Mas de Daumas Gassac Rouge 2020

Mas de Daumas Gassac Rouge 2020

France : Bordeaux
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Cabernet Sauvignon, Syrah, Tannat, Merlot, Cabernet Franc, Petit Verdot, Pinot Noir, Malbec, 4% other varieties (Nielluccio, Montepulciano, Saperavi, Carménère, Tempranillo, Abouriou)

75cl * 13.5% ABV * Gassac Valley, Languedoc, France

Famously declared as the Grand Cru or the First Growth of the Languedoc, the world-famous Mas de Daumas Gassac Rouge is an intriguing blend of 71% Cabernet Sauvignon along with a mix of indigenous and more unusual varieties from the majestic Gassac Valley in the south of France.

The Mas de Daumas Gassac estate benefits from the cool microclimate due to the Gassac River, several natural springs (from which the Guibert family drinks), and the influence of the nearby mountains. The soil that dominates the valley is a rare and still unexplained red, powder-fine glacial soil, which is strikingly similar to that found in the prime areas of Burgundy. The terroir provides the three elements necessary for a potential Grand Cru: deep soil ensuring the vines’ roots delve deep to seek nourishment; perfectly drained soil ensuring vines’ roots are unaffected by humidity; nutrient-poor soil. A combination of characteristics that is quite unique in Southern France.

From a vintage of perfect balance, reminiscent of the first vintage of the domain, the 2020 Mas de Daumas Gassac Rouge has tremendous ageing potential. The wine was matured in one- to six-year-old Burgundy barrels for 9 to 11 months, which added further complexity to this very harmonious vintage.

While still in its youth, red fruit and Cabernet Sauvignon are the first aromas on the nose, followed by very fine cocoa and roasted notes, mainly from the ageing process. On the palate, the 2020 is characterised by the subtlety of its flavours, with notes of blackcurrant, black cherry, mocha, and a hint of vanilla; it is well structured and yet also very refined. The finish is long, and the tannins are silky, with lots of power and so much finesse.

o be drunk in its youth (in the first 3 years) to enjoy its superb fruit aromas. Or to be open from the 5th year to 20th year to appreciate its amazing ageing potential and tertiary aromas of hints of dried roses, woodland moss, truffles, game. Perfect with complex dishes, red meat, game (especially venison and wild-boar) and cheeses. Need to be decanted a long time in advance (at least 3 to 4 hours before serving). Serve around 17°C and 18°C.

Drinking window: 2025 to 2037 (Laid down in a cool cellar (14°-16°C) even the oldest can happily wait with no problem for many years).