Biglama on 11/16/2015 & rated 91 points: verrassing, nog helemaal in vorm, echt mooi genietbaar, prima frisheid, verleidelijk, sappig, mooi (4418 views) | | | Tasted by Whitelion on 10/3/2015 & rated 89 points: Great wine! Drink now (4358 views) | | | Tasted by Schönibert on 8/2/2015 & rated 88 points: Sehr lecker wie zuvor allerdings etwas short. (2413 views) | | | Tasted by JulianSkeels on 6/26/2015 & rated 87 points: Getting thinner. Becoming quite watery. Drink now. Had been double decanted for 90mins and cooled down (still didn't help) (2087 views) | | | Tasted by Biglama on 4/16/2015 & rated 90 points: moest even loskomen, maar daarna zeer smakelijk, rustige zachte wijn, mooie balans, zuiver, ingetogen, heerlijk (1980 views) | | | Tasted by quickben on 3/2/2015 & rated 91 points: Colour shows little ageing - a beautiful deep red. Nose could be left bank - and with lovely poise andf structure - no awkwardness at all (1965 views) | | | Tasted by Schönibert on 1/25/2015 & rated 90 points: Sehr einprägsam und durch sein starkes Tanin und eine gute Säure noch lang kein Ende in Sicht. Ich glaub, hier hat die richtige Show noch gar nicht angefangen. (1880 views) | | | Tasted by Schönibert on 10/19/2014 & rated 87 points: Fast süßliches Bukett, dominante Säure und viel Tanin über den schwarzen Früchten und dem Kaffee. Durch und durch trocken und herb am Gaumen. Mjamjamjam (2111 views) | | | Tasted by Kriz on 6/23/2014 & rated 90 points: Mas de Daumas Gassac Vertical (Sofitel Legend The Grand Amsterdam / Bridges (*)): Full of black fruit. Shows some maturity. Very elegant. Good glass of wine. (3187 views) | | | Tasted by StewartWent on 4/11/2014 & rated 91 points: Really classy. Mild poise and modestly structured but oozes class and balance. BDX nose and flavours - subtle herbs, dry red berries, long soft tannin. You do look for the fruit a little but the structure reinforces the class. (2321 views) | | | Tasted by moods on 11/27/2013 & rated 85 points: Holding up well. Earthy, savory fruit aromas. Wood. Savory palate. Savory red cherries. Progresses reasonably enough thru the mid palate, but dies a little abruptly. Needs a darned good swirl to get everything knitted. Suggest drink up time. (2750 views) | | | Tasted by jsanko on 10/10/2012 & rated 90 points: Nice nose, cassis and chocolate tones. Languid finish. (3990 views) | | | Tasted by Kriz on 7/9/2012 & rated 89 points: Good cabernet expression. Earthy, meaty with cherry tones. King of the region. Will be better in 2 -5 years. (3718 views) | | | Tasted by d'Artagnan on 5/11/2012 & rated 88 points: Verticale du Mas de Daumas Gassac: Voici un vin un peu plus vert, qui possède tout de même une belle fraicheur. C'est un vin assez fin, qui évoque les Bordeaux 1997 en terme de structure et de style, soit plus léger mais qui s'exprime avec élégance pour un millésime qui fut sans doute moins généreux (même si les déluges de 2002 ont épargné la région d'Aniane semble-t-il). Un vin qui est davantage marqué par des notes de poivron vert. C'est bien fait et plaisant dans le contexte. 88 pts (3615 views) | | | Tasted by Zweder on 4/11/2012 & rated 89 points: Monthly Tasting Group HWS #068; Mas de Daumas: Vertical of 6 vintages white and 13 vintages red. (By DJ): Beautiful and rich bouquet with spiciness, good oak and a touch of barnyard. I have the impression the bouquet is still holding back. On the palate a touch of sweetness, ripe fruits, a lot of spiciness as well as a bit alcoholic. The acidity and tannin are firm and definitely ok. At this moment not the best Mas de Daumas, but it is still a delicious wine. Give it another year or 2, 3, 4 of cellaring. (3573 views) | | | Tasted by UncleBuncle on 2/25/2012: Developing very well. Now displaying a more open bouquet and more interesting flavours. Really not sure if this wine should be drunk at less than 9-10 years old. (3148 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Mas de Daumas Gassac Producer Website
Source: VinConnect (VinConnect.com)
What wine wine with no appellation is being considered by the expert and wine connaisseurs as «The only Grand Cru of the Midi» (Hugh Johnson), «A Lafite in Languedoc» (Gault & Millau); « One of the 10 best wines in the world» (Michael Broadbent) or simply «Exceptional» (Robert Parker)?
Within 40 years the Mas de Daumas Gassac wines have reached the rare status of «cult wine» that is only given to a limited number of exceptional estates in the world.
The estate has been farmed in the traditional and natural way for hundreds of years before the Guibert family established the Grand Crus vineyard of the Gassac valley. The terroir and microclimate of Mas de Daumas Gassac was rediscovered in 1971 by Henri Enjalbert, Professor of Geology at Bordeaux University. He considered the Gassac valley to be “the ideal and unique terroir to produce a Grand Cru wine.” The estate benefits from a rare and still unexplained red, powder-fine glacial soil strikingly similar to that of the best parts of Burgundy and a cool microclimate derived from the Gassac river, several natural springs, and the influence of the nearby mountains and sea. These characteristics are extremely rare in the South of France.
Divided into 63 small vineyard plots among 3.000 hectares of protected forest cultivated without any chemicals or pesticides, Mas de Daumas Gassac remains a virgin land farmed with total respect of mother Nature to preserve its balance.
With the specific soil of the Gassac valley, a very cool microclimate, dozens of different grape varieties and winemaking, ageing «savoir-faire» inspired by the great Emile Peynaud, the wines form Mas de Daumas Gassac are incomparable to any other and have established a style of their own. There are few wineries on earth that one can point to as being responsible for creating revolutions, let alone in one in a country with as esteemed a wine tradition as France. Yet this is precisely what Mas de Daumas Gassac has done for the past forty years!
Map of the vineyards on weinlagen-info
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comLanguedoc Roussillon Inter Sud de France | Vins Languedoc-Roussillon
Wine-Searcher.com: http://www.wine-searcher.com/regions-languedoc-roussillon
Financial Times Article (June 19th 2010 Andrew Jefford):http://bit.ly/bLDytg
Financial Times Article (June 5 2010 Jancis Robinson): http://bit.ly/8ZerX2
David Schildknecht (7th June 2010) Languedoc-Roussillon Best Producers:http://bit.ly/do0LQa Languedoc Conseil Interprofessionnel des Vins du Languedoc (Official site)Vin de Pays de l'HéraultThaïs wine si now in the appelation « igp pays de l’Hérault » |
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