Tag Archives: Daumas Gassac

Mediterranean Cabernet

Posted on by
Reply

My reference point for characterizing Cabernet Sauvignon has always been Bordeaux, or more specifically its Left Bank. Even though the wines are blended, and even though only a minority actually contain a majority of Cabernet Sauvignon, still the top wines–especially the Grand Cru Classés of the Médoc–track the character of Cabernet Sauvignon, from its herbaceous nature pre-1982 to its overt fruitiness today. Those wines are still my standards for comparison when assessing varietal Cabernet Sauvignon from the New World, even though acknowledging that in some regards Bordeaux now follows the imperatives of Napa Cabernet Sauvignon. But the same factors are in play, most especially the balance of fruit to structure.

But this reference point has failed me in looking at Cabernet Sauvignon from the Mediterranean. It’s partially effective in considering the super-Tuscans of Bolgheri; although the tannins there are softer, the structure somehow sunnier, there remains a relationship. I had a much more difficult time applying criteria from Bordeaux to a vertical tasting of Mas de Daumas Gassac. Since 1978, Daumas Gassac has been producing a Cabernet Sauvignon-dominated blend at Aniane. It’s usually around 80% Cabernet Sauvignon (although the extremes are as low as 65% or as high as 90%), and the other varieties in the blend have changed somewhat over time. Initially they were mostly Malbec, Tannat, Merlot, and Syrah; by 1990 they were described as Cabernet Franc, Syrah and Merlot; and today the label just says “several other varieties,” which includes a real hodge podge.

I don’t think that’s the determinative issue anyway, which is more a reflection of two or perhaps three things. The Cabernet Sauvignon was planted in the  mid seventies with a selection that the nursery told them had come from Bordeaux in the first part of the twentieth century. “It looks quite different from modern Cabernet Sauvignon; in fact the Bordelais sometimes have difficulty in recognizing the variety,” Samuel Guibert told me. It forms long thin bunches with very loose grapes, and a crocodile skin, and gives low yields. The interplay of climate and terroir is also distinctive, since the vineyard is in a small valley with a pronounced microclimate that gives extreme diurnal variation. And there’s a determination to make a traditional wine. “We belong more to the Bordeaux 1961 attitude – wine with 12.5% alcohol and good acidity. Only 15% new oak is used to get finesse,” says Samuel.

Although the avowed intention is to produce a Grand Cru of the Languedoc, I was not easily able to relate the wines to traditional claret (by which I suppose I mean Médoc pre-1982). I felt that the wines fell into two series: those dominated by perfume rather than herbs, very soft and gentle on the palate; and those with a more savory bent. Aniane is right on the edge of the Languedoc, close to the point at which there are said to be Atlantic as well as Mediterranean climatic influences–indeed the small AOCs of Malepère and Cabardès not far away are allowed to plant the Atlantic grape varieties–and I’ve been wondering if what we might be seeing here are the differences between years in which Mediterranean influence or Atlantic influence dominated the weather pattern. In the Mediterranean camp come the vintages of 2001, 1990, 1985, and 1983; in the Atlantic camp come 2005, 1996, 1988, 1982. The Atlantic vintages are more obviously Cabernet-based; it can be more difficult to perceive Cabernet in some Mediterranean vintages. The extremes were 2005, which showed a pretty clear Cabernet rasp; and 1985, which I might have mistaken for Grenache. It’s especially interesting when successive years show quite opposing characters: 1983 versus 1982, and possibly 1986 versus 1985, although it was difficult to tell because the 1986 was slightly corked. The Atlantic years showed something of that lacy, delicate, structure of claret of years gone by; I would find it harder to relate them to the Médoc wines of today. The Mediterranean years seemed to have as much in common with wines of the south as with Bordeaux.

