Mas de Daumas Gassac

Located in the hinterland of the Hérault region, Mas de Daumas Gassac was brought to life by the couple Aimé and Véronique Guibert in 1970. The 50 hectares of vineyards are planted with ancient, non-cloned grape varieties. This authenticity has rapidly made Mas de Daumas Gassac wine famous. Indeed, the advice and assistance of the famous oenologist Emile Peynaud enabled the couple to create the first vintage of Mas de Damas Gassac in 1978. 

Thanks to its sandstone soil, many grape varieties are planted here, including Cabernet Franc, Cabernet Sauvignon, Malbec, Syrah and other rare varieties. Red, White or even a Rosé Frizant are barrel-matured with passion and expertise.

French know-how

On these lands of the Hérault region, the Guibert family works with kindness and respect for the vineyard. One watchword reigns over the estate: the environment. To preserve the forest, the family has decided to use small areas for their vines. Indeed, the Guiberts are keen to preserve the wilderness that surrounds them. What's more, the only compost used is made from Larzac sheep manure.

The wonderful Mas de Daumas Gassac estate, set on stony hillsides, produces low yields, friendly and highly original wines, rich in Languedoc sunshine and iodized Mediterranean sea spray, mainly in the Vin de Pays de l'Hérault appellation.

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

Made from a variety of grape varieties, including Viognier, Chardonnay, Petite Manseng, Chenin Blanc and other quality varietals, this wine is fermented in stainless steel tanks for up to 4 months. Mas de Daumas Gassac Blanc should be served between 10 and 12°C. This white wine goes perfectly with oysters au gratin, scallops, pan-fried foie gras or citrus fruit.

Delicately sparkling, this Frisant rosé is a blend of Cabernet Sauvignon, Mourvède, Pinot noir and Sauvignon. Fermentation takes place in a closed tank, ensuring fine bubbles. Mas de Daumas Gassac Rosé Frizant should be drunk at low temperature (between 4 and 6°C).

This wine is a tribute to the oenologist of the same name. Made from 100% Sauvignon grapes from the first vines planted in 1972, this red wine is aged in barrels for almost 24 months. This wine should be served at between 16 and 18°C, aerated at least 3 hours before drinking.