The historic Mas de Daumas Gassac was founded in 1974 by Aimé & Véronique Guibert. While the couple were keen on planting crops, they weren’t certain which crops would thrive until a soil scientist from the University of Bordeaux tested the glacial limestone soils (akin to those in the Cote d’Or) and convinced them to plant grapes. Today, winemaker Samuel Guibert and his four brothers each manage different aspects of the family business.
The valley, which benefits from the nearby sea and mountains, is dotted with a patchwork of small, forest-enclosed parcels that span over 40 different grape varieties. This rare and diverse assortment, dominated by Cabernet Sauvignon, make up the unique Gassac blends, often referred to as the Grand Crus of the Midi (South of France).
Organic farming, slow and cool wild yeast fermentations, low sulfur additions, and 12-15 months of barrel aging, are all intentional steps in producing red and white wines that have a vibrancy and approachability in their youth but can more than stand the test of time. In fact, they are well worth the wait!
Sign up to get the latest on sales, new releases and more …
