Mas de Daumas Gassac

Founded in 1971 by Véronique Guibert de la Vaissière and her husband Aimé, when they fell in love with an old, abandoned farmhouse in the unspoilt rural setting of the Gassac valley near the ancient abbey of Aniane. 

Mas de Daumas Gassac’s exceptional terroir was discovered in the 1970s by the geographer and professor, Henri Enjalbert. 

A year later, they planted 17,000 non-cloned Cabernet-Sauvignon grafts sourