2008 Mas de Daumas Gassac Blanc

Made from a beguiling blend of Viognier, Chardonnay, Petit Manseng and Chenin Blanc this wine is nothing if not complex. This complexity does not come form the intervention of oak, rather from the blending of these wonderfully different varieties, all united in the ripeness of underlying fruit and quality of the raw material. The nose is beautifully scented, with guava and acacia, hints of lemon grass and a gentle whiff of crème brûlée; the palate is harmoniously rendered, seamlessly integrated fruit and sweetness, with tropical hints of Mediterranean indulgence buttressed by a firm mineral foundation, and the promise of a lengthy evolution.
(Simon Field MW, BBR Buyer)

When Languedoc pioneer Aime Guibert planted his first vines in 1972 and crushed his first Mas Daumas Gassac red in 1978, he was convinced that, improbable though it must have seemed to virtually any other observer at the time, his property and wine would gain worldwide renown. And it did. But a lot of even less predictable changes including grands vins have come to the Languedoc in the last thirty years which Guibert never imagined. Today, the property his children help him to farm has spawned a few experimental cuvees and a parallel line of inexpensive wines from purchased grapes (under the umbrella “Moulin de Gassac,” with several labels), but the flagships remain a Cabernet-based red and (since 1986) a white consisting of Chardonnay, Petit Manseng, Chenin Blanc, and (up to 20%) grapes from a multi-national collection of varieties more diverse than you would find in many a commercial vine nursery. As such, it cannot be said that any other Languedoc growers of note have followed Guibert’s lead in blend or style. These wines appear destined to remain anomalies, while the reputation of the Terraces du Larzac area and the Languedoc as a whole has risen to prominence thanks to a focus on Mediterranean varieties...
(David Schildknecht - Wine Advocate - Jun 2009)