I've recently purchased some white 2002 Reserve de Gassac on the
strength of having a bottle at a friends house, so no tasting notes,
I'm afraid. It is rather good but has a taste of something I don't
quite recognise. Unusually (compared with Mas de Daumas Gassac) it
doesn't have a backlabel with a varietal breakdown.

Looking round the Daumas Gassac website I noticed that one of the
Moulin de Gassac whites is composed of Servent, Clairette and Sauv
Blanc. Two of these I know, but Servent is new to me. It isn't
mentioned in Jancis Robinson's Guide to grape varieties either. Does
anyone know if its a southern French name of something more well
known? If not, does anyone know anything about the variety?

On a related point, anyone know how the 95 Mas de Daumas Gassac red is
coming along? I last tried it in 2000 when it was hard as nails but
with the most amazing nose of dried fruit, peel and treacle. I now
only have one half bottle left for checking its progress.

James
James Dempster (remove nospam to reply by email)

You know you've had a good night
when you wake up
and someone's outlining you in chalk.

On Sat, 24 Apr 2004 08:50:32 +0100, James Dempster
> wrote:

>I've recently purchased some white 2002 Reserve de Gassac on the
>strength of having a bottle at a friends house, so no tasting notes,
>I'm afraid. It is rather good but has a taste of something I don't
>quite recognise. Unusually (compared with Mas de Daumas Gassac) it
>doesn't have a backlabel with a varietal breakdown.
>
>Looking round the Daumas Gassac website I noticed that one of the
>Moulin de Gassac whites is composed of Servent, Clairette and Sauv
>Blanc. Two of these I know, but Servent is new to me. It isn't
>mentioned in Jancis Robinson's Guide to grape varieties either. Does
>anyone know if its a southern French name of something more well
>known? If not, does anyone know anything about the variety?
>

It is an oriental table grape imported into Europe in 1864 by a french
admiral, who brought it into Toulon and planted it in this area (where
I live...). Apparently it is Moldavsky Bely. Used to be erroneously
considered the same as gros vert. There are only 750 ha left in the
Herault, and it is still being eliminated. There are a few hectares
left in Italy.

>On a related point, anyone know how the 95 Mas de Daumas Gassac red is
>coming along? I last tried it in 2000 when it was hard as nails but
>with the most amazing nose of dried fruit, peel and treacle. I now
>only have one half bottle left for checking its progress.

I am not a fan of Daumas Gassac reds, only in the sense that one can
find far better reds at that price in that region. Grange des Peres is
only a few dollars more, but at least 10 times better. Nearby Domaine
de la Marfee is cheaper, and much better than red DG. Same goes for
Barral, Aupilhac, Peyre Rose, etc..

I do like DG whites, they have a nice freshness when young, although
the viognier can be overpowering and heavy, and I have often
experienced banana aromas on very young wines. With time they mellow
out and become very complex and elegant, yet maintaining their
southern character.

Mike



Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Mon, 26 Apr 2004 10:08:57 +0200, Mike Tommasi >
wrote:


>It is an oriental table grape imported into Europe in 1864 by a french
>admiral, who brought it into Toulon and planted it in this area (where
>I live...). Apparently it is Moldavsky Bely. Used to be erroneously
>considered the same as gros vert. There are only 750 ha left in the
>Herault, and it is still being eliminated. There are a few hectares
>left in Italy.
>
Many thanks. A real oddity!

>>On a related point, anyone know how the 95 Mas de Daumas Gassac red is
>>coming along? I last tried it in 2000 when it was hard as nails but
>>with the most amazing nose of dried fruit, peel and treacle. I now
>>only have one half bottle left for checking its progress.
>
>I am not a fan of Daumas Gassac reds, only in the sense that one can
>find far better reds at that price in that region.

I paid GBP 12 or so per bottle, including duty and VAT so I'm quite
happy with it.

James
James Dempster (remove nospam to reply by email)

You know you've had a good night
when you wake up
and someone's outlining you in chalk.

Mike Tommasi > wrote:
: On Sat, 24 Apr 2004 08:50:32 +0100, James Dempster
: > wrote:


: I am not a fan of Daumas Gassac reds, only in the sense that one can
: find far better reds at that price in that region. Grange des Peres is
: only a few dollars more, but at least 10 times better. Nearby Domaine
: de la Marfee is cheaper, and much better than red DG. Same goes for
: Barral, Aupilhac, Peyre Rose, etc..

Mike, I'll second the Domaine de la Marfee: good wines at good prices (I
think I paid US$ 10 for their basic red). Stopped drinking Daumas Gassac
reds after the 1989 vintage, which I had bought at good prices back then.

: I do like DG whites, they have a nice freshness when young, although
: the viognier can be overpowering and heavy, and I have often
: experienced banana aromas on very young wines. With time they mellow
: out and become very complex and elegant, yet maintaining their
: southern character.

: Mike



: Mike Tommasi, Six Fours, France
: email link http://www.tommasi.org/mymail

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