Mas de Daumas Gassac Rouge Vin de Pays de l'Hérault 2016 'RESERVE ESTATE ex 2026'

Here is a detailed review of the Mas de Daumas Gassac Rouge Vin de Pays de l'Hérault 2016.

🏰 The winery: a "Grand Cru" of the Midi with history

The Mas de Daumas Gassac is a pioneer of the Languedoc. Its story began when geography professor Henri Enjalbert recognised the unique terroir of the Gassac Valley. He then convinced the founders Aimé and Véronique Guibert to plant vineyards there. The vineyards were created before the official Languedoc appellations even existed.

Today, the vineyard is run by the Guibert family and has achieved worldwide fame. The renowned wine guide Gault et Millau once described the red wines as the "Château Lafite of the Languedoc". Wine connoisseurs such as Michael Broadbent even counted it among the "ten best wines in the world".

🌱 Terroir & philosophy: a protected microclimate

The heart of the winery is its exceptional terroir. The approximately 50 hectares of vineyards are divided into over 70 small plots.

• Soil: The speciality is the red, glacial gravel soil (Grèzes glacées), which is extremely deep and gives the wine its famous minerality.

• Location: Nestled in 4,000 hectares of woodland, the vines benefit from a protected microclimate. The large temperature differences between day and night are crucial for the freshness and aromatic complexity of the wine.

• Biodiversity: The winery works with a philosophy close to nature. The surrounding scrubland with its herbs significantly characterises the typical aromas of the wines.

🍇 The wine in detail: grape varieties, vinification & ageing

The Mas de Daumas Gassac Rouge 2016follows the unmistakable family recipe. Vinification is traditionally based on the Bordeaux style, with long fermentation and temperature-controlled maceration. The wine is aged for 12 to 15 months in old French oak barrels.

• Grape varieties: The cuvée is dominated byCabernet Sauvignon. What makes it special is the addition of many other, sometimes exotic varieties:

  • 73% Cabernet Sauvignon

  • 7% Merlot

  • 4% Cabernet Franc

  • 4% Petit Verdot

  • 3% Dolcetto

  • 3% Malbec/Auxerrois

  • 3% Nebbiolo

  • 3% Pinot Noir

👃🍇 Tasting notes & reviews

The 2016 is no longer a baby wine, but is now beginning to realise its full potential. The critics agree that a wine of great class has matured here.

• Falstaff (Ulrich Sautter): 97/100 points."Elderberry, red pointed pepper, cassisand a hint of menthol on the nose. Also rock flour. In the mouth, the wine has very good tension, an intense but still fine acid nerve runs through the structure, the tannins are still plastic and firm, dissolve juicy and leave the place in the finish to a penetrating and long-lasting tactile minerality. For the long haul!"

• Vinous (Nicolas Greinacher):"A cracker. As you swirl the glass, majestic garrigue, crushed violet, cassis pastille, liquorice and verbena tea elements unfold . Built around a core of polished tannins and held in check by a refreshing acidity, the 2016 masterfully combines power and finesse. It deserves applause."

• Jancis Robinson (Tamlyn Currin): "The wine shows complexity with notes of spice, olive, iron and aniseed.

• World's Best Sommeliers' Selection: "The nose is a wild mix of spiced blackberries, ripe black plums, savoury black olives and freshly crushed herbs. On the palate , mulberries and dark chocolate are joined by sweet spices such as cinnamon and clove.

• Further notes: The wine shows an opaque red-purple colour with almost irresistible, youthful notes of musky rosebuds and crunchy black fruits.

📆 The 2016 vintage: freshness and concentration in the dryness

The 2016 vintage was characterised by extreme weather conditions in the Languedoc. A very wet spring was followed by a hot and dry summer with extreme drought.

These conditions led to very low yields (sometimes over 40% less yield), which increased the concentration of the berries enormously. The cool nights came to the rescue , ensuring the freshness and slow ripening of the grapes. The result is a wine with an impressive balance between concentrated fruit and lively freshness.

⏳ Ageing potential & drinking recommendation

The 2016 is no longer a wine for long storage, but is now in its optimal drinking window.

• Drinking maturity: The wine is ready now and can be enjoyed until around 2031. Decanting for 3-4 hours is recommended.

• Storage potential: With good storage (cool, dark cellar), it can be kept until 2051 without any problems .

🍽️ Food recommendation

The combination of structured tannins and lively acidity make it a versatile accompaniment to strong dishes. It is an excellent accompaniment to:

• Beef (e.g. boeuf bourguignon or steak au poivre)

• Lamb (e.g. leg of lamb with Mediterranean herbs)

• Game (e.g. wild boar or venison)

💎 Summary

The Mas de Daumas Gassac Rouge 2016 is a great wine from a challenging but ultimately great vintage. With top scores of 97 Falstaff pointsand endorsements from Vinous and the Jancis Robinson editorial team, it is a prime example of the art of this legendary winery. At its optimum maturity, it now combines concentrated fruit with breathtaking freshness and minerality - an absolute delight for connoisseurs.