The most impressive wine, in the proper sense of the word, was the Cuvée Emile Peynaud from 2001. Every year, the wine from a plot of the oldest Cabernet Sauvignon is vinified separately. The decision is made only just prior to assemblage whether to include it in the regular bottling or to make a special cuvée. The first vintage was 2001; subsequent vintages have been 2002, 2007, and 2008. The wine was darker than any of the regular bottlings, almost inky, redolent with aromas of new oak, and intensely fruit driven on the palate. In a blind tasting it would give a top Napa Cabernet a run for the money. I’d expected a more intense version of the regular wine, but this was almost its antithesis. I feel about it somehow the same as I do about Petit Verdot; fantastic to taste, you can see at once what a few of barriques of this quality would do to lift the blend, but do you want to drink it by itself? I think if I were to split a bottle over dinner, I’d rather have the Daumas Gassac 2001.

The killer vintage of Daumas Gassac was the 1988. I was with a group of contemporaries, who remember when claret was claret, and as the 1988 was tasted, there were appreciate murmurs praising the delicious herbaceousness. This could easily have been a Grand Cru Classé in the style of a good vintage from around the seventies, with that lovely balance of fruit to savory elements, so poised you have to hesitate as to whether fruit or savory is the dominant influence, with complexity added by that very subtle suggestion of herbaceousness. No one would dare use the word herbaceous in modern Bordeaux, but in turning herbaceousness into a pejorative description of wine, we’ve definitely lost something.

Tasting notes

Wines were tasted in June 2012 except for 1983 and 1982 which were tasted in November 2011.

Vin de Pays de l’Hérault, 2005

Still youthful in appearance. A rush of perfume when the glass was filled, then some savory undertones. The sense of perfume carries over to the palate, with a faint aromaticity identifying its southern origins, but quite fresh on the palate, although different from Bordeaux’s savory tang. Then a Cabernet rasp shows itself on the finish. which shows more dryness as time passes in the glass, making the wine seem a little rustic. Tertiary development seems about to begin. Moderate alcohol emphasizes the lightness of the style – no heavy handed modern extraction here. The wine certainly rounds up in the glass, so perhaps that initial rustic impression will ameliorate with time.   12.5%  88 Drink now to 2020.

Vin de Pays de l’Hérault, 2001

Maturing now to a garnet appearance and giving an immediate impression on the nose of some development with a whiff of tertiary aromas replacing an initial, more perfumed impression. The palate makes a more savory impression, although with still with the soft edge of the south. This now presents quite an elegant balance, indeed, delicate would be a fair description. It’s certainly much lighter than Bordeaux would be from the same vintage. Character is a bit amorphous, the wine somehow fails to declare itself, although it’s very appealing for current drinking.   13.0%  89 Drink now to 2016.

Vin de Pays de l’Hérault, 1996

Restrained nose somewhere between perfumed and savory. Smooth palate, but with a faint rasp of Cabernet on the finish. At first the tannins seem just a touch rustic, but then the wine reverts to elegance as the fruits take over. That rasp disappears with time in the glass, although the fruits show a nicely rounded Cabernet character, which is to say just a suspicion of savory development. This is an Atlantic vintage.   13.0%  91 Drink now to 2020.

Vin de Pays de l’Hérault, 1990

Delicate and refined, with just a touch of structure showing on the finish, but a sense of dilution as the fruits begin to lighten, slightly nutty and delicate, with a faintly glyceriny impression on the finish. The fruits are soft and appealing, but does it have enough character? It’s superficially delicious, but without any determined structure may not improve any further, and may lose its interest as there isn’t really enough flavor variety to withstand much further lightening of the fruits.  This is clearly a Mediterranean vintage. 12.6%  88 Drink now to 2016.

Vin de Pays de l’Hérault, 1988

There’s an immediate impression of Bordeaux here with a faint but delicious herbaceous touch showing: the wine immediately produced appreciative noises all round. It’s right at the tipping point from fruity to savory with just a faint touch of perfume adding to the herbs to show that you’re in the south. There’s still enough structural support for a few years as the wine continues to develop in the savory direction. You might think here in terms of a Grand Cru Classé from Bordeaux, except that the structure is a bit softer. This takes you back to the time when you could use herbaceous as a description in the context of delicious, and when cabernet was elegant rather than powerful. This is the most classically “Atlantic” of the vintages.  12.7% 92 Drink now to 2020.

