Mas de Daumas Gassac

Located in the Hérault hinterland, Mas de Daumas Gassac was founded by Aimé and Véronique Guibert in 1970. The 50 hectares of vineyards are planted with old, non-cloned grape varieties. This authenticity quickly contributed to the reputation of Mas de Daumas Gassac wine. In fact, the advice and assistance of the renowned oenologist Emile Peynaud enabled the couple to produce, in 1978, the estate’s first vintage. 

Thanks to its gravelly soil, many grape varieties are grown here, including Cabernet Franc, Cabernet Sauvignon, Malbec, Syrah, and other rare varieties. Red, white, and even a sparkling rosé are aged in barrels with passion and expertise.

French expertise

On these Hérault estates, the Guibert family works with care and respect for the vineyards. One guiding principle reigns supreme on the estate: the environment. To preserve the forest, the family has decided to cultivate their vines on small plots of land. Indeed, the Guiberts are deeply committed to preserving the wild natural landscape that surrounds them. Furthermore, the only compost they use is made from sheep manure from the Larzac region.

The magnificent Mas de Daumas Gassac estate, nestled among rocky hills, yields low harvests and produces charming, highly original wines, imbued with the Languedoc sunshine and the salty sea mist of the Mediterranean, primarily under the Vin de Pays de l'Hérault appellation.

With its IGP St. Guilhem-le-Désert designation, this wine is a blend of 75% Cabernet Sauvignon and 20 other rare grape varieties. Aged in oak barrels for up to 15 months, this red wine should be served between 17 and 18°C. It should be decanted at least 3 hours before serving. Mas de Daumas Gassac Rouge pairs well with red meats, game, or cheese.

Made from a blend of grape varieties such as Viognier, Chardonnay, Petite Manseng, Chenin Blanc, and other high-quality varieties, this wine is fermented in a stainless steel tank for up to 4 months. Mas de Daumas Gassac Blanc should be served between 10 and 12°C. This white wine pairs perfectly with oysters au gratin, scallops, pan-seared foie gras, or citrus fruits.

Delicately sparkling, this Frisant rosé is made from Cabernet Sauvignon, Mourvèdre, Pinot Noir, and Sauvignon. Fermentation in closed tanks ensures that this wine has fine bubbles. The Mas de Daumas Gassac Rosé Frisant is best served chilled (between 4 and 6°C).

This wine pays tribute to the winemaker of the same name. Made from 100% Sauvignon Blanc grapes harvested from the first vines planted in 1972, this red wine is aged in barrels for nearly 24 months. It should be served at a temperature between 16 and 18°C and allowed to breathe for at least 3 hours before drinking.