Tasting Ground official tasting, Mas de Daumas Gassac part 1, white wine (Oinoscent): 5-7 days skin maceration Maturation 2-4 months steel tanks Harvest dates: (hand-picked) 24 August – 28 August Grape varieties: – 21% Viognier (origin of the vine: Georges Vernay – Condrieu). – 33% Petit Manseng (origin of the vine: Charles Hours – Béarn). – 20% Chardonnay (origin of the vine: Comptes Lafon). – 12% Chenin Blanc (origin of the vine: Domaine Huet – Vouvray). – 14% rare grape varieties : Bourboulenc, Marsanne, Roussanne, Petit Courbu, Muscat Ottonel, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France). Neherleschol (Israël), Petite Arvine, Amigne (Suisse), Sercial de Madère (Portugal), Khondorni, Tchilar (Arménie), Albarino (Espagne), Falanghina, Fiano, Grechetto todi (Italie). Yield: 30 hl/ha. Alc.: 13,50% Vol. Total acidity: 4,14. pH: 3,28 Residual sugar: 5g. Average vine age 33yo -/- Riper than 2015 but with the same profile, brioche – based, nutty, floral notes, ripe peach and apricot, a bit warmer and steely somehow Palate with the same profile, warmer, heavy, lacking some freshness but powerful with textured long finish
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Nose of honey, and oxydation showing, with lots of ripe floral notes, a bit tired again...
palate is round and fat, oily in a way, but lacks acidity and lift... quite dull in the end... Not bad, but very disappointing considering the price point of that wine. more expectations from usually tart and fresh varieties... well
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A bit rustic in the bouquet, but also floral and some white fruit and nutty impressions. On the palate yellow fruits, minerals, some green impressions and ok acidity which lacks a bit in freshness, but possibly the wine was poured a bit too warm.
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Some years since having the Gassac blanc. It used to have a lot of banana ester flavours, but this was more like a chateauneuf in flavour and profile. Rather the better for it, and with the extract and acidity to hold more convincingly than the previous iteration.
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A blend of Petit Manseng (33%) from Charles Hours, Viognier (21%) from Georges Vernay, Chardonnay (20%) from Comtes Lafon, Chenin Blanc (12%) from Domaine Huet and the remaining 14% a blend of other varieties (Albariño (Spain), Amigne (Switzerland), Bourboulenc, Falanghina (Italy), Fiano (Italy), Grechetto di Todi (Italy), Gros Manseng, Khondorni (Armenia), Marsanne, Muscat d’Alexandrie, Muscat Ottonel, Muscat Petit grain, Neherleschol (Israel), Petite Arvine (Switzerland), Petit Courbu, Roussanne, Sémillon, Sercial (Madeira, Portugal), Tchilar (Arménie)). Macerated with the skins for 5-7 days. Fermented and aged for 4 months in stainless steel tanks. 13,5% alcohol, 5 g/l residual sugar, 6,2 g/l acidity and pH 3,28. 52,000 bottles and 1,000 magnums made. This wine was from a magnum.
Pale and somewhat neutral lemon-yellow color with subtly greenish highlights. Sweet, fragrant and quite tropical nose with aromas of banana, some pear, a little bit of leesy creaminess, light fragrant herbal tones, a lactic hint of pineapple yogurt and a touch of oven-fresh oat biscuit. Lots of everything going on here. The wine is ripe, broad and full-bodied on the palate with juicy, exotic and somewhat sweet-toned flavors of apricots, some pineapple, light notes of mango, a little bit of bitter almond oil, a hint of tangy salinity and a touch of cooked cream. The moderately high acidity manages to keep the wine somewhat fresh and quite balanced, but the overall feel is still quite ripe, weighty and oily. The finish is ripe, juicy and rather sweet-toned with flavors of pear, some pineapple, light lactic notes of yogurt with tropical fruits, a hint of creaminess and a tangy touch of salted lemon wedge.
