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.
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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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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.
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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
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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.
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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.
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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.
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Fast süßliches Bukett, dominante Säure und viel Tanin über den schwarzen Früchten und dem Kaffee. Durch und durch trocken und herb am Gaumen. Mjamjamjam
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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.
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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.
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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
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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.
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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.
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Almost 2 years ago, when I last tasted this, I as good as wrote this wine off. Seems like I may have been too hasty. This is really beginning to blossom and show its best. Still a good deal of primary red berry fruit. More juicy than before. Herbaceous, smoky, peppery. Tannin much softer and certainly better integrated. Almost feels as though this has given the wine a better structure and persistency through the mid palate. Problem is...only one bottle left. How long do I keep it? Will it have the last laugh?
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Decanted for 1 hour before drinking. Strawberries, herbs, mint nose. Smooth, really well made, strawberries but earthy, integrated tannins, medium plus length. Very attractive.
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At the risk of flip-flopping I will have to upgrade the drinking window to 2012+. Upon reflection I might have been a little to generous with my points 6 months ago as this is a better wine. Classic, firm structure but not at crazy painful levels. Some fruitiness poking through but I really dig the tannin and acid. Some blood and iron adds to the serious mix. Great buying under $30 at auction.
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Geur gesloten. Mooi rood fruit (bramen, bessen). Tannines zijn rond en afgeslepen. Mooi vol en rond. Nadronk beperkt. Lijkt nog wat gesloten. Kleur robijnrood. Hangt mooi in t glas. Kan 2012 door. Na anderhalf uur open ontstaat een heerlijk toegankelijk drinkbare wijn, Finesse en een langere afdronk. Prima bij gevuld kalfsvlees, puree en lof uit de oven met kaas.
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I really liked this but can't help wonder whether it should be better? Good mix of old world Bordeaux and ripe modern red fruits. A touch pongy on the nose. Palate is much softer than expected and very low tannin impact. Some iron and minerals underpins the fruit. Almost right bank / merlot like given the plushness. Some firming bitter hard fruits to finish. Can't see this getting much better. Drink now to 2012.
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I'm not going to rate this wine as it's out of gas. Very thin flavors, no tannic grip. Tanked. Or...has it gone to sleep? Doubtful as the tannins are gone. All I know is I paid $40 for it and I'm bummed out.
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Getting to understand this wine now. Decanted for a couple of hours and it came together nicely. Blackcurrant fruit comes through on the nose, with herby notes. As the wine breathes it seems to develop body, the acidity and tannin meld to give a fine balance. Blackcurrant fruit attack, herby middle and savoury finish.
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Much better than the last bottle. More immediately open, lots of primary fruit and garrigue herbaceousness. Palate is slightly lighter in depth than I would have liked but lovely flavours nonetheless. Can't see this having the structure gor the longer term. Maybe another 2-3 years. But overpriced, clearly trading on it's brand!
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Bit of an enigma this one. On opening the nose was fairly closed, with a ton of wood masking any fruit. An early sip was very disappointing too - the wine lacked any sort of backbone, the acidity was searingly high, the finish was astringent, woody and short of fruit and length. An hour on after decanting and it was beginning to open up. But nothing like what one would expect from a cab sauv dominated blend. No real cassis or black fruit, more subtle red berries and some wild herbs. Still lacked any depth of fruit on the palate though, and tasted slightly green too. After 2 hours things were starting to happen. Certainly becoming more rounded in mouthfeel, the fruit was coming through more, the wood and acidity paring back a touch. Overall better balance and more integrated, but still not very complex and still lacking any wow factor. Sadly, the bottle was empty soon after. So note to self and others for next time: decant 3 hours minimum in advance!
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Il présente une belle matière dense et compacte. Le nez a commencé à évoluer sur desarômes secondaires, mais ça demeure subtile à ce stade. Le tout est entremêlé de pieds tomates et de poivron, ce qui le rend moins invitant, mais quand même ... L'attaque est belle et pleine; le milieu de bouche est toutefois un peu vide. L'un des moins intéressants que j'ai bu de ce domaine. Ils sont habituellement moins tomatés et le poivron est absent
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Interesting nose of blackcurrant with a touch of herb. On tasting, main sensation is a lack of acidity, seems a little dull, flavours follow the nose but are a little flat.
