Mas de Daumas Gassac - Rosé Frizant 2017

Bettane & Desseauve

About the domain :

Much has been written about the Mas de Daumas-Gassac. Aimé Guibert - who passed away in 2016 - was able to identify quality terroirs in Aniane suitable for a Cabernet Sauvignon not authorized by local appellations. For white wines, he also chose to vinify a blend of chardonnay, viognier and petit manseng, which also prevented him from accessing the appellation. His estate thus produces a red (a blend of 80% uncloned Cabernet Sauvignon and some twenty other grape varieties, most of them rare) and a white (also multi-varietal) IGP de l'Hérault, which he has managed to impose at a price level unheard of in this category. The white is aged in stainless steel tanks, while the red is partially aged in barrels. The wines, both white and red, are of unrivalled purity, precision and complexity, and age remarkably well. The range is completed by pleasant igps, designed to be drunk quickly. A sure bet for the region.

Guide Hachette des vins

About the domain :

A fine example of the breakthrough of Languedoc wines across the five continents, this estate, founded in 1971 by Aimé and Véronique Guibert, caused a stir a few years ago by offering vins de pays at the same price as great Bordeaux wines. However, it has remained at the top of the list with wines of consistent quality and remarkable ageing potential. A benchmark now run by the founders' sons.

Robert Parker - Wine Advocate

About the wine:

Vin Mousseux Rosé Frizant 2017 is made mainly from Cabernet Sauvignon in the Charmat method and retains a residual sugar content of 8 g/liter. The body is light, sparkling and offers fragrances and aromas of pomme d'amour, cinnamon and clove. A hint of tannin on the finish balances the sweetness. For drinking rather than cellaring.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the domain :

Aimé Guibert was a key figure in the revival of Languedoc winegrowing and its French and then international recognition, after acquiring his old farmhouse cradled by the sound of the Gassac river. He was instrumental in bringing out the full potential of the limestone terroir of the Upper Gassac Valley, composed of glacial sandstone in the foothills of the Cévennes. The diurnal amplitude and the nature of the soils convinced him that this was a great terroir for Cabernet Sauvignon, which would be produced by massal selection from the best Bordeaux châteaux. Aimé's sons Samuel, Gaël, Roman and Basile now preside over the estate's destiny. Daumas Gassac has distinguished itself by its potential and longevity. Like the world's great Cabernet Sauvignons, it is best enjoyed after at least a decade. If the work is immense and undeniable, and the quality of the reds is always there (even if the wines don't necessarily carry the identity of the place), we expect much more from the whole range.