The historic Mas de Daumas Gassac was founded in 1974 by Aimé & Véronique Guibert. While the couple were keen on planting crops, they weren’t certain which crops would thrive until a soil scientist from the University of Bordeaux tested the glacial limestone soils and convinced them to plant grapes. Today, winemaker Samuel Guibert and his four brothers each manage different aspects of the family business.

The Upper Gassac Valley benefits from a cold microclimate that corresponds to an altitude of about 500 metres. At night, cold air flows down from the Larzac plateau, keeping the vines cool at night even in the middle of the summer. The soil that dominates the valley is a rare and still unexplained red, powder-fine glacial soil, which is strikingly similar to that found in the prime areas of Burgundy. The valley is dotted with a patchwork of small, forest-enclosed parcels that span over 40 different grape varieties from rare and uncloned vines from far flung places, including Israel, Portugal, Switzerland, Armenia, Madeira, etc. This rare and diverse assortment, dominated by Cabernet Sauvignon, make up the unique Gassac blends.

The harvests are carried out in the traditional style, by hand. Only healthy, perfectly ripe grapes, picked by careful, expert hands are selected for the vats. Organic farming, slow and cool wild yeast fermentations, low sulfur additions, and 12-15 months of barrel aging, are all intentional steps in producing red and white wines that have a vibrancy and approachability in their youth but can more than stand the test of time. In fact, they are well worth the wait!