Mas de Daumas Gassac has an important place in the history of French wine. Founded by Aimé and Véronique Guibert, they showed the world that serious wines could be made in Languedoc, which at that time was fully given to plonk production.  Lots of plonk is still made in this enormous region, but in the wake of Daumas Gassac a sizable band of quality producers have emerged.

The 40 hectare vineyard is based on a historic ‘terroir’ that was rediscovered in the 1970s by Henry Enjalbert, a professor of geography. Visiting the property, he was amazed by the potential of its limestone-based soils and moderate climate, and that encouraged owners Aimé and Véronique Guibert to plant a vineyard. 

Today, winemaker Samuel Guibert and his four brothers each manage different aspects of the family business.

The valley, which benefits from the nearby sea and mountains, is dotted with a patchwork of small, forest-enclosed parcels that span over 40 different grape varieties. This rare and diverse assortment, dominated by Cabernet Sauvignon, make up the unique Gassac blends, often referred to as the Grand Crus of the Midi (South of France). The upper Gassac valley enjoys a cool microclimate, and vines have been planted in 50 small plots amidst the surrounding garrigue. Viticulture is organic.