2000 Mas de Daumas Gassac

Pale orange. Light, fully mature almondy nose and very round (low acid) on the palate. The fruit (a quarter each of Chardonnay, Viognier and Petit Manseng with a mix of others) is fading but it's fun. If fading fast. (JR)

69.5% Cabernet Sauvignon, 12.4% Merlot, 3% Cabernet Franc, 1.3% Tannat, 4% Malbec, 1.4% Pinot Noir, 7.4% Syrah, 1% rare varieties. TA 3.48  g/l (sulphuric) , pH 3.52. Tremendous nose – really expressively scented: blackcurrant, olive, earth, chocolate, cedar. Chunky tannins and formidable substance on the palate – great stuff. Certainly more tannic than younger vintages, but it is in balance, and has a gravitas that really stands out. (RH)

I had to guess at the alcohol since there was a mark over the relevant figure on the label. 80% Cabernet Sauvignon and the rest is a big mix. Pale evolved ruby. Tasted immediately after two rather smart 2000 St-Emilions, this by no means disgraced itself and arguably had more complexity and grunt. Lovely sweetness on the finish but really appetising savoury fruit beforehand. Good freshness too. Some floral notes on the nose and a little dusty soil taste on the palate. Good wine! (JR)