Mas de Daumas Gassac was founded by Aime Guibert in the late 70s, when he bought the Daumas family’s property in the Mediterranean hills outside Montpellier on the Gassac River. A geologist found that the land was some of the most remarkable for planting wine grapes, and that a Grand Cru level wine could be made from this soil. The famous enologist Emile Peynaud was involved early, as he wanted to see a Grand Cru created from scratch. The Guibert family planted Cabernet Sauvignon as a core grape, but more than 40 other varietals are planted, including several white grapes.
What is interesting to us, after a visit to the property, is that except for Cabernet, all other reds are harvested at the same time, regardless of their level of ripeness. So cooler climate grapes might be a bit overripe and warm climate grapes might be a little underripe. The resulting cuvee is something of a revelation, as the long years of top reviews prove. The white grapes are done much the same way. Also, the vineyards are planted within the forest. You arrive at a vineyard that is surrounded by forest, then walk into the forest for awhile on a path until you arrive at another vineyard. We’ve seen vineyards all over the world but nothing like this.
The Mas de Daumas Gassac wines today are considered “The Grand Cru of the Languedoc” and are listed in every Michelin 3 Star restaurant in France. We receive an annual allocation that tends to move out fairly quickly. Fortunately, the estate also makes other wines from different sources that allow for us to sell nearly year round.