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 Account Manager