November 1st 2016
Mas de Daumas Gassac is one of the Languedoc’s greatest estates. Its rich southern accent and substantial ageing potential mark their wines out as quite exceptional.
Surrounded by thick garrigue scrub and glacial, mineral-rich earth, the valley in which the property is nestled has a unique micro-climate for the region. Despite its southern French location in the Hérault, this deep valley draws in cool air from the mountains, particularly in the summer evenings, which creates extraordinary diurnal temperature swings ranging from 0 – 30°C. As a result the domaine is able to grow up to 40 different varieties successfully, all the while attaining excellent ripeness and retaining the varieties’ fresh acidity.The white is blended from an eclectic range of varieties (Chardonnay, Chenin Blanc, Viognier, Petit Manseng, amongst other rarer birds) whilst the red turns to the classic Bordeaux varieties of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.Initial guidance form Bordeaux’s preeminent oenologist, Émile Peynaud, set the Guibert family on a path in the 1970s. Since then they have earned a well-justified reputation as “The Grand Cru of the Languedoc”. As with the nearby Rhône, Mas de Daumas Gassac enjoyed a fantastic growing season in 2015, and the wine has a composed, concentrated style. The white release is from this year’s harvest, and will be shipped along with the red 2015 in May 2017.
£130 per 3 Magnums IB
A blend of Petit Manseng, Viognier, Chenin Blanc, Chardonnay and other rare varieties. Low yields and cool nights give this wine a pointed concentration, with fresh acidity combined with that peachy, ripe generosity of fruit from Viognier and Petit Manseng. There is a good weighty texture to the palate, with blanched almonds and white peaches coming through. Drink 2017 – 2021
Mas de Daumas Gassac Rouge Vin de Pays de l’Hérault 2015
£120 per 6 Bottles IB
£130 per 3 Magnums IB
£105 per Jeroboam IB
A vibrant youthful ruby in the glass, the aroma has intoxicating smoky cedarwood spice, and the blackcurrant coulis aroma so typical of Cabernet Sauvignon (which dominates three quarters of this blend). On the palate there is a complex blend of violets, liquorice, blackcurrant and juniper, punctuated by grippy little tannins on the persistent finish. Full bodied yet elegant, it has excellent prospects for the future. Drink 2019 – 2030