We had a fantastic sell out tasting and dinner at Gordan Ramsay’s Maze restaurant in Mayfair last night with special guest Samuel Guibert, who is the Owner and Head Wine Grower of Mas de Daumas Gassac Grand Cru wines.
We were particularly fortunate to have Samuel fly in from San Francisco for one night on his way to France to talk us through his very special wines.
After a reception of Daumas Gassac Rose Frizzant 2012 in Magnums, we sat down and sampled the Daumas Gassac Rouge 2013 in barrel sample. This is their current En Primeur red and tasted remarkably well given it is so young in its life cycle, indeed it has six months or so to go before bottling.
Our next wine was Daumas Gassac Blanc 2013 – this is made up of around 20 different grape varieties – primarily Viognier, Chardonnay and Petit Manseng and it was superb, a real ‘crowd pleaser’. (we consequently sold out of our remaining 5 cases of UK stock since last night!)
For the main course and cheese course, we sampled Daumas Gassac Rouge 2011 and 2005, the latter being decanted by the sommelier beforehand. Both tasted very well, the 2011 being somewhat more fruit driven and was especially popular amongst the group.
Last up was the 2011 Vin de Laurence, a first time taste of this very rare unctuous and complex wine for all of us in the room. Made principally from Muscat, it complemented our chocolate dessert admirably.
Many thanks to all that supported the event, it certainly was one of the most successful dinners we have hosted so far.