A very ripe, rich and tropical wine with lots of everything. While the wine manages to retain some sense of freshness, balance and structure, it is a bit on the slightly too ripe, sweet-toned and tactile end of the spectrum for my taste. I do appreciate the depth and complexity here, but I feel this much sumptuousness is a bit overwhelming - a few small tastes are fine, but a whole glass of this is getting a bit too much. I hope that the wine will get its game a bit better together with age, losing some of that baby fat and hopefully hiding that small dose of residual sugar a bit better. All in all, good, but not great.
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Beautiful and unique. Very fragrant from the moment it hit the glass. Delicious on its own and with a roast chicken later. Very complex and a lovely texture. So richly textured. Nice spice notes combined with lemon, stone fruit, and some melon. Really enjoyed this one while still sort of young. Quite curious to see how another one evolves with age.
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For me this is definitely not the wine it was in its early vintages when it broke new ground. Although this is too young I don't see it improving significantly. Now both disappointing and expensive.
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Plum Market Fall Luxury Tasting (Chicago, IL): Super exotic; seems like you can find a little bit of everything on the nose and palate here. Mildly funky on the nose, but good acidity, despite some waxy textures on the palate.
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Bettane & Desseauve 17/20, Robert Parker 88-89/100 Le blanc de Daumas Gassac offre fraîcheur et complexité, avec une belle expression d'agrumes, de fleurs blanches et de fruits exotiques. La bouche dévoile un fruit frais, où l'on retrouve les saveurs perçues au nez avec une très belle intensité, un joli gras et une superbe et longue finale...
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2/21/2024 - kostaslonis wrote:
Tasting Ground official tasting, Mas de Daumas Gassac part 1, white wine (Oinoscent): 5-7 days skin maceration
Maturation 2-4 months steel tanks
Harvest dates: (hand-picked) 24 August – 28 August
Grape varieties:
– 21% Viognier (origin of the vine: Georges Vernay – Condrieu).
– 33% Petit Manseng (origin of the vine: Charles Hours – Béarn).
– 20% Chardonnay (origin of the vine: Comptes Lafon).
– 12% Chenin Blanc (origin of the vine: Domaine Huet – Vouvray).
– 14% rare grape varieties : Bourboulenc, Marsanne, Roussanne,
Petit Courbu, Muscat Ottonel, Muscat Petit grain, Muscat
d’Alexandrie, Gros Manseng, Semillon (France).
Neherleschol (Israël), Petite Arvine, Amigne (Suisse), Sercial de
Madère (Portugal), Khondorni, Tchilar (Arménie), Albarino
(Espagne), Falanghina, Fiano, Grechetto todi (Italie).
Yield: 30 hl/ha.
Alc.: 13,50% Vol.
Total acidity: 4,14.
pH: 3,28
Residual sugar: 5g.
Average vine age 33yo
-/-
Riper than 2015 but with the same profile, brioche – based, nutty, floral notes, ripe peach and apricot, a bit warmer and steely somehow
Palate with the same profile, warmer, heavy, lacking some freshness but powerful with textured long finish
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11/12/2023 - Xavier Auerbach wrote: 93 Points
A magnificent Mas de Daumas Gassac vertical from the private cellars of Allard Jakobs (Restaurant Sinck, Amsterdam, NL): Magnum. Lively and fresh for age, built on the structure of the zesty bitters, there is real finesse here.
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8/31/2023 - Stanrocks wrote: 87 Points
A bit tired...
Nose of honey, and oxydation showing, with lots of ripe floral notes, a bit tired again...
palate is round and fat, oily in a way, but lacks acidity and lift... quite dull in the end... Not bad, but very disappointing considering the price point of that wine. more expectations from usually tart and fresh varieties... well
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6/21/2022 - Zweder wrote: 88 Points
A bit rustic in the bouquet, but also floral and some white fruit and nutty impressions. On the palate yellow fruits, minerals, some green impressions and ok acidity which lacks a bit in freshness, but possibly the wine was poured a bit too warm.
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11/11/2020 - rwpalmer wrote: 88 Points
Some years since having the Gassac blanc. It used to have a lot of banana ester flavours, but this was more like a chateauneuf in flavour and profile. Rather the better for it, and with the extract and acidity to hold more convincingly than the previous iteration.
