2021 Mas de Daumas Gassac
Community Tasting Note
Jamieson12o Likes this wine:
Wednesday, March 13, 2024 - Meet the winemaker - MDDG with Samuel Guibert (WSET Bermondsey): Cabernet Sauvignon vines now 50 years old. Cabernet Sauvignon is separately fermented (for up to 4 weeks) to all of the other red varieties (which are co-fermented for ~2 weeks whilst the cabernet sauvignon is being picked). Pumped over twice per day in oxygen-rich environment for 5-days, before flushing the oxygen out with CO2. Pumping over minimised to a maximum of once per day towards the end of fermentation. Blended post-fermentation, and pressed after blending.
Screams youthful cabernet sauvignon on the nose - super cassis-y. Tannins surprisingly restrained. Samuel says drink this young and that tracks; doesn’t taste like this will make particularly old bones. Very light. I wonder if there’s anything whole-bunch-y going on?
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