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Herbaceous nose - mint and blackcurrant leaf. Medium acidity, medium body. Tannins are smooth, silky and not drying. Medium intensity flavours of herb, hint of blackcurrant, savoury finish is leather and cedar. Not particularly long. Probably should have decanted.
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Dinner with Aime Guibert, Proprietor of Mas de Daumas Gassac (Chez Patrick, Sun Street, Hong Kong): Dark red but translucent colour looking younger than its 8 years. Forward nose of cream soda and fresh sweet red fruits, ripe strawberries. Not much black fruit evident. Very structured on the palate; tannic but approachable, lots of backbone and grip and with some very tight but distinct blackberries on the back end. Some length. Opens up with more time (6 hours after decanting). Good but needs another 5 years to drink at its best.
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A vast improvement on bottles sampled earlier in its life. More rounded and well integrated. Smooth with no real spice. Pleasant without being exciting but a feeling that it is a very carefully made wine. I think it will improve over the next year or two.
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Some sediment, requires decanting. Pale ruby. Medium bodied, slightly acidic at first, requires a couple of hours or so to open up. Served with lasagne, which it complemented without being particularly noticed. It lacks weight and complexity. Rather like a traditional Claret - a pleasant wine but substantially overpriced.
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Took an good hour to begin opening up, and was distinctly better the second day. Well structured, balanced, rounded wine with full flavours and excellent length. Just at beginning of drinking window. Leather, tobacco, plum on nose; quite high-toned wood spice in mouth, though well integrated. A well-made rather than an exciting wine at this moment, but good potential over the next 10 years
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Mas de Daumas arrives with a great fanfare so expectations are perhaps set unattainably high. It was certainly a well made well balanced wine but lacked any complexity and, for a Cabernet blend, I felt was rather lacking in backbone. I appreciate that 02 is not the best vintage ever and am still holding on to my 01 vintage for a few more years.
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I was given this bottle as a gift, I knew it was good/and was of very eccentric mix of vines. So I wanted to try, yet again after countless failures, to see if it could go with Korean Barbecue. I must say that for the first time I(finally?) found a wine which somehow withstood the sauce and the rest of hot/spicy stuff with real dignity. The wine was opened a good 3 hours prior to drinking, and as the time past to reach nearer to the meal time, it was gaining a lot of fat/roundness that certainly did not have when first opened. A great structure(obviously?) a dark cherry flavor with sweet/fine tannin as well as good earth/leather profile. Anybody looking for a wine which would go well with beef Teriyaki or fine chinese dishes with black bean sauce? I strongly recommend this.
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ABS SP Mondovino (ABS-SP): This wine is all about it's terroir, made to age up to 50 years it certainly is exquisite, differenet, interesting but doesn't fit quite so well my personal taste.
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11/12/2023 - Xavier Auerbach wrote: 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.
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11/8/2023 - Schönibert wrote:
Läuft hier, tiefschwarz, Lorbeer, Johannisbeere, dieser Wein altert nicht. Eine große Freude.
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7/16/2021 - colmanstephenson wrote:
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.
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1/3/2021 - Goldstone Likes this wine: 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.
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9/8/2020 - forceberry wrote: 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.
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9/8/2020 - Lype Likes this wine:
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.
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10/9/2016 - JulianSkeels wrote: 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
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2/22/2016 - Kriz wrote: 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.
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1/29/2016 - StewartWent wrote: 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.
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11/16/2015 - Biglama Likes this wine: 91 Points
verrassing, nog helemaal in vorm, echt mooi genietbaar, prima frisheid, verleidelijk, sappig, mooi
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10/3/2015 - Whitelion Likes this wine: 89 Points
Great wine! Drink now
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8/2/2015 - Schönibert wrote: 88 Points
Sehr lecker wie zuvor allerdings etwas short.
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6/26/2015 - JulianSkeels wrote: 87 Points
Getting thinner. Becoming quite watery. Drink now. Had been double decanted for 90mins and cooled down (still didn't help)
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4/16/2015 - Biglama Likes this wine: 90 Points
moest even loskomen, maar daarna zeer smakelijk, rustige zachte wijn, mooie balans, zuiver, ingetogen, heerlijk
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3/2/2015 - quickben Likes this wine: 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
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1/25/2015 - Schönibert wrote: 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.
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10/19/2014 - Schönibert wrote: 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
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6/23/2014 - Kriz wrote: 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.
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4/11/2014 - StewartWent wrote: 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.
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11/27/2013 - moods wrote: 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.
