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Smooth, elegant, great finesse ... are words that spring to mind at the first tasting. It opens on definite hints of dark chocolate, coffee, red fruit, moving on fast to a thoroughly rounded mouth which emphasizes the finesse and elegance of the tannins, with a long powerful and velvety finish. The 2011 is a mouthwatering wine, full of flavour, lifted by the well balanced acidity and freshness so characteristic of the wines coming from the Daumas Gassac terroir.
Vinous 93/ 100
"The 2011 Rouge is one of the more extroverted wines in this range. Succulent dark cherry, plum, mocha, licorice and rose petal all meld together in the glass. Curvy and generous, the 2018 offers tons of immediacy to match its exotic, totally beguiling personality. It is at the beginning of a long drinking window." - Antonio Galloni
Jancis Robinson 17/ 20
"71.6% Cabernet Sauvignon, 5.6% Merlot, 5% Cabernet Franc, 2.8% Tannat, 1.6% Malbec, 2.6% Pinot Noir, 10.8% rare varieties. TA 3.44 g/l (sulphuric), pH 3.654. Smoky and more expressive than the 2012, with a chicory sort of character. Dry, tight, a little bit of fur to the tannin and lots of dense, dark liquorice and blackcurrant on the finish. Condensed fruit persisting to the finish.” - Jancis Robinson
The historic Mas de Daumas Gassac was founded in 1974 by Aimé & Véronique Guibert. While the couple were keen on planting crops, they weren’t certain which crops would thrive until a soil scientist from the University of Bordeaux tested the glacial limestone soils (akin to those in the Cote d’Or) and convinced them to plant grapes. Today, winemaker Samuel Guibert and his four brothers each manage different aspects of the family business.
The valley, which benefits from the nearby sea and mountains, is dotted with a patchwork of small, forest-enclosed parcels that span over 40 different grape varieties. This rare and diverse assortment, dominated by Cabernet Sauvignon, make up the unique Gassac blends, often referred to as the Grand Crus of the Midi (South of France).
Organic farming, slow and cool wild yeast fermentations, low sulfur additions, and 12-15 months of barrel aging, are all intentional steps in producing red and white wines that have a vibrancy and approachability in their youth but can more than stand the test of time. In fact, they are well worth the wait!
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