1998 Mas de Daumas Gassac

Community Tasting Notes (109) Avg Score: 91.0 points

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  3/13/2024 - Jamieson12o Likes this wine: 92 Points

  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.
  
  Tannins still present. Full on garrigue; really strong seam of acidity, and pretty lean. Oldschool! All the leathery, tertiary goodness one would expect. Legendary vintage by all accounts but for me I'm after just a little bit more generosity. Got better in the glass so this score might be a bit mean.

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  12/29/2023 - Eric Wright Likes this wine: 91 Points

  Fantastic Cabernet nose. Palate underwhelms relative to the nose. Still has some fruit mixed in with the expected tertiary notes. Lovely with food but doesn’t have much depth. Nonetheless a great QPR

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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): Single bottle. The spitting image of a gentle left bank deuxieme cru from the same vintage. Montrose comes to mind. Nice touch of spice.

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  3/5/2023 - Dionysos55 wrote: 88 Points

  Le bouquet est d'une belle complexité:nez de garrigue,d'épices,de fruits rouges La bouche malgré les 24 ans est un peu monolithique et refroidit un peu les ardeurs.....Acidité bien présente ce qui surprend et atténue les saveurs...Dommage

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  12/21/2022 - olioli wrote: 92 Points

  Magnifique bouteille..

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