Mas De Daumas Gassac Rouge

Few winemakers have come to define their region like Mas de Daumas Gassac has with the Languedoc. What sets Mas de Daumas Gassac apart is their unflinching commitment to pushing the boundaries — of the appellation’s rules, of conventional farming techniques, of “expected” grape varieties.

Aime and Veronique Guibert purchased the land in the early 1970s; they had planned to start a farm, but weren’t sure what type of crops they wanted to grow. It took convincing from a Bordeaux-based soil scientist, who saw great grape-growing potential in the limestone-rich land, as densely mineral-laden as Burgundy’s Cote d’Or. Making wine in the Languedoc is nothing new — the Greeks and Romans were doing it millennia ago. In planting their estate to vines, the Guiberts chose to buck local tradition and plant a wide assortment of international grapes.