The story of Mas de Daumas Gassac is one of vision, enterprise, passion and pride. When Véronique and Aimé Guibert first purchased their farm (the mas) in the charming Gassac valley they little realised that they had a particular micro-climate which would give them the potential to make great wines. A visiting professor from Bordeaux, one Henri Enjalbert, identified a particular red soil that was common to certain great estates in the Médoc and Grand Cru Burgundies. Under the thick garrigue scrub and shrubs covering the Arboussas hills, he found some 40 hectares of perfectly drained soil, poor in humus and vegetable matter, rich in mineral oxide (iron, copper, gold etc). Formed from deposits carried in by the winds during the Riss, Mindel and Guntz glacial periods (ranging from 180,000 - 400,000 years ago) the terroir provides the three elements necessary for a potential Grand Cru: deep soil ensuring the vines' roots delve deep to seek nourishment; perfectly drained soil ensuring vines' roots are unaffected by humidity; poor soil meaning that vines have to struggle to survive, an effort which creates exceptionally fine aromas. Rock, scrub and tree clearing began in 1971 and the first vines, principally Cabernet Sauvignon, were planted on the 1.6ha plot.
A great little Rosé from the Languedoc made in the Provencal style from Grenache, Syrah and Carignan by one of the region's greatest names - Mas de Daumas Gassac – the ‘First Growth of the Languedoc’. Subtle aromas of crushed strawberries, wild herbs and fresh citrus fill this is superb value rose that can be drunk with joy and abandon.