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Famously described as the ‘First Growth of the Languedoc’, Mas De Daumas Gassac remains unique in the region. The world-famous red is an intriguing blend of Cabernet Sauvignon along with a mix of indigenous and more unusual varieties from the south of France, such as Grenache, Cinsualt and Tempranillo. Mas De Daumas Gassac Blanc is a similarly fascinating blend of grape varieties, with Chardonnay and Viognier taking centre stage. Lauded across the wine world, not for nothing is this Domaine named the Lafite of the Languedoc.
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Super ripe, dense fruit, plum, smoke, scorched earth, lavender. There is a hot, dark centre to this wine, but lots of perfume and freshness surrounding it on the nose. Lovely soft texture on the palate, absolutely seamless, with no edges at all, but balanced by fresh, integrated acidity. Reams of ripe red and black fruits on the palate with plum leading cassis in a dance all the way to the fine, delicate finish. Fine Wine Team
Case price (6)
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Bottle 6 x 75cl
Cabernet Sauvignon makes up 80% of the blend, the balance an intriguing combination of indigenous varieties, such as Grenache and Cinsault, and those seldom found in France, let alone the Languedoc, such as Tempranillo and Nebbiolo. The parcels are vinified separately, then afforded generous elevage of 14 months in barriques, some of which are new. The 2010 has a deep, plummy colour and a beguiling nose of smoked meat, ripe damson and hints of wood smoke, with a gentle herbal backdrop adding interest. The palate is, not unsurprisingly given the percentage of Cabernet Sauvignon, somewhat closed, the ripeness evidenced on the nose hitherto marginalised in the name of a serious vin de garde in the making. All well and good; the hints of herb have yielded a pleasing pot pourri of flavour, with firm acidity and a good but not overbearing level of alcohol respectful of the vintage conditions in a year when the summer was not intolerably hot, but the Autumn was long and pleasing. A most promising and pleasing Gassac; the children are now finally making wine in the style of father Aimé and the father is very satisfied with the results. Simon Field MW, Berrys' Southern France Buyer
Bottle 12 x 75cl
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Case saving £57.60
The red is wonderfully aromatic, cassis and mulberries, its smorgasbord of grape varieties captured in a spicy complexity, its fundamental ripeness affording a rich and velvety mouth feel. A Vin De Gard, no doubt, but already approachable, such is its silky charm.
A lovely nose, fresh open and attractive with ripe stone fruit lifted by minerality. Utterly hedonistic on the palate… sensual and fleshy balanced by freshness – it is hard not to be won over by its sheer panache. Stuart Rae - Private Account Manager
2011 was relatively-speaking a cooler year in the Aniane Valley, and the wine has greater freshness than sometimes, greater purity and perhaps a greater sense of terroir. The fruit ripened nicely, if later, and the tannins are finely drawn, not for a moment forsaking the virtues of balance, structure and length. Small grapes with thick skins are reliable qualitative precursors, it seems. The Cabernet dominates, as always, with the supporting cast made up of Malbec, Syrah, Cabernet Franc, Tannat, Pinot Noir, Neboilo, Dolcetto and Tempranillo to name but a few. Peonies, wild berries, sousbois and spice (the wines has seen 16 months of new barrique) are the dominant notes at present; but the precise descriptors will evolve as much as the wine over time, taking on even greater complexity and harmony. Simon Field MW, Berrys' Southern France Buyer The dominant Cabernet Sauvignon in this blend leads to lovely rich dark fruits and a pleasing sense of style. However, for me the real interest comes from the other varietals that are blended with this, they add real interest to the palate, with meaty, smoky characters coming through and a powerful structure that clearly indicates this will age very well indeed. Mas de Daumas Gassac is a wine with a big reputation and in 2011 it clearly demonstrates why it is in such demand! Matthew Tipping, Fine Wine Sales Manager - 29-Nov-2012
The 2007 Mas de Daumas Gassac red includes a combined total of around 20% Cabernet Franc, Merlot, Pinot Noir, Malbec, and Tannat, and a 10% mixture (like its white counterpart) of assorted, at times exotic varieties. A rather reductive overlay to a nose initially dominated by pungent herbs and smoked meats blows off to reveal mulberry, huckleberry, cedar, iodine, and white pepper. In the mouth, this is firmly textured, juicy, bright, and somewhat youthfully tart and angular. Wet stone undertones add to a sense of austerity, but the wine’s energetic brightness and focused black fruits gain the upper hand in a surprisingly refreshing finish. I don’t perceive this as achieving much richness, but it is likely to become more interesting while retaining its kinetic personality for at least 6-8 years. When Languedoc pioneer Aime Guibert planted his first vines in 1972 and crushed his first Mas Daumas Gassac red in 1978, he was convinced that, improbable though it must have seemed to virtually any other observer at the time, his property and wine would gain worldwide renown. And it did. But a lot of even less predictable changes including grands vins have come to the Languedoc in the last thirty years which Guibert never imagined. Today, the property his children help him to farm has spawned a few experimental cuvees and a parallel line of inexpensive wines from purchased grapes (under the umbrella “Moulin de Gassac,” with several labels), but the flagships remain a Cabernet-based red and (since 1986) a white consisting of Chardonnay, Petit Manseng, Chenin Blanc, and (up to 20%) grapes from a multi-national collection of varieties more diverse than you would find in many a commercial vine nursery. (David Schildknecht - Wine Advocate - Jun 2009)