Mas de Daumas Gassac

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 white from Daumas Gassac has long been a favourite of mine, in its own way just as influential as the red; indeed in the selection of grape varieties, namely equal shares of Viognier, Petit Manseng, Chardonnay and Chenin Blanc, it has probably been more influential. It is great to see white wines of this stature,and those from near-by Châteauneuf-du-Pape, now being assessed in the same way as the top Chardonnays from Burgundy. Complexity is most impressive here, with ripeness, effortlessly achieved in this, near-perfect summer, manifested by notes of acacia, white peach and guava, and freshness evidenced by the stony minerality and crisp acidity which subtly underwrite the whole structure. A twist of nutty Mediterranean indulgence completes the picture, which is eminently food-friendly, but certainly worthy of trying on its own such is its fundamental quality.
(Simon Field MW, BBR Buyer)