Mas de Daumas Gassac

Located in the Hérault hinterland, Mas de Daumas Gassac was brought to life 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. Indeed, the advice and assistance of the famous oenologist Emile Peynaud enabled the couple to create the first vintage of the Mas de Daumas Gassac estate in 1978. 

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 sparkling rosé wines are barrel-aged with passion and expertise.

French expertise

On these Hérault lands, the Guibert family works with kindness and respect for the vineyard. One key word reigns supreme on the estate: the environment. In order to preserve the forest, the family has decided to use small areas for their vines. Indeed, the Guiberts are committed to preserving the wild nature that surrounds them. In addition, the only compost used is made from sheep manure from Larzac.

The wonderful Mas de Daumas Gassac estate, nestled in stony hills, produces low yields and pleasant, highly original wines, rich in the sunshine of Languedoc and the salty sea air of the Mediterranean, mainly under the Vin de Pays de l'Hérault appellation.

With its St Guilhem-le-Désert PGI designation, this wine is a blend 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 62 and 64°F. It should be aerated at least 3 hours before serving. Mas de Daumas Gassac Rouge is best enjoyed with red meat, game, or cheese.

Made from a variety of grape varieties such as Viognier, Chardonnay, Petite Manseng, Chenin Blanc, and other high-quality varieties, this wine is fermented in stainless steel vats for up to four 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-fried foie gras, or citrus fruits.

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

This wine honors the eponymous winemaker. Made from 100% Sauvignon grapes from the first vines planted in 1972, this red wine is aged in barrels for nearly 24 months. This wine should be served between 16 and 18°C and aerated at least 3 hours before tasting.