Mas de Daumas Gassac Blanc 2023

Mas de Daumas Gassac Blanc 2023

Mas de Daumas
$60.00

Grape: Viogner, Chardonnay, Petit Manseng, Chenin Blanc
Vintage: 2023
Type: White

Grown on cool, north-facing slopes surrounded by garrigue in the Haute Vallée du Gassac, this unusual blend thrives in deep, un-glaciated red glacial sands. Hand-harvested from organically farmed vines, the four primary varieties are co-fermented naturally with indigenous yeasts in stainless steel, followed by 2 to 4 double-settlings and a short aging period in tank to preserve raw fruit purity. The deliberate omission of oak aging and blocked malolactic fermentation keep the intense aromatic expression tied directly to the estate's unique microclimate. This is a rare, complex Mediterranean white crafted for exceptional freshness and aging potential.

A bright golden-yellow hue opens to aromas of peach blossom, apricot, wild herbs, and dried jasmine. The palate reveals concentrated layers of white nectarine, green apple, candied lemon, and a subtle salinity, framed by a rich, waxy texture and crisp natural acidity. A light, stony weight carries the mid-palate without feeling heavy or overly broad. It finishes long and vibrant, leaving a savory trail of citrus zest, bitter almond, and crushed limestone.

Winery

Founded in the early 1970s by Aimé and Véronique Guibert in the Gassac Valley near Aniane, Mas de Daumas Gassac is celebrated as the pioneer that proved the Languedoc could produce world-class, age-worthy wines. Guided by renowned Bordeaux geologist Henri Enjalbert, who identified the valley's deep, un-clogged red glacial soil and cool night microclimate surrounded by wild Mediterranean garrigue, the estate bypassed conventional regional norms. Rejecting industrial yields and strict AOC restrictions, the Guiberts intentionally classified their wines as Vin de Pays de l'Hérault (now IGP Saint-Guilhem-le-Désert) to maintain complete freedom over their varietal choices and traditional viticultural practices. Today, the estate is run by the Guibert brothers, who continue to preserve its rich biodiversity and organic farming ethos.

The estate's flagship red centers on non-clone old-vine cabernet sauvignon sourced from historic pre-phylloxera cuttings, blended with small proportions of merlot, cabernet franc, syrah, tannat, and rare heritage varieties. In the cellar, under early guidance from legendary Bordeaux master Émile Peynaud, winemaking follows a traditional, non-extracted methodology featuring spontaneous native yeast fermentations and extended aging in neutral oak barrels. Counter to typical warm-climate Southern French styles, Mas de Daumas Gassac yields lower-alcohol, highly structured wines characterized by wild garrigue aromatics, striking natural acidity, cassis, and long-term cellaring potential.