2015 | Mas de Daumas Gassac | Rouge VDP de l'Herault

Bright crimson. Intense, already complex nose of balsam and spice. Lots of dried spice notes and fine tannins.

Reviews:

• James Suckling: Bright crimson. Intense, already complex nose of balsam and spice. Lots of dried spice notes and fine tannins. It would be a shame to drink this now but it would not be unpleasurable. Concentrated and tightly furled with many different elements, including a note a garrigue in all that Bordelais grape mix. Nothing like red bordeaux!

Producer Information

Mas de Daumas Gassac is a wine producer in the Languedoc region of France. It is well-known for the high quality of its Cabernet Sauvignon-predominant flagship wine, earning the estate the nickname "the Lafite of the Languedoc". The estate is located around 40 kilometers (25 miles) west of Montpellier, near the town of Gignac. Sited away from established, well-known appellations, the wine has been produced as a Vin de Table and under several IGP classifications, with recent vintages being classified as IGP St. Guilhem-le-Désert – Cité d'Aniane. The winery cellars were built in the foundations of a Gallo-Roman mill and on the site of its former pond. Wines are vinified in stainless steel vats with natural air conditioning provided by two springs running under the cellars. This slows down ferments, allowing complex flavor development. The Mas de Daumas Gassac red is an aromatic, full-bodied wine made from around 70 to 80 percent Cabernet Sauvignon with a mix of 17 other indigenous and international varieties such as Merlot, Malbec, Pinot Noir, and Tannat. The wine is fermented in stainless steel tanks, aged for 12-15 months in oak barrels, and bottled unfiltered. It can be laid down for several decades, but is also approachable when young. A handful of vintages over the last few decades have been deemed special enough to warrant the production of 2000 bottles of the 100 percent Cabernet Sauvignon Cuvée Émile Peynaud.

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