Mas de Daumas Gassac is a highly regarded estate in Languedoc, France, with a fascinating story behind it.

1960s, Véronique and Aimé Guibert launched themselves on a wine adventure,
following in the footsteps of the monks at Aniane Abbey 13 centuries ago.

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They were the first generation and the creators of the current Mas de Daumas Gassac, and it has become a family business, with four of their five sons; Samuel, Gaël, Roman and Basile, taking over the estate after the death of their father in 2016.

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When the Guiberts first purchased their farm in the Gassac valley, they had no idea of the hidden potential of their micro-climate. It was Henri Enjalbert, a visiting professor from Bordeaux, who discovered the unique red soil, reminiscent of the soils found in famous estates in the Médoc and Grand Cru Burgundies.

Underneath the thick garrigue scrub and shrubs of the Arboussas hills, they found 40 hectares of perfectly drained soil. This soil, with low organic matter and rich in mineral oxide, created the ideal conditions for growing exceptional vines. The terroir of Mas de Daumas Gassac includes deep soil that allows the vines' roots to penetrate and find nourishment, well-drained soil that protects the roots from excess moisture, and infertile soil that challenges the vines to develop exquisite aromas.

In 1971, rocks, scrub, and trees were cleared to make room for the first vines, primarily Cabernet Sauvignon, on a 1.6-hectare plot. The vines are surrounded by a variety of Mediterranean wild plants and herbs, each contributing its unique scent to the wine. This harmonious combination of soil, climate, and environment creates a distinct "terroir" that sets Mas de Daumas Gassac apart from others. Unfortunately, this effect is often diminished in modern monoculture, where large areas are cleared of vegetation solely for the purpose of vine cultivation. The micro-climate of the Gassac valley plays a crucial role in the exceptional complexity and finesse found in their red wines; even during the hottest summer days, the valley benefits from cool nights and moderate temperatures due to the influx of cold air from the Larzac.

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The family run it with 3 key philosophies; respect for the environment, respect for the complexity of the wines and the very essence of the terroir, and respect for a natural, stable biotope - with the huge forest of the Gassac Valley surrounding them, there is an ecosystem they do not wish to disturb. Therefore, in their own words: "Our task is thus to respect this subtle balance, which contributes to the complexity of our wines, without making the slightest concession to chemical fertilizers or synthetic substances. The only fertilizer that we use on our soil is a compost made from Larzac sheep manure…"