Mas de Daumas Gassac, Vin de Pays de L'Herault, France, 2001
Pairs well with dishes like roast lamb, cheese and charcuterie.
Mas de Daumas Gassac, in the beautiful Herault countryside of the Languedoc-Roussillon in the South of France, began life in 1971 when Aime and Veronique Guibert found their dream farmhouse (Mas) by the Gassac river. The vineyard quickly developed legendary status and today is run by their sons Samuel, Gael, Roman and Basile.
From the start there was talk of Grand Cru potential, with unique microclimates, sea breezes, cool mountain air, underground springs and Burgundian-like powdery red glacial soils all contributing to a climate usually found much further north rather than in the wild Gassac Valley. While consulting for the Guilerts, the renowned oenologist, Emile Peynaud remarked, in 1978, that he had the “good fortune to be present at the birth of a grand cru”.
There are so many unique aspects to Mas de Daumas, the microclimate, the fact that there have never been any chemicals used on the lands, that there are 67 individual vineyard plots with 40 different grapes planted among the woodlands. While Cabernet Sauvignon dominates, usually around 80%, there’s also Merlot, Cabernet Franc, Tannat, Pinot Noir, Nebbiolo, Dolcetto and Barbera included in the mix plus many more. In 2016 the family reintroduced horse ploughs and a flock of sheep as part of their vineyard management, the vineyards are organic and the reds sulphur free, while the whites see a tiny amount of sulphur ‘just in case’.
These wines are fantastic and definitely age worthy but often drinkable within 3 to 4 years of bottling.
2021 Tasting and Vintage Notes https://www.daumas-gassac.com/vintage/mas-de-daumas-gassac-red-2001/#2001