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95% Cabernet Sauvignon, 5% Mourvedre, Pinot Noir, Sauvignon Blanc, Petit Manseng and Muscat.
Mas de Daumas Gassac was founded in 1970 by Véronique and Aimé Guibert, and at the time they didn’t necessarily intend on planting vines and making wine. They had bought the property simply because they were enchanted by the beautiful Gassac Valley in the Hérault départment and felt that it had potential. They just weren’t sure what that potential was.
But when their friend, Bordeaux University geologist Henri Enjalbert, visited the estate he had no doubt: the cool micro-climate and perfectly drained gravelly terroir could produce world-class wines, specifically Cabernet Sauvignon.
And so it was that uncloned Cabernet cuttings were brought from châteaux in the Médoc and planted on Daumas Gassac’s north-facing slopes. A few years later, the first vintage was produced, with the help of the Guibert’s consulting winemaker, Émile Peynaud.
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