Winery - Mas de Daumas Gassac
Showing 1-9
of 9
* Expert NoteJanuary 12, 2012
The legendary white of Daumas Gassac is a blend of Viognier, Petit Manseng and Chardonnay, with small quantities of grape varieties from Georgia, Armenia and Madeira. It’s fat and full-bodied, but manages to retain some fresh acidity. It’s definitely the play of flavors—thyme, green plums, some wood—that make it so fascinating. A wine that will age over the next five years, at least.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
When Aimé Guibert set up the Mas de Daumas Gassac vineyard, he aimed to show it was possible to make top-quality wines in the Languedoc region of France. He succeeded, and continues to succeed, as this 2004 vintage estate wine shows. It is packed with generous, ripe, very dark, dense fruit, herbs and an almost intangible layer of wood.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A big wine, dominated by Cabernet Sauvignon, explosive with deep, dark flavors, brooding and intense. This special selection of the best wines from Mas de Daumas Gassac has black fruit, great richness and opulence, a powerhouse of wild flavors. But there’s also an underlying structure that means it will age, and age well.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
The almost legendary wine of Gassac is in fact a deeply satisfying, rich but structured southern wine, with a fine balance between spice, red fruits and powerful tannins. There’s a raw edge of youth here, confirming that these wines always have considerable aging potential.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
White currants and yellow fruit aromas are followed by a rich, exotic display of flavors, stone fruits, green herbs, apricot skins and a touch of wood. This is a complex wine, certainly young now, a wine that demands attention as well as aging.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
The big wine, the grand vin from Daumas Gassac is a blend of 80% Cabernet Sauvignon with more typical Languedoc varietals. It shows structure and impressive elegance to go along with its power. Flavors of dark plums and black fruits go along with the layer of wood. Considerng the poor vintage, this doesn't miss a moment of richness. Ideally age for 10 years or more, but will be drinkable after 5.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A limited production (2,500 bottles) wine, named after the great Bordeaux enology professor who was in at the birth of the Mas de Daumas Gassac estate. Pure Cabernet Sauvignon, this bursts with ripe fruit, with new wood flavors and with great intensity from the low-yielding old vines. This promises great things, but it also needs patience - wait at least 10 years.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This southern classic is full of ripe fruit, but tempered with complexities of herbal flavors, citrus and ripe fruit hanging on a summer day. It is beautifully integrated, and should age over 10 years.
0 out of 0 people thought this note was helpful.
July 10, 2010
I haven't said this about any wine this summer, but this was seriously a party on the palate with very distinctive tastes. I wish I could be more specific on the fruit flavors, but if you've had your fill of chardonnay of sauv blanc, this wine is somewhere out in Never Never Land (the Peter Pan version--not Michael Jackson's, R.I.P.).
0 out of 0 people thought this note was helpful.
Showing 1-9
of 9
