Varietal notes: Cabernet Sauvignon and 15 other estate grown varietals
Vineyard: Terroir de Gassac Valley, 25-30 year old vines. Cool microclimate derived from Gassac River and nearby mountains and sea.
Soil: Red glacial deposits
Viticulture: Estate has been farmed in the traditional and natural way for a thousand years before the Guibert family established the Grand Crus vineyard of Gassac. The Guiberts have maintained the same respectful approach to preserve nature's balance.
Vinification: Long fermentation and maceration (minimum of 20 days) in stainless steel tank. No filtration.
Aging: 13-16 months in oak barrel (max of 10% new wood)
Production: 120,000-150,000 bottles
Notes: A vintage of harmony, finesse and elegance.
Publication: View from the Cellar – John Gilman
The 2015 Mas de Daumas Gassac rouge is primarily cabernet sauvignon (seventy-nine percent), with the remainder of the blend made up of seven percent merlot, six percent cabernet franc, and two percent each of petit verdot, pinot noir, nebbiolo and dolcetto! I like the precision and ripeness shown here on the nose, as it delivers scents of black cherries, sweet dark berries, tobacco leaf, dark soil tones, just a whisper of tariness (from the nebbiolo and dolcetto?), discreet cedar, hints of the lavender to come and a topnote of violets. On the palate the wine is pure, fullbodied and youthful, with a superb core, lovely soil signature, firm, fine-grained tannins and excellent focus and grip on the nascently complex and promising finish. There is more breed here than in the very good 2014 version and this is clearly going to be a great vintage of Mas de Daumas Gassac in the fullness of time. 2025-2065.