2002 Mas de Daumas Gassac
Community Tasting Note
forceberry wrote:
Tuesday, September 8, 2020 - 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.
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