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10/10/2012 - jsanko wrote: 90 Points
Nice nose, cassis and chocolate tones. Languid finish.
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7/9/2012 - Kriz wrote: 89 Points
Good cabernet expression. Earthy, meaty with cherry tones. King of the region. Will be better in 2 -5 years.
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5/11/2012 - d'Artagnan wrote: 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
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4/11/2012 - Zweder wrote: 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.
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2/25/2012 - UncleBuncle Likes this wine:
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.
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11/27/2011 - moods wrote: 91 Points
Almost 2 years ago, when I last tasted this, I as good as wrote this wine off. Seems like I may have been too hasty. This is really beginning to blossom and show its best. Still a good deal of primary red berry fruit. More juicy than before. Herbaceous, smoky, peppery. Tannin much softer and certainly better integrated. Almost feels as though this has given the wine a better structure and persistency through the mid palate. Problem is...only one bottle left. How long do I keep it? Will it have the last laugh?
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11/26/2011 - Alexroy wrote: 91 Points
Decanted for 1 hour before drinking. Strawberries, herbs, mint nose. Smooth, really well made, strawberries but earthy, integrated tannins, medium plus length. Very attractive.
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4/27/2011 - StewartWent wrote: 91 Points
At the risk of flip-flopping I will have to upgrade the drinking window to 2012+. Upon reflection I might have been a little to generous with my points 6 months ago as this is a better wine. Classic, firm structure but not at crazy painful levels. Some fruitiness poking through but I really dig the tannin and acid. Some blood and iron adds to the serious mix. Great buying under $30 at auction.
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11/28/2010 - marckuipers wrote: 90 Points
Geur gesloten. Mooi rood fruit (bramen, bessen). Tannines zijn rond en afgeslepen. Mooi vol en rond. Nadronk beperkt. Lijkt nog wat gesloten. Kleur robijnrood. Hangt mooi in t glas. Kan 2012 door. Na anderhalf uur open ontstaat een heerlijk toegankelijk drinkbare wijn, Finesse en een langere afdronk. Prima bij gevuld kalfsvlees, puree en lof uit de oven met kaas.
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9/3/2010 - StewartWent wrote: 90 Points
I really liked this but can't help wonder whether it should be better? Good mix of old world Bordeaux and ripe modern red fruits. A touch pongy on the nose. Palate is much softer than expected and very low tannin impact. Some iron and minerals underpins the fruit. Almost right bank / merlot like given the plushness. Some firming bitter hard fruits to finish. Can't see this getting much better. Drink now to 2012.
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9/2/2010 - jeffal66 wrote:
I'm not going to rate this wine as it's out of gas. Very thin flavors, no tannic grip. Tanked. Or...has it gone to sleep? Doubtful as the tannins are gone. All I know is I paid $40 for it and I'm bummed out.
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2/13/2010 - rwf wrote: 89 Points
Getting to understand this wine now. Decanted for a couple of hours and it came together nicely. Blackcurrant fruit comes through on the nose, with herby notes. As the wine breathes it seems to develop body, the acidity and tannin meld to give a fine balance. Blackcurrant fruit attack, herby middle and savoury finish.
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1/24/2010 - moods wrote: 89 Points
Much better than the last bottle. More immediately open, lots of primary fruit and garrigue herbaceousness. Palate is slightly lighter in depth than I would have liked but lovely flavours nonetheless. Can't see this having the structure gor the longer term. Maybe another 2-3 years. But overpriced, clearly trading on it's brand!
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1/24/2010 - darrenhe wrote: 83 Points
Ok but a bit dull. Not living up to its hype on this showing
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11/14/2009 - moods wrote: 86 Points
Bit of an enigma this one. On opening the nose was fairly closed, with a ton of wood masking any fruit. An early sip was very disappointing too - the wine lacked any sort of backbone, the acidity was searingly high, the finish was astringent, woody and short of fruit and length. An hour on after decanting and it was beginning to open up. But nothing like what one would expect from a cab sauv dominated blend. No real cassis or black fruit, more subtle red berries and some wild herbs. Still lacked any depth of fruit on the palate though, and tasted slightly green too. After 2 hours things were starting to happen. Certainly becoming more rounded in mouthfeel, the fruit was coming through more, the wood and acidity paring back a touch. Overall better balance and more integrated, but still not very complex and still lacking any wow factor. Sadly, the bottle was empty soon after. So note to self and others for next time: decant 3 hours minimum in advance!
