Mas de Daumas Gassac Rouge
マ・ド・ダウマ・ガサック・ルージュ
Mas de Daumas Gassac
Cabernet Sauvignon · Merlot · Cabernet Franc · Tannat · Malbec · Pinot Noir · Petit Verdot
About this wine
Mas de Daumas Gassac Rouge is widely considered the 'Grand Cru of the Languedoc.' Born from the unique microclimate of the Gassac Valley, where cool night breezes meet limestone-rich soils, this wine defies regional expectations. It is a complex, age-worthy blend dominated by Cabernet Sauvignon, offering profound depth, elegance, and a distinct Mediterranean character. Often compared to the finest Bordeaux, it possesses a unique soul that reflects the untamed beauty of its terroir.
This is a sophisticated wine that rewards patience; decanting for at least two hours is essential to unlock its full potential.
Sommelier's Note
"This is a masterpiece that every serious wine lover must experience at least once — the definitive proof that Languedoc can produce world-class, legendary wines."
Food Pairings
Pairs exceptionally well with roasted lamb, game meats, truffle-infused dishes, and aged hard cheeses. Its structure also complements umami-rich Japanese cuisine such as Wagyu beef steak and grilled eel with soy glaze.
When to drink it
Ideal for milestone celebrations, formal dinners, or as a centerpiece for a serious collector's tasting.
Specs
- Grape Varieties
- Cabernet Sauvignon, Merlot, Cabernet Franc, Tannat, Malbec, Pinot Noir, Petit Verdot
- Style
- Red
- Price Range
- ¥10,000-15,000
Terroir & Winemaking
Grapes are hand-harvested from low-yield, non-clonal vines. Fermentation occurs in stainless steel tanks, followed by 12-15 months of aging in French oak barrels (mostly used). No filtration or fining is performed to preserve the wine's integrity.
Frequently Asked Questions
- What does Mas de Daumas Gassac Rouge taste like?
- It offers a complex profile of blackcurrant, wild herbs, graphite, and subtle spices with firm, refined tannins — powerful yet elegant, with extraordinary depth.
- What should I pair with Mas de Daumas Gassac Rouge?
- It pairs perfectly with roasted lamb, game meats, truffle dishes, and aged cheeses. For Japanese cuisine, try it with Wagyu beef or eel with soy glaze.
- When is the best time to drink Mas de Daumas Gassac Rouge?
- It is best enjoyed between 10 to 20 years after the vintage, though it can age even longer — 30 to 40 years for exceptional vintages.
- Is it similar to Bordeaux?
- It shares Bordeaux's Cabernet Sauvignon-dominated structure but has a distinct Mediterranean soul — wilder, more earthy, and uniquely expressive of its Languedoc terroir.
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