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Mas de Daumas Gassac: producer profile

At Mas de Daumas Gassac, four brothers are carrying on the work of their father and estate founder Aimé Guibert, embracing innovation while maintaining the estate’s reputation for producing a ‘grand cru of the Languedoc’.

Mas de Daumas Gassac has been the most celebrated domaine in Languedoc over the past half-century.

Its genesis can be dated back to a solitary walk around the property taken by Bordeaux geology professor Henri Enjalbert in July 1971. Returning to the mas [farmhouse], he declared to the astonished owners that they might produce ‘a grand cru from this soil – though it may be 200 years before it is accepted as such’.

Those owners were former glovemaker Aimé Guibert and his wife, a university ethnologist called Véronique de la Vaissière; they had bought the property the previous year. Aimé Guibert seized on the words – and greatly accelerated the time frame.

Scroll down to see tasting notes and scores for 15 wines from the Mas de Daumas Gassac range

Seven years later, the first vintage (1978) of the Cabernet Sauvignon-based Mas de Daumas Gassac was launched, made with a little sage consultative help from Bordeaux oenology professor Emile Peynaud.

At first, silence.

Andrew Jefford’s highlights from the Mas de Daumas Gassac range

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