Varietal notes: 80% Cabernet Sauvignon and 20% rare grape varieties.
Vineyard: Terroir de Gassac Valley, 25-30 year old vines. Cool microclimate derived from Gassac River and nearby mountains and sea.
Soil: Red glacial deposits
Viticulture: Estate 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.
Vinification: Long fermentation and maceration (minimum of 20 days) in stainless steel tank. No filtration.
Aging: 13-16 months in oak barrel (max of 10% new wood)
Production: Very limited
Notes: The estate's first ever 10 library release, beginning with the 2006 vintage. A wine with many faces; during its evolution this Grand Cru Languedoc blend can take on very Burgundian and Piemontese characteristics, and can also be reminiscent of old Bordeaux. Decant 3-4 hours before serving.
Publication: View from the Cellar – John Gilman
The 2007 vintage of Mas de Daumas Gassac rouge is impressively low octane, coming in at 12.5 percent alcohol and offering up beautiful complexity on both the nose and palate. The bouquet shows quite a bit of old school claret character, wafting from the glass in a fine blend of cassis, cigar ash, complex soil tones, a touch of tobacco leaf, but with some additional exotic
overtones of wild fennel, charred wood and dried lavender. On the palate the wine is full-bodied
and quite suave on the attack at age ten, with a good core of fruit, fine soil signature, moderate tannins and very good length and grip on the complex finish. The backend shows some of the Mediterranean character of this wine, with a bit of road tar (perhaps from the Italian varietals included in the cépages?), plenty of soil signature and a touch of backend bitterness that recalls chicory. I really like this wine, which is quite unique in personality. 2017-2035+.