Mas de Daumas Gassac Blanc IGP Saint-Guilhem-le-Desert Cite d'Aniane, France 2023 (750ml)
$80.00
Biodynamic/Organic
Organic Farming. Taste: Blanched almonds, sliced white peaches, yellow plums, fresh herbs and some mild spices mingle harmoniously on the nose. It’s medium-bodied and focused. Silky texture with natural freshness at the center and an attractive finish.
Critic tasting note: (2023 vintage) "Blanched almonds, sliced white peaches, yellow plums, fresh herbs and some mild spices mingle harmoniously on the nose. It’s medium-bodied and focused. Silky texture with natural freshness at the center and an attractive finish. A layered, focused and textural white blend consisting of 39% viognier, 27% chardonnay, 13% manseng, 10% chenin blanc, 7% muscat and 4% sauvignon blanc. Drink or hold." -James Suckling
Organic Farming
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About the Wine: 39% Viognier (origin of the vine: Georges Vernay – Condrieu). 27% Chardonnay (origin of the vine: Comtes Lafon). 13% Petit Manseng (origin of the vine: Charles Hours – Béarn). 10% Chenin Blanc (origin of the vine: Domaine Huet – Vouvray). 11% Rare varieties : Sauvignon, Marsanne, Roussanne, Petit Courbu, Muscat Petit grain, Muscat d’Alexandrie, Gros Manseng, Semillon (France), Fiano (Italie).
The year is mainly marked by a severe drought with -30% water compared to the average. Looking back, we experienced a dry autumn, a slightly cold winter, light regular rains throughout the spring, ending with a very driest summer with only 20mm of water in July and August!
Thanks to the micro-climate and the care given to the vines by our teams, the berries benefited from slow and healthy ripening, despite the drought and, above all, the heatwave that occurred the day before the harvest. Skin maceration for 2 to 3 days, fermentation in stainless steel vat. 4 months in stainless steel tank.
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About the Producer:
Towards the end of the 1960s, Véronique and Aimé Guibert launched themselves on a wine adventure, following in the footsteps of the monks at Aniane Abbey 13 centuries ago.
They were the first generation and the creators of the current Mas de Daumas Gassac. Véronique Guibert de la Vaissiere is an ethnologist, specializing in the myths and traditions of Celtic Ireland. Originally from the Aveyronne, Aimé Guibert came from an old family of glovers and tanners in Millau.
The management of the property and the vinifications were subsequently transferred to us, the second generation composed of Samuel, Gaël, Roman and Basile. Today, We uphold the values of respect for “Mother Nature” and for the pure expression of the terroir: the foundations of the property’s wines since its creation.
"Our greatest strength has been our capacity to live and work together. We have been working at the Mas since the 2000s. After the death of our father, the founder of the Mas de Daumas Gassac, in May 2016, we have taken over complete control of the property.
Since then, we have continued our father’s innovative work, increasingly focusing on elegance and freshness rather than more tannic characteristics.
Today, the domaine’s spirit is very much one of fraternal camaraderie. We all have different responsibilities in its management." ROMAN, SAMUEL, GAËL, AMÉLIEN & BASILE GUIBERT
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Taste: Elegant aromas freely offer up their nuances of exotic tea, spice and essence of white peach. The elegance continues onto the refined, pure and energetic middle weight flavors that exude evident minerality on the balanced and harmonious finish.
Taste: Known for its balance of richness and freshness, with aromas and flavors of white orchard fruits (like peach and apple), citrus (lemon), delicate floral notes, and a distinct mineral, stony finish. Described as an outstanding and age-worthy.
