Mas de Daumas Gassac Rose Frizant 2024
Mas de Daumas Gassac Rose Frizant 2024
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Mas de Daumas Gassac Rose Frizant 2024

Mas de Daumas
$25.00

Grape: Cabernet sauvignon, Mourvedre
Vintage: 2024
Type: Sparkling

Grown on the cool, high-altitude slopes of the Haute Vallée du Gassac, this lightly sparkling rosé is made from organically grown vines using a modified charmat-style tank fermentation. Hand-harvested fruit undergoes a brief cold maceration to extract delicate color and fresh aromatics before an unforced, natural fermentation in closed stainless steel pressure tanks captures the fine, native bubbles. The process avoids oak entirely to showcase the crisp, berry-driven purity of young cabernet sauvignon. This refreshing, low-alcohol sparkler delivers vivid fruit and direct Mediterranean energy.

A pale, vibrant pink hue with a gentle, soft mousse introduces aromas of fresh wild strawberry, tart raspberry, red currant, and crushed rose petals. The palate is light and crisp, bursting with sour cherry, pink grapefruit, and a hint of white pepper balanced by subtle leesy softness. Bright, driving acidity cuts straight through the delicate carbonation, giving the wine a refreshing, mouthwatering weight. It finishes clean and snappy, leaving a persistent note of citrus zest and damp 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.