Mas de Daumas Gassac Blanc is made from 20 grape varieties from around the world, with dominant amounts of Rhône Viognier, Pyrenees Petit Manseng, Loire Chenin Blanc and Burgundy Chardonnay. These voluptuous whites are mouth-watering fruity savours.
Rediscovered in 1971 by Bordeaux University Professor of Geology Henri Enjalbert, the wines of the Gassac Valley are said to date back to the time of Charlemagne.
The magic terrior of Mas de Daumas Gassac is strikingly similar to that of Burgundy’s famed Côte d’Or and boasts rare and unexplained red, powder-fine glacial soil. Home to 40 rare and uncloned varietals from around the world that pre-date the 1920s, Daumas Gassac’s 52 small vineyard plots are surrounded by 3,000 hectares of protected forest. Amidst the Languedoc heat, the vines benefit from the cool night air that travels across the valley down from the Larzac Mountain.
Daumas Gassac’s cellar is built on the foundations of an ancient Gallo-Roman mill, which provides cool temperatures and ideal humidity levels for the making and maturing of the wine. Together with Professor of Oenology Emile Peynaud, the Guibert family have managed in a single generation to produce wines of grassroots viticulture, sans synthetic intervention, and reach the prestigious height of Grand Cru wine.