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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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.
Do you find this review helpful? Yes - No / Comment