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Mas de Daumas Gassac, Rouge, 2023

Red Wine from Languedoc & Roussillon, France
by Mas de Daumas Gassac
$82.99
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles

This is the wine that put the Languedoc on the fine-wine map. From their estate near Aniane in the Herault, Aime Guibert and family set out to prove Southern France could make something to sit alongside the great crus, planting cuttings of Cabernet Sauvignon from Chateau Haut-Brion and more on glacial limestone soils. The Rouge is famously made from a wild blend of up to 21 grapes each vintage, Cabernet-dominant but laced with rarities, which gives it impeccable balance, freshness and a cult following for its age-ability. Farmed organically from the beginning. The 2023 is built for the long haul, though decanting helps if you open one young.

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More about Mas de Daumas Gassac

Once dubbed the Lafite of the Languedoc, Mas de Daumas Gassac began when Aimé and Véronique Guibert found an old farmhouse in the Gassac valley in 1970. The first red, from the 1978 vintage, was mostly Cabernet Sauvignon, and the blend still leans on Cabernet with a cast of unusual varieties. It ages for 20, even 30 years with ease. One of France's most singular wines, period.

See all Mas de Daumas Gassac wines

Wine Details

Flatiron's Take

From the Importer

What Polaner Selections has to say about this wine:

Varietals

Red Blend

Varietal Notes

76% Cabernet Sauvignon, 6% Cabernet Franc, 5% Merlot, 4% Petite Verdot, 3% Pinot, 2% Malbec, 2% Nebbiolo, 2% Dolcetto

Vineyard

Terroir de Gassac Valley, 25-30 year old vines. Cool microclimate derived from Gassac River and nearby mountains and sea.

Soil

Red glacial deposits.

Viticulture

Estate has been farmed in the traditional and natural way for a thousand years before the Guibert family established the Grand Crus vineyard of Gassac. The Guiberts have maintained the same respectful approach to preserve nature's balance. 35 hl/ha

Vinification

Long fermentation and maceration (minimum of 20 days) in stainless steel tank. No filtration.

Aging

13-16 months in oak barrel (max of 5% new wood)

Tasting Notes & Food Pairings

Perfect Pairings

Roast lamb, beef daube, venison, grilled ribeye, or hard aged cheeses. A natural with herb-crusted red meats.

Tasting Profile

Dark berry and cassis with garrigue herbs and earth. Full but fresh, firm tannins, real acidity, and a long, structured finish.

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