Daumas Gassac, Mas de
Summary
Mas de Daumas Gassac is a pioneering family estate in Languedoc's Gassac Valley producing 120,000 bottles annually from 40 hectares of vineyards, focusing on Cabernet Sauvignon-led reds and white blends grown in distinctive iron-rich glacial soils. Operating deliberately outside the appellation system since 1971, the estate revolutionized Languedoc's reputation through organic farming, minimal intervention winemaking, and a commitment to biodiversity that transformed a bulk wine region into a source of world-class wines.
Heritage & Leadership
Mas de Daumas Gassac was established in 1971 when Aimé and Véronique Guibert purchased an abandoned farm in the Gassac Valley near Aniane in the Languedoc region of southern France. The estate's viticultural potential was discovered when University of Bordeaux geologist Henri Enjalbert identified the property's unique soil composition as remarkably similar to certain premier vineyards in Burgundy. The first vines were planted in 1972, and the inaugural vintage was released in 1978, quickly gaining recognition for its quality in a region then known primarily for bulk wine production.
The Guibert family has maintained continuous ownership since founding. Following Aimé Guibert's death in 2016, his sons have continued the family legacy. Samuel Guibert serves as head winemaker and co-manages the estate alongside his brothers Roman, Gaël, and Basile. Each brother oversees different aspects of the operation, from viticulture to international distribution, while maintaining the founding principles established by their parents. Under their direction, Mas de Daumas Gassac has expanded its range while preserving the distinctive character that has defined the estate since its inception.
Vineyards & Wines
The estate encompasses 40 hectares of vineyards situated in a cool microclimate created by the Gassac River and surrounding forest in the Aniane commune. The vineyard parcels are fragmented across 63 small clearings within 300 hectares of protected forest, creating natural biodiversity. The defining characteristic of the terroir is its red glacial soil, deposited during the Quaternary period and rich in iron oxide. This soil composition, combined with the cooling influence of the Gassac River and the altitude of 200-300 meters above sea level, creates growing conditions that moderate the Mediterranean climate.
The red wine vineyards are planted predominantly with Cabernet Sauvignon (70%), supplemented with over 40 other varieties including rare Mediterranean and international grapes planted in small quantities. The white vineyards feature Viognier, Chardonnay, Petit Manseng, and Chenin Blanc as primary varieties, complemented by 20 additional white varieties. The estate produces approximately 120,000 bottles annually, divided between their flagship red and white Grand Vins and their second labels, including the Moulin de Gassac and Pont de Gassac ranges. The vines for the Grand Vin average 25-30 years in age, with some original plantings now approaching 50 years.
Philosophy & Practice
Mas de Daumas Gassac adheres to traditional viticultural and winemaking methods. The estate has practiced organic farming since its inception, avoiding chemical fertilizers and pesticides, though they chose not to pursue certification until more recently, receiving official organic certification in 2016. Vineyard work is performed manually, including hand harvesting, with horses used for certain tasks to minimize soil compaction.
In the cellar, fermentation for the red wines occurs in stainless steel tanks without added yeasts, followed by aging in French oak barrels (primarily used, with only 5-10% new oak) for 12-15 months. The white wines ferment and age in glass-lined concrete tanks to preserve freshness and aromatic purity. Minimal intervention characterizes the winemaking approach, with limited sulfur additions and no fining or filtering for the red Grand Vin.
The Guibert family pioneered quality-focused winemaking in Languedoc, deliberately operating outside the appellation system as Vin de Pays (now IGP) to maintain freedom in grape selection and winemaking practices. This independent approach has influenced numerous producers throughout the region who have subsequently elevated the reputation of Languedoc wines. The estate maintains a research program focused on preserving rare grape varieties, with over 40 different varieties cultivated in small quantities to study their adaptation to climate change and potential for future wine production.