Vin de Pays de l’Hérault, 1985

Following the path of Mediterranean vintages, this is now turning somewhat nutty on the palate, and this is a bit too noticeable on the finish for comfort. Certainly it’s soft and appealing, in an overtly southern way, with nice fruits – but not a lot of structure behind. This might be difficult to place as Cabernet Sauvignon in a blind tasting; I think you’d be more inclined to think in terms of warmer climate varieties. No doubt this reflects the brutal summer with very hot conditions through September and October.  87  Drink now to 2016.

Vin de Pays d’Hérault, 1983

Still a fairly dark color. An intriguing slightly floral note on the nose, almost a whiff of violets à la Margaux, conveying a vague sense of garrigue but one that is more floral than herbal. The ripeness of the fruits is evident on the palate, giving a kick of sweetness to the finish. Black fruits on the palate show more as blackberries than blackcurrants, but with a fleshiness on the midpalate, presumably from the Merlot and Syrah. Still youthfully vibrant, and I’m struck by the warm tones of the palate with chocolaty hints on the finish. Age has brought a definite softness rather than the savory development that’s common in Bordeaux; in fact, the wine shows surprisingly little tertiary development. 13.0% 92 Drink to 2017.

Vin de Pays d’Hérault, 1982

The immediate impression on nose and palate is that this wine more shows Atlantic influence with a resemblance to the savory development of old Bordeaux. The nose is relatively savory compared to the gentle, soft, perfumed fruits of the 1983, and there’s a very slight touch of herbaceousness. This spectrum follows through to the palate, which makes a more classical food wine than the 1983. There is lovely flavor variety right across the palate. A faint impression of cedar develops on the finish, giving a Graves-like impression. There are the first signs of the fruits beginning to dry out, as the wine becomes dumb in the glass to show an austere finish of residual tannins, then reversing itself to let the fruits hang out again. At peak moments there’s a lovely balance and classic impression of Cabernet, but it is getting close to time to drink up. 13.0% 93 Drink to 2015.

Cuvee Emile Peynaud, 2001

I do wonder what Emile Peynaud would have thought of this wine, which comes at you in a full knock-your-eyes-out international style. Much darker in color than the Daumas Gassac of the vintage, with an intense nose of pure Cabernet­ – sweet, ripe, dense, rich, nutty, a touch of vanillin­­ – loaded with new oak. This is a lovely wine: no one could complain about the quality. But it’s not simply a more intense version of the Daumas Gassac bottling, it’s altogether in a different style, modern where the Gassac is traditional, oaky where the Gassac relies on fruits It doesn’t seem even to have started to age. 13.0%  91 Drink now to 2022.

Advertisement

Where Has All the Cabernet Gone?

Posted on by
Reply

Bordeaux is the world’s largest producer of Cabernet Sauvignon, with 28,000 hectares planted. Only a small part – perhaps 15% – goes into wines dominated by Cabernet Sauvignon; the rest is blended into wines where the dominant component is Merlot. Generally unknown, but running a fairly close second in plantings, is the south of France, with 22,000 hectares altogether in Languedoc and Provence (mostly in Languedoc). But how many interesting Cabernet-driven do you know from the south? What are they doing with all that Cabernet?

I spent a week in the Languedoc last month looking for Cabernet as part of the research for my book Claret & Cabs. I found half a dozen interesting producers and obtained a renewed respect for the practice of blending, whether with Bordeaux varieties or others. I wanted to know whether Cabernet Sauvignon in the south retained a typicity like Bordeaux or more resembled the warmer climates where it is grown in the New World.

I started my tour at Finca Narraza in Roussillon, not far from Perpignan just north of the Pyrenees, where Corinne and Gérard le Jan have a twenty year old vineyard of Cabernet Sauvignon. Interestingly, there’s just as much vintage variation here as in Bordeaux. Cabernet does well when the climate is Atlantic, but can be difficult to handle when it rains and the wind comes from the mountains or when the weather is too hot and it ripens too quickly. The main cuvée is an equal blend of Cabernet and Syrah, and the dominant influence seems to vary with the year. In either case, it’s fair to say that the wine shows more the aromatic influence of the south than of Bordeaux.

