Mas de Daumas Gassac 2015 750ml

Product Info

91+ pts Vinous Media
Ripe black currant, crushed flowers, cedar wood and leafy nuances introduce the 2015 Rouge. Lemongrass adds a refreshing layer. Albeit sufficiently concentrated, the medium-bodied 2015 shows a subtle yet noticeable rustic element. I’m curious to see how this one develops.. Nestled in Southern France’s Languedoc, Mas de Daumas Gassac is renowned for its Cabernet Sauvignon-based reds, which are uniquely blended with a diverse range of varieties, including Merlot, Malbec and Cabernet Franc, as well as less common grapes such as Pinot Noir, Syrah, Montepulciano and Carménère. When tasted young, these blends result in Saint Guilhem Le Désert Cité D’ aniane Languedoc

Nestled in Southern France’s Languedoc, Mas de Daumas Gassac is renowned for its Cabernet Sauvignon-based reds, which are uniquely blended with a diverse range of varieties, including Merlot, Malbec and Cabernet Franc, as well as less common grapes such as Pinot Noir, Syrah, Montepulciano and Carménère. When tasted young, these blends result in alluringly complex wines through hauntingly floral lift and herbal elements alongside spicy undertones. Moreover, a vertical tasting held at the domaine in June 2024 featuring vintages dating back to the inaugural 1978 highlighted the wines' ageworthiness. The reds are crafted from handpicked, generally destemmed grapes and fermented with indigenous yeasts. While all Cabernet Sauvignon is fermented together, the other varieties undergo a large co-fermentation before their juice is blended with the macerating Cabernet Sauvignon post-fermentation. The non-Cabernet Sauvignon varieties typically see 10 to 12 days of skin contact, whereas Cabernet Sauvignon spends a little longer on the skins, usually between 14 and 28 days, depending on the vintage. Maturation takes 12 to 15 months in 225-liter French barriques, with new oak making up just over 10%. The oak is generally well-integrated, and the tannins are ripe and polished. Following barrel maturation, the wines are racked into large stainless-steel tanks, where they settle for up to two months before bottling. Due to the high natural acidity of the Cabernet Sauvignon, acidification is usually unnecessary. Since 1978, alcohol levels have remained between 12 and 13.5%, with only occasional increases to 14% in the past decade. - By Nicolas Greinacher on June 2024

Terroir
Often called the “Grand Cru of the Languedoc,” Mas de Daumas Gassac occupies an exceptionally singular landscape in the Gassac Valley north of Aniane. The estate lies within a cool, forested amphitheater influenced by both Mediterranean sunlight and cold air currents that flow down from the Larzac plateau—a rare microclimate that allows slow, even ripening despite the region’s southerly latitude. Summer days are warm and bright, but evenings cool dramatically, preserving freshness and lending the wines their signature tension and aromatic lift. The soils are equally remarkable: deep, well-drained glacial deposits composed of limestone scree, sandstone fragments, and mineral-rich gravel. Unlike the clay-centric soils found in much of the Languedoc, these porous, airy soils share similarities with those of the Médoc—contributing to the Cabernet Sauvignon–dominant character that defines Mas de Daumas Gassac Rouge. The estate is densely surrounded by untouched garrigue and forestland, and this biodiversity directly shapes the wine’s personality—imparting notes of wild herbs, bay, thyme, and pine resin. The 2015 season was warm, abundant in sunshine, and classically Mediterranean in structure. A mild spring encouraged healthy flowering. Summer was marked by heat but moderated by the valley’s nightly temperature plunge, allowing Cabernet Sauvignon and the estate’s array of rare varieties to mature with exceptional phenolic depth. Harvest took place parcel by parcel, with the estate’s long tradition of manual picking ensuring optimal ripeness and careful handling.

Winemaking & Technical Notes
Mas de Daumas Gassac Rouge is a field-blend by philosophy—though Cabernet Sauvignon forms the backbone, the blend incorporates over a dozen ancient, rare, or forgotten varieties from across Europe. These include Negramoll, Tannat, Tempranillo, Merlot, Dolcetto, and select Middle Eastern and Mediterranean grapes sourced from historical vine collections. The idea is to create a wine of personality and aromatic range rather than strict varietal typicity. The grapes are entirely hand-harvested and fermented using traditional, low-intervention methods. Fermentations occur in lined, underground concrete tanks, using only indigenous yeasts—the estate has never adopted cultured yeast, preserving the unique microbial identity of the valley. Macerations are relatively long but gentle, emphasizing aromatic complexity and tannin refinement over sheer extraction. Aging takes place in largely used oak barrels (typically 1–7 years old), sourced from top Bordeaux châteaux, allowing the wine to develop structure and harmony without overt oak influence. The élevage lasts 12–15 months before bottling, and the wines are neither filtered nor fined. Mas de Daumas Gassac produces reds intended for long life—20, 30, or even 40 years—depending on vintage, and 2015 is widely considered one of the estate’s more ageworthy recent releases.

Tasting Notes
The 2015 vintage opens with the aromatic complexity that defines Daumas Gassac: a blend of Bordeaux depth and Languedoc sauvage. The bouquet is layered and evolving—blackcurrant, wild blackberry, and macerated cherry form the core, accented by aromas of eucalyptus, garrigue herbs, dried thyme, cigar box, and crushed stones. As the wine breathes, notes of graphite, leather, red plum skin, bay leaf, and subtle floral tones (violet, dried rose) emerge. There is an unmistakable wildness to the aromatics, reminiscent of pine forest, warm earth, and sun-dried herbs. On the palate, the wine is medium- to full-bodied with remarkable freshness for a southern wine. The attack is driven by bright cassis, redcurrant, and blackberry, quickly followed by more savory elements—tobacco leaf, black tea, juniper, cracked pepper, and sandalwood. The mid-palate shows both tension and generosity: the tannins are fine-grained yet firm, reflecting the Cabernet core, while the supporting varieties layer in warmth, spice, and a slightly exotic character. Acid line is vivid, cutting through the ripeness and providing lift and precision. The finish is long, intellectual, and multidimensional. Notes of cedar, iron-rich minerality, dried herbs, and dark berry linger, along with a subtle salinity and a whisper of garrigue resin. At nearly a decade of age, the wine is beginning to integrate beautifully, though it remains youthful and structured—still years away from its aromatic peak. This is a 2015 that balances ripe southern fruit with cool-climate tension and a distinctly untamed character—one of the most expressive and complete vintages of the past decade.

Food Pairing & Service
Mas de Daumas Gassac Rouge is an exceptionally versatile pairing wine because of its hybrid character: Bordeaux-like structure and Languedoc warmth. Ideal pairings weave together savory depth and herbal or earthy elements:

• Herb-crusted lamb shoulder or slow-roasted lamb with thyme and garlic
• Duck breast with blackberry reduction
• Beef daube Provençale or red wine–braised short ribs
• Wild mushrooms with rosemary and black pepper, served over polenta or pasta
• Grilled venison or wild boar with juniper berries
• Moroccan-spiced dishes that include cumin, coriander, and dried fruit
• Aged cheeses such as Comté, Ossau-Iraty, aged Manchego, or lightly smoked Gouda

Serve at 60–65°F in a large Bordeaux bowl to highlight both its finesse and aromatic sprawl. A 60–90 minute decant is strongly recommended at this stage in its life—decanting helps open the forest-floor, graphite, and herbal dimensions while softening the structured Cabernet tannins.

The 2015 vintage will drink beautifully over the next 12–20 years, gradually evolving toward notes of cedar, truffle, dried currant, and soft leather.