Mas de Daumas Gassac Rouge 2015 (Magnum)

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Mas de Daumas Gassac Rouge 2015 (Magnum)

Producer: Mas de Daumas Gassac | Appellation: IGP Saint-Guilhem-le-Désert – Cité d’Aniane, Languedoc, France
Vintage: 2015 | Format: Magnum (1.5L)
Blend: Primarily Cabernet Sauvignon, with Merlot, Cabernet Franc, Syrah, and other varietals
Drinking Window: 2020–2045+ | Aging Potential: 30+ years

The Wine

The 2015 Mas de Daumas Gassac Rouge in magnum format is a superb expression of one of the Languedoc’s most iconic estates. Often described as the “Grand Cru of the Languedoc,” this wine showcases remarkable depth, elegance, and longevity. The magnum format enhances the wine’s ageing potential, preserving freshness while allowing for slow, graceful evolution. The 2015 vintage delivers concentration, balance, and aromatic complexity in equal measure.

Tasting Notes

Nose: Expressive aromas of blackcurrant, blackberry, plum, and cassis, layered with notes of violet, graphite, tobacco, Mediterranean herbs, and subtle spice.

Palate: Full-bodied and structured, with a dense core of dark fruit framed by refined, fine-grained tannins. Notes of cocoa, cedar, and gentle oak influence add depth, while vibrant acidity maintains balance and lift.

Finish: Long, elegant, and persistent, with lingering mineral, spice, and dark fruit nuances.

Producer Details

Founded in 1974 by Aimé Guibert, Mas de Daumas Gassac revolutionised Languedoc winemaking by focusing on terroir-driven, Cabernet-led blends of exceptional quality. Nestled in the cool Gassac valley, the domaine benefits from a unique microclimate and meticulous vineyard practices. Its wines are celebrated for their balance, complexity, and remarkable capacity to age.

Wine Details

Vinification: Fermented in temperature-controlled vats; aged 12–18 months in French oak barrels (approximately 30–40% new)
Alcohol Content: ~13.5–14% ABV
Cellaring: Drinking well now, with the ability to cellar confidently through 2045+; magnum format enhances longevity

Food Pairing Suggestions

Perfect with:
– Roast beef or rib of beef
– Lamb shoulder or leg of lamb
– Venison or game dishes
– Hearty stews and casseroles
– Mature hard cheeses