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10/24/2020 - forceberry wrote: 88 Points
A blend of Petit Manseng (33%) from Charles Hours, Viognier (21%) from Georges Vernay, Chardonnay (20%) from Comtes Lafon, Chenin Blanc (12%) from Domaine Huet and the remaining 14% a blend of other varieties (Albariño (Spain), Amigne (Switzerland), Bourboulenc, Falanghina (Italy), Fiano (Italy), Grechetto di Todi (Italy), Gros Manseng, Khondorni (Armenia), Marsanne, Muscat d’Alexandrie, Muscat Ottonel, Muscat Petit grain, Neherleschol (Israel), Petite Arvine (Switzerland), Petit Courbu, Roussanne, Sémillon, Sercial (Madeira, Portugal), Tchilar (Arménie)). Macerated with the skins for 5-7 days. Fermented and aged for 4 months in stainless steel tanks. 13,5% alcohol, 5 g/l residual sugar, 6,2 g/l acidity and pH 3,28. 52,000 bottles and 1,000 magnums made. This wine was from a magnum.
Pale and somewhat neutral lemon-yellow color with subtly greenish highlights. Sweet, fragrant and quite tropical nose with aromas of banana, some pear, a little bit of leesy creaminess, light fragrant herbal tones, a lactic hint of pineapple yogurt and a touch of oven-fresh oat biscuit. Lots of everything going on here. The wine is ripe, broad and full-bodied on the palate with juicy, exotic and somewhat sweet-toned flavors of apricots, some pineapple, light notes of mango, a little bit of bitter almond oil, a hint of tangy salinity and a touch of cooked cream. The moderately high acidity manages to keep the wine somewhat fresh and quite balanced, but the overall feel is still quite ripe, weighty and oily. The finish is ripe, juicy and rather sweet-toned with flavors of pear, some pineapple, light lactic notes of yogurt with tropical fruits, a hint of creaminess and a tangy touch of salted lemon wedge.
A very ripe, rich and tropical wine with lots of everything. While the wine manages to retain some sense of freshness, balance and structure, it is a bit on the slightly too ripe, sweet-toned and tactile end of the spectrum for my taste. I do appreciate the depth and complexity here, but I feel this much sumptuousness is a bit overwhelming - a few small tastes are fine, but a whole glass of this is getting a bit too much. I hope that the wine will get its game a bit better together with age, losing some of that baby fat and hopefully hiding that small dose of residual sugar a bit better. All in all, good, but not great.
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9/12/2020 - Boskyns Likes this wine: 93 Points
Beautiful and unique. Very fragrant from the moment it hit the glass. Delicious on its own and with a roast chicken later. Very complex and a lovely texture. So richly textured. Nice spice notes combined with lemon, stone fruit, and some melon. Really enjoyed this one while still sort of young. Quite curious to see how another one evolves with age.
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11/19/2019 - finewinebuff57 wrote: 86 Points
For me this is definitely not the wine it was in its early vintages when it broke new ground. Although this is too young I don't see it improving significantly. Now both disappointing and expensive.
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10/24/2019 - Burgundy Al wrote: 89 Points
Plum Market Luxury Tasting (Bad Hunter - Chicago IL): Walk around tasting. So much here in an intriguing combination of fruit and spice with good weight. A wine nearly everybody can enjoy.
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10/24/2019 - acyso wrote: 90 Points
Plum Market Fall Luxury Tasting (Chicago, IL): Super exotic; seems like you can find a little bit of everything on the nose and palate here. Mildly funky on the nose, but good acidity, despite some waxy textures on the palate.
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8/2/2019 - LWI wrote: 89 Points
Blind. Candied fruit and canned fruit, flowers, no idea what this was.
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6/9/2018 - Remydiaz wrote:
Bettane & Desseauve 17/20, Robert Parker 88-89/100
Le blanc de Daumas Gassac offre fraîcheur et complexité, avec une belle expression d'agrumes, de fleurs blanches et de fruits exotiques. La bouche dévoile un fruit frais, où l'on retrouve les saveurs perçues au nez avec une très belle intensité, un joli gras et une superbe et longue finale...
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