Vin de Pays d'Oc

Isabelle has loved Cabernet Franc ever since a fact-finding mission to the Loire in 1989 ; it is no great surprise, therefore, that the blend here is dominated by this gloriously unpredictable grape (70 % Cabernet Franc, 20 % Syrah, 10% Carignan to be precise) grown on fine clays and Trias sandstone. Deeper of colour and with more obvious red and black fruit than its Loire siblings, this wine captures all the ripe benevolence of a famous harvest and has a ‘cool’ satisfying finish which is hard to resist!
Simon Field MW, Wine Buyer

This cuvée is made from Carignan, Syrah and Grenache fruit from old vines which are farmed biodynamically and planted high in the foothills of the Pyrenees. The high altitude allows the fruit to retain a lovely freshness which gives this wine finesse and elegance. Made using minimum amounts of sulphur, this red has plenty of ripe blackcurrant and red berry fruit which sit alongside leather, thyme and a subtle “animal note”, which is present enough to give complexity without overwhelming the palate as some natural wines can do. Aged at the domaine, this is ready for drinking, although it will mature very gracefully should one wish to keep it for a while.
Oliver Barton, Wine Buyer

This terroir driven Red from the rebellious and characterful southern French winemaker Gerard Gauby is packed full of dark bramble fruit and earthy spices on the nose. The palate reveals more ripe fruit with an elegant floral lift and cool mineral notes on the long finish. Big rich and structured this wine drinks well in its youth but with reward patient cellaring. Drink 2019 – 2030.

Mas De Daumas Gassac is the brainchild of Aimé Guibert, oneologist Emile Peynaud, and geologist Henri Enjalbert.  Described famously as 'The First Growth of the Languedoc' by Hugh Johnson, Mas de Daumas, despite its flattering imitators, remains unique, primarily because its red wine is dominated by Cabernet Sauvignon.

The estate planted its first vines in 1974, in the unique and gentle climate of Aniane just to the north-west of Montpellier.  Here they identified a combination of Burgundian terroir and an extraordinary micro-climate, dominated by gentle garrigue slopes and cool underground springs.  This is now considered the finest terroir in the South of France, and led to the challenge to reproduce the quality of the best Châteaux of Médoc in the Languedoc.

Many of the leading Languedoc estates have now established themselves here, but it was Mas De Daumas Gassac who pioneered the production of world-class wine in the region, and can still be considered its finest producer.

When Aimé Guibert retired the gauntlet passed to his sons Samuel and Roman, who have proved more than a match for the challenge.

Upon appearance, The 2014 Mas de Daumas Gassac Rouge displays a deep ruby core with a purple hue. The dominating Cabernet Sauvignon fruit is evident on the nose with aromas of ripe blackcurrants and bramble, amongst black rose petal, smoke, and a lick of liquorice. An immediate richness of black fruit greets you on the palate, which is carried through to the back of the mouth across a velvety texture. All components are working together, the tannins are long and fine yet providing a neat framework, alcohol is modestly low and allows the purity of the blackcurrant and red plum fruit to shine through, balanced with a cleansing acidity. Leaving a clean and lasting finish with a touch of bitter chocolate. 13% alcohol. Drinking 2017 – 2022+.
Chris Lamb, Private Accoun