The Estate
Founded in the late 1970s by Aimé and Véronique Guibert, Mas de Daumas Gassac was born from a daring vision: to create a great wine in an isolated valley of the Hérault, far from prestigious appellations. Guided at the beginning by Professor Émile Peynaud, the legendary Bordeaux oenologist, the estate quickly gained worldwide recognition as a benchmark for high-quality Vin de Pays, often called the “First Grand Cru of the Languedoc.” After Aimé Guibert’s passing, his sons have carried on the family philosophy, combining excellence, respect for nature, and a pioneering spirit.
Located in the Gassac Valley near Aniane, the estate benefits from a unique microclimate, cooled by breezes from the Cévennes and protected by the surrounding hills. The vineyards grow on red, well-drained limestone soils reminiscent of Burgundy’s finest terroirs. This exceptional and untouched environment allows for slow, balanced ripening of the grapes, resulting in wines with remarkable aromatic complexity and natural freshness.
Mas de Daumas Gassac remains a family-run estate, now led by the next generation of the Guibert family. The range has expanded with more accessible cuvées, while maintaining the same high standards for its iconic red wine, an unusual blend dominated by Cabernet Sauvignon. The estate practices environmentally friendly viticulture, free from herbicides and synthetic chemicals, staying true to its artisanal philosophy: producing exceptional wines that reflect the purity and character of their Languedoc terroir.
The Wine
Slow extraction vinification, gentle pumping over and infusion – long fermentation and maceration – no filtration. Aging in oak barrels
Tasting
THE FIVE LIVES OF MAS DE DAUMAS GASSAC RED
Period of the wine in fruit, which can be tasted from the first autumn of bottling. The first glimpse of the new wine, still in development. A true broth of fruits in the early years.
Youthful period, with fruit and crunchy tannins taking center stage. This lasts from three to seven years. It is delicious and invigorating to drink. You must taste it while it's young!
Maturity period, with the velvety tannins emerging, the fruit fading away. This ranges from seven years to fourteen years. It is a powerful moment of great complexity.
Period of fullness, it is situated between fourteen and twenty-one years. The fruity flavors fade to make way for "tertiary" aromas where nuances of dried roses, forest moss, truffles, and game may appear!
Dream period, beyond 21 years, most vintages of Daumas Gassac, kept in a cool cellar with good humidity, continue to evolve towards flavors of dreams and magic. To the grandsons discovering them in their grandfather's cellar!