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10/24/2009 - lerod1 wrote: 86 Points
Il présente une belle matière dense et compacte. Le nez a commencé à évoluer sur desarômes secondaires, mais ça demeure subtile à ce stade. Le tout est entremêlé de pieds tomates et de poivron, ce qui le rend moins invitant, mais quand même ... L'attaque est belle et pleine; le milieu de bouche est toutefois un peu vide. L'un des moins intéressants que j'ai bu de ce domaine. Ils sont habituellement moins tomatés et le poivron est absent
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8/31/2009 - Steve A wrote: 90 Points
Previous comments apply
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8/23/2009 - rwf wrote: 84 Points
Interesting nose of blackcurrant with a touch of herb. On tasting, main sensation is a lack of acidity, seems a little dull, flavours follow the nose but are a little flat.
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7/11/2009 - Steve A wrote: 90 Points
Previous comment applies
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6/19/2009 - rwf wrote: 90 Points
Herbaceous nose - mint and blackcurrant leaf. Medium acidity, medium body. Tannins are smooth, silky and not drying. Medium intensity flavours of herb, hint of blackcurrant, savoury finish is leather and cedar. Not particularly long. Probably should have decanted.
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5/16/2009 - Steve A wrote: 90 Points
Now is the time to drink this wine - wonderfully mature, a real class act
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3/13/2009 - Goldstone wrote: 90 Points
Dinner with Aime Guibert, Proprietor of Mas de Daumas Gassac (Chez Patrick, Sun Street, Hong Kong): Dark red but translucent colour looking younger than its 8 years. Forward nose of cream soda and fresh sweet red fruits, ripe strawberries. Not much black fruit evident. Very structured on the palate; tannic but approachable, lots of backbone and grip and with some very tight but distinct blackberries on the back end. Some length. Opens up with more time (6 hours after decanting). Good but needs another 5 years to drink at its best.
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6/24/2008 - Steve A wrote: 88 Points
A vast improvement on bottles sampled earlier in its life. More rounded and well integrated. Smooth with no real spice. Pleasant without being exciting but a feeling that it is a very carefully made wine. I think it will improve over the next year or two.
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3/12/2008 - Steve A wrote: 85 Points
Some sediment, requires decanting. Pale ruby. Medium bodied, slightly acidic at first, requires a couple of hours or so to open up. Served with lasagne, which it complemented without being particularly noticed. It lacks weight and complexity. Rather like a traditional Claret - a pleasant wine but substantially overpriced.
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12/15/2007 - ccn wrote: 91 Points
Took an good hour to begin opening up, and was distinctly better the second day. Well structured, balanced, rounded wine with full flavours and excellent length. Just at beginning of drinking window. Leather, tobacco, plum on nose; quite high-toned wood spice in mouth, though well integrated. A well-made rather than an exciting wine at this moment, but good potential over the next 10 years
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9/23/2007 - Steve A wrote: 85 Points
Mas de Daumas arrives with a great fanfare so expectations are perhaps set unattainably high. It was certainly a well made well balanced wine but lacked any complexity and, for a Cabernet blend, I felt was rather lacking in backbone. I appreciate that 02 is not the best vintage ever and am still holding on to my 01 vintage for a few more years.
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9/16/2007 - BailliSacks wrote: 89 Points
Cool, deep, spicy nose. Lots of spice on palate, very cool, a little sweetness, rhubarb, blackberry. Well structured. Drinking well, youthful.
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9/19/2005 - swyang wrote: 91 Points
I was given this bottle as a gift, I knew it was good/and was of very eccentric mix of vines. So I wanted to try, yet again after countless failures, to see if it could go with Korean Barbecue. I must say that for the first time I(finally?) found a wine which somehow withstood the sauce and the rest of hot/spicy stuff with real dignity. The wine was opened a good 3 hours prior to drinking, and as the time past to reach nearer to the meal time, it was gaining a lot of fat/roundness that certainly did not have when first opened. A great structure(obviously?) a dark cherry flavor with sweet/fine tannin as well as good earth/leather profile. Anybody looking for a wine which would go well with beef Teriyaki or fine chinese dishes with black bean sauce? I strongly recommend this.
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5/18/2005 - cousteau wrote: 90 Points
ABS SP Mondovino (ABS-SP): This wine is all about it's terroir, made to age up to 50 years it certainly is exquisite, differenet, interesting but doesn't fit quite so well my personal taste.
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