Paul B. wrote:Picked up some of the 2002 Mas de Daumas Gassac (Vin de Pays de l'Hérault) on the weekend, and the lady at Vintages said that an hour of decanting should be enough to bring this baby out of its youthful slumber. Given that I've gotten spotty advice even from Vintages staff over the years, I was wondering what some of you folks would suggest for decanting. I would expect the '02 to be somewhat closed now, but the thing is that I am going to open one anyway for Easter weekend as we gather around and watch Mondovino again.
Any thoughts?
Well, I tasted this at a trade tasting a while back (half a year or so IIRC, I don't think it was even bought to Finland by then, this was just an odd bottle floating around the Finnish importer). I thought it surprisingly evolved and very open. I really don't know what's happened to it in the ½ year, but based on my experience and what you were told I would trust the Lady at Vintages. Depends on how many are drinking it of course - if just a few, I think the hour is fine as it will also develop in glass (always interesting, IMO), but if afraid it will still be tight, decant more as it will easily stand air. By the time I got my taste it had been open for about 1½ hours and it was fine.
I hope someone with more recent experience will chime in as re-reading my post makes it seem very ambiguous and of little use
Posted: Mon Apr 10, 2006 1:30 pm