2003 Mas de Daumas Gassac

65% Cabernet Sauvignon, 8.1% Merlot, 6% Cabernet Franc, 0.3% Tannat, 3.5% Malbec, 1.6% Pinot Noir, 7.2% Syrah, 8.3% rare varieties. TA 3.49  g/l (sulphuric) , pH 3.69. Jammy fruit – very much a product of the vintage. Tannins are slightly furry and hard-edged, and the finish fades quickly. Doesn’t seem to be developing into the complexities that the 2004 or 2007 are showing, for example. (RH)

80% Cabernet Sauvignon, 20% mixed others. Smudgy ruby. Slightly rusty nail nose. Very tough tannins grip the palate and rather swamp the fruit. No lift. A second bottle had a little more fruit and less rusty nails but it was still painful to taste. I'll try it again tomorrow – the label urges one to decant it in the morning for the evening…. Definitely better after 48 hours! Those tannins are still pretty stiff, but not dry in the usual ‘03 way. Fruit smoother. but this is a puzzling wine. I’d love to see that terroir harnessed to Languedoc varieties. (JR)