Community Tasting Note

kostaslonis wrote:

Wednesday, March 20, 2024 - Tasting Ground official tasting, Mas de Daumas Gassac part 2, red wine (Oinoscent): Vinification: Classic Medoc vinification – long fermentation and maceration (20 days at least) in stainless steel tank – no filtration.
Maturation 12 to 15 months in oak barrel (1 to 7 years old barrels)
Harvest dates: (hand-picked) 14 September – 28 September
Grape varieties:
– 76% Cabernet Sauvignon,
– 6% Cabernet Franc,
– 5% Merlot,
– 4% Petit Verdot,
– 3% Pinot Noir,
– 2% Malbec,
– 4% rare grape varities : Tannat, Abouriou (France), Nielluccio, Montepulciano (Italie), Saperavi (Géorgie), Carménère (France), Tempranillo (Espagne).
Yield: 27 hl/ha.
Alc.: 14% Vol.
Total acidity: 3.12
pH: 3,59
Residual sugar: 5.9g.
Average vine age 42yo
1 hour open before tasting, no decant
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Reserved at first, fresh black fruit floral notes, fine oak frame.
Palate is juicy, showing black fruit, a tad warm, edgy tannins, maybe a bit green, youthful but also angular, med to full body, long finish.
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As it turns out, this was the one preferred by most, they said the wine changed quite a lot later on.

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