Few winemakers have come to define their region like Mas de Daumas Gassac has with the Languedoc. What sets Mas de Daumas Gassac apart is their unflinching commitment to pushing the boundaries — of the appellation’s rules, of conventional farming techniques, of “expected” grape varieties.Aimé and Véronique Guibert purchased the land in the early 1970s; they had planned to start a farm, but weren’t sure what type of crops they wanted to grow. It took convincing from a Bordeaux-based soil scientist, who saw great grape-growing potential in the limestone-rich land, as densely mineral-laden as Burgundy’s Côte d’Or.Making wine in the Languedoc is nothing new — the Greeks and Romans were doing it millennia ago. In planting their estate to vines, the Guiberts chose to buck local tradition and plant a wide (very wide) assortment of international grapes; there’s Cabernet Sauvignon and Chardonnay, sure, but also Petite Arvine, Tempranillo, Nebbiolo and more. Prior to owning the estate, the Guiberts traveled the world as part of a family leather business, and became enamored with grapes from far-off and exotic locales.
What importer Polaner Selections has to say about this wine...
APPELLATIONSaint Guilhem-le-Desert IGPWINE TYPERedVARIETALSRed BlendVARIETAL NOTES76% Cabernet Sauvignon, 6% Cabernet Franc, 5% Merlot, 4% Petite Verdot, 3% Pinot, 2% Malbec, 2% Nebbiolo, 2% DolcettoORGANICPracticingVINEYARDTerroir de Gassac Valley, 25-30 year old vines. Cool microclimate derived from Gassac River and nearby mountains and sea.SOILRed glacial deposits.VITICULTUREEstate 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/haVINIFICATIONLong fermentation and maceration (minimum of 20 days) in stainless steel tank. No filtration.AGING13-16 months in oak barrel (max of 5% new wood)
Cabernet Franc , Cabernet Sauvignon , Merlot , Pinot Noir
Deep ruby almost purple. Balanced. Cab is dominant, full-bodied, barrique, hint of sage and leather on the nose, white pepper, dark chocolate, and dark fruit on the palate. Delicious, paired well with seared ribeye and forme d’ambert.