An interesting opportunity to see what a Bordeaux blend achieves in the south came from Verena Wyss, near Pezenas.  In the Belcanto cuvée, the structure of the Cabernet comes through quite clearly, but the aromatics are more those of the south, fruity and perfumed, than of the more savory tradition of Bordeaux. “There is no problem ripening here; it  is warmer and drier than Bordeaux. The training system needs to protect the fruit against excess heat, the opposite of tradition in Bordeaux where it needs to ensure good sun exposure. The problem here is not getting good maturity, it is avoiding over-maturity; the only answer is to harvest when the grapes are ready and not wait too long,” says Verena.

Another interesting insight came from the ability of Petit Verdot to ripen reliably in this climate,  which enables Verena to produce the La Tonga blend of 60% Cabernet to 40% Petit Verdot. Her I felt that the spiciness of Petit Verdot dominated the palate, making an attractive young wine, but I wondered whether it would age well. I received a partial answer when I visited Marc Benin at the Domaine de Ravanès, just a little farther west, where there is both a 100% Petit Verdot and a 50:50 blend of Petit Verdot with Merlot. “I don’t want to make a Bordeaux, I want to make a wine of the Languedoc, but with the Bordelais varieties. Here the Petit Verdot achieves the same maturity as the Cabernet Sauvignon and gives an interesting, structured wine,” Marc told me. Tasting these wines from 2002 and 2000 showed that Petit Verdot really matures very slowly indeed; I was left uncertain whether it would ultimately develop the same interest with age as Cabernet Sauvignon. But a vertical tasting of monovarietal Cabernet Sauvignon from 2007 back to 1995 showed some difficulty in getting a complete structural balance. The youngest vintage showed nicely concentrated fruits, but still a good way to go to maturity. “The Cabernet can be too strong. It’s not ready to drink straight away, you need to wait 3-4 years,” Marc said, explaining why he now blends the Cabernet with Merlot. Older vintages showed nice development, much along the lines of traditional Bordeaux, with savory and even herbaceous elements coming out. I was left with the impression that, just as in Bordeaux itself, blending produces a more complete and complex wine. A similar classic impression came from the Cabernet-Merlot blends at Domaine de Perdiguier, close by, where I revisited the question as to the typicity of Cabernet Sauvignon in the south. These wines sufficiently resembled Bordeaux AOC as to provoke me into realizing that by now I had made the transition into looking for something different in the south.

The pioneer for Cabernet Sauvignon in the Languedoc is Mas de Daumas Gassac, where the blend has now settled down at around 80% Cabernet Sauvignon with the remaining 20% consisting of a wide range of varieties, including the traditional Bordeaux varieties. The other varieties vary somewhat: initially they were mostly Malbec, Tannat, and Merlot; by 1990 they were described as Cabernet Franc, Syrah and Merlot; and today the label just says “several other varieties.” Daumas Gassac is not looking for the modern jammy fruity style. “We belong more to the Bordeaux 1961 attitude—wine with 12.5% alcohol and good acidity. Only 15% new oak is used to get finesse. The wine is no more typical of Bordeaux than it is Languedoc,” says Samuel Guibert, the current winemaker.

Almost adjacent, however, is the Domaine de la  Grange des Pères, where the attitude is almost the antithesis of Daumas Gassac but the wines are equally interesting. Daumas Gassac today, albeit way off the beaten track, is a modern facility with a snazzy tasting room, and constant trek of visitors.  Grange des Pères has a utilitarian appearance, it’s not especially easy to make an appointment with Laurent Vaillé who is nothing if not reticent, but the rendezvous, if successful, takes place in the working cave, where samples can be tasted from barriques. The wine is a blend of roughly equal proportions of Syrah and Mourvèdre with a minor component of 20% Cabernet Sauvignon. Minor, but essential. “The Cabernet Sauvignon is like salt in food. I do not want Cabernet Sauvignon to dominate my assemblage. Grange des Pères should have a southern character, but with freshness and that’s what the Cabernet Sauvignon brings,” says Laurent. Tasting barrel samples, you can see what each variety brings to the blend. All are rich and powerful with a good level of tannins, the Syrah full of rich, deep back fruits, the Mourvèdre distinctly spicy, and the Cabernet herbal and fresh. It’s not so much the acidity of the Cabernet as such, but the tightness of its structure that freshens the blend. Without it, the wine would have more of that jammy fruit character of warm climates. So here the Cabernet in effect is playing a moderating role on the sheer fruit character of the other varieties: almost exactly the opposite of the role it plays elsewhere as a “cépage ameliorateur” in strengthening weak varieties.

Over in Provence, the pioneer for blending Cabernet Sauvignon with Syrah was Eloi Dürrbach, who planted the vineyards at Domaine de Trévallon, near Saint-Rémy-de-Provence, just south of Avignon, in 1973. In the (relatively) cool microclimate at Trévallon, the two cépages play the traditional complementary roles: Cabernet Sauvignon can be austere, but Syrah softens it (without acquiring the jammy notes of the southern Rhône). Barrel samples of the two varieties before assemblage (which takes place only just before bottling) show more similarities than differences: in the 2010 vintage, both cépages showed dense black fruits with good tannic support, with the Syrah just a touch more aromatic and the Cabernet just a touch sterner. The interesting comparison was with a pre-assemblage blend, made because there wasn’t enough of either separate cépage to fill another foudre.  The increase of complexity was obvious, combining roundness with precision, sternness with aromatics. Usually the Syrah is a little more evident as an influence than the Cabernet, says Antoine Dürrbach, but it varies from year to year. There is no attempt here at instant gratification: usually the wine does not open up for ten years, he told me, but then it will last another decade. Indeed, the 2001 vintage was just beginning to open up in October 2011. I would be inclined to say that it has something of the aromatics of the south combined with the texture of Bordeaux. The whole is certainly greater than you might expect from the sum of the parts tasting the individual varieties.

My last stop to investigate blends of Cabernet with southern varieties was at Domaine Richeaume, farther east in Provence, located just underneath Mont Sainte Victoire. The backdrop to the vineyards could be a painting by Cézanne. There’s a small production of monovarietal Cabernet Sauvignon, the Columelle cuvée of Cabernet and Syrah, with a small component of Merlot, and the Tradition cuvée which is equal Cabernet Sauvignon and Grenache. The Cabernet gives the impression that seems to prevail with a monovarietal all the way from Bordeaux to Provence: more precision and elegance than the other varieties or even than the blends, but less completeness, just not quite filling in entirely on the mid palate. Syrah by itself goes the other way: lovely aromatics to the fore. Columelle is a good compromise: Syrah aromatics with that structure of Cabernet underneath. I wasn’t quite sure with the Tradition whether Grenache was filling in the fleshiness the Cabernet lacks by itself, or whether the Cabernet was giving structure to an amorphous Grenache, but it did not seem to me that the marriage was a complementary as Cabernet and Merlot.

They are quite disdainful in Bordeaux about growing Cabernet in the south. “It’s a big mistake,” the Directeur at one second growth blurted out when I asked what he thought about growing Cabernet there. “There isn’t any Cabernet in Languedoc,” one senior figure on the Bordeaux wine scene said, when I mentioned that I was visiting Cabernet producers there. But there are certainly interesting wines, based on Cabernet Sauvignon or containing a significant proportion of it, in Languedoc and Provence. They are no challenge to Bordeaux, not because they are necessarily inferior to it, but because their overall flavor spectrum is different: whether the Cabernet is a monovarietal, blended with Bordeaux varieties, or blended with other varieties, it takes on at least a partial tinge of the aromatics of the south. But none of the top wines fit into the rules for AOC, and they have not been imitated to any significant extent by others. So they create no halo effect to lift up the region. And in terms of the total production of Cabernet Sauvignon in Languedoc and Provence, my attempts to identify wines of character might account perhaps for a couple of hundred of the twenty thousand hectares. What are they doing with the rest?

The vast majority of Cabernet Sauvignon in the Languedoc goes into relatively inexpensive brands, produced on a relatively large scale for France. In fact, the Languedoc is France’s largest source for varietal-labeled Cabernet Sauvignon.  (The authorities would not give me any official figures for production of Cabernet Sauvignon in the Vin de Pays of the Languedoc, but I calculate there must be around 10 million cases of Cabernet Sauvignon or wines based on Cabernet. This compares with a total production for generic AOC Bordeaux of around 25 million cases, most of which has Cabernet Sauvignon only as a minor component.) Should the Bordelais be quite so disdainful of the varietal-labeled brands under the Vin de Pays labels? Given the inroads that have been made into the market at the level of Bordeaux AOC by varietal-labeled New World wines, isn’t the Languedoc more a threat by fifth column since it combines the mystique of being French with the varietal-labeling that appeals at this level of the market, and a more forward, fruit-driven style?

Finca Narraza, Vin de France, 2008

This equal blend of Syrah and Cabernet Sauvignon shows an impenetrable black color. A touch of reduction on the nose rapidly blows off. The black fruits of cherries and plums show an impressive density on the palate, supported by fresh acidity and firm tannins that are integrating nicely. The impression in this vintage is dominated more by Syrah than Cabernet, as indicated by the rich, plummy aromatics. It’s a more powerful wine than the 2009, albeit just a touch rustic in its overall impression. It will no doubt show greater smoothness in a year or so and should drink well for up to a decade. 89 Drink 2013-2021.

Finca Narraza, Vin de France, Cuvée Raoul Blondin, 2008

An impenetrable black color with a stern nose, although this is 80% Syrah and 20% Cabernet Sauvignon. Some savage notes to the nose resemble Syrahs of the northern Rhone. The dense black fruits on the palate are ripe and unctuous, deep and long, with a chocolaty texture. The Cabernet Sauvignon gives extra backbone to this basically Syrah-dominated wine. The structure is somewhat buried under the density of fruits but should support aging for a decade. A very fine effort. 90 Drink 2013-2021.

Verena Wyss, IGP d’Oc, La Tonga, 2007

This wine is a blend of 60% Cabernet Sauvignon and 40% Petit Verdot.  Spicy nose has intense aromatics. The classic notes of Petit Verdot are really evident, with a peppery spiciness on the nose showing as all-spice on the palate, which is full of flavor and character. The deep fruits show as blackcurrants and plums, with ripe tannins in the background. The Petit Verdot gives that Rolls Royce sense of power, but does it make the flavor spectrum just a touch monotonic? 90 Drink-2020.

Verena Wyss, IGP d’Oc, Belcanto, 2007

Belcanto is a Bordeaux-like blend of 60% Cabernet Sauvignon, 30% Merlot, and 10% Petit Verdot. It shows a medium to deep ruby color with a touch of garnet indicating the first development. The restrained nose gives an impression of black fruit with some floral notes. The underlying structure shows the influence of Cabernet Sauvignon quite clearly, with smooth black fruits supported by ripe tannins. At first the tannins hide behind the fruits, but then they come through to show as dryness on the finish. This elegant wine is certainly Old World not New World, but shows a touch more overt aromatics than would be found in Bordeaux. 90 Drink now-2021.

Domaine de Ravanès, Coteaux de Murveil VDP, Petit Verdot, 2008

Petit Verdot matures well in the Languedoc, offering the opportunity to make a varietal wine. Actually, the Petit Verdot at Ravanès is usually kept for blending into the top wines, but in this year it was interesting enough to make a monovarietal, without wood exposure. The year had a dilute character overall, but the wine shows the purity of the Petit Verdot fruits. The spicy nose might easily lead you to believe there had been oak exposure. Dense fruits show purity of line similar to varietal Cabernet. This shows very well as a young wine, but there is a certain direct focus that suggests aging won’t bring out real flavor complexity. You can certainly see what Petit Verdot brings to a blend. 88 Drink now-2016.

Domaine de Ravanès, Coteaux de Murveil VDP, Cabernet Sauvignon, 2007

This was the last year a monovarietal Cabernet was produced. It is still a dark ruby purple, showing very much a Cabernet nose with austere black fruits. Ripe and rich fruits dominate the palate, supported by ripe tannins. Very good extract but still not quite ready. Nice texture: there’s no exposure to wood so the forcefulness of the Cabernet fruits comes right through from this good year. 88 Drink 2013-2018.

Château de Perdiguier, Vin de Pays des Coteaux d’Enserune, Cuvee d’en Auger, 2007

This blend of 85% Cabernet Sauvignon and 15% Merlot spends a year in new oak. It has more evident concentration and roundness than the regular bottling. This vintage is still a deep ruby color with little sign of development. Black fruits on the nose have an austere edge with a touch of smoke and chocolate. The palate of ripe black fruits shows a touch of classic herbaceousness on the finish, but accompanied by a chocolaty texture. Tannic support shows as dryness on the finish. 88 Drink now-2017.

Château de Perdiguier, Vin de Pays des Coteaux d’Enserune, Cuvee d’en Auger, 2001

Dark color with only a slight touch of garnet developing. Restrained but classic nose with those herbaceous hints of bell peppers. Nicely rounded on the palate with good freshness and attack; the bell peppers come back on the finish. This gives a rather classic impression of a Cabernet Sauvignon dominated wine, although it’s half Cabernet and half Merlot. 87 Drink now-2014.

Mas de Daumas Gassac, Vin de Pays de l’Hérault, 2008

This is an elegant wine with Cabernet Sauvignon represented in a lighter style. Fresh on the nose and palate with a slight spiciness and some aromatic complexity. The Cabernet is identified by notes of cedar, with  lively fruits on the palate which show a faint savory touch of the garrigue. For the south this is a restrained style. Good variety of flavor across the palate supported by an unobtrusive structure with tannins well in the background.  88 Drink-2017

Mas de Daumas Gassac, Vin de Pays de l’Hérault, 2006

Nose shows fresh red fruits and a touch of nuts with intimations of complexity. Elegant fruits on the palate, following the red spectrum of the nose. There’s a touch of savory influence from the garrigue. Opening up in the glass, the wine shows its delicacy, yet with the fine structure and tannic support of Cabernet. It brings back memories of some of the more delicate older vintages of Bordeaux.  90 Drink-2016

Domaine de Trévallon, 2001

This vintage is just beginning to start its evolution. It’s a medium density color with some garnet on the rim. The nose is quite developed, and shows gunflint with a touch of some tertiary barnyard aromas. The palate is less developed than the nose, showing ripe blackcurrants and plums, but the tertiary notes come back on the finish. Tannins show as dryness on the finish. Personally I’d wait another couple of years for the peak, after which the wine should hold for some time.  91 Drink now-2020.

Domaine Richeaume, Vin de France, Columelle, 2009

Black fruits drive the nose. Freshness on the palate cuts the ripeness of the fruits, which show the typical aromatics of Syrah. Although the Syrah dominates the palate, there’s a sense of restraint and finesse, which is perhaps due to the Cabernet. The overall impression is fine grained and elegant. 30% of American oak was used here. 90 Drink 2012-2020.

Domaine Richeaume, Vin de France, Cabernet Sauvignon, 2008

Some evolution on the nose has occurred in the last year. It’s a touch reduced, with some hints of gunflint and a touch of barnyard. The black fruits are quite stern on the palate. This is less open, less overtly fruity than the Cabernet blends. The good fruit concentration comes back on the finish where ripe tannins are evident. The developed notes of barnyard certainly cut the fruits: it’s an interesting question whether they will become complex enough to offset the lightening of concentration as further maturation occurs. This wine was matured exclusively in French oak. 88  Drink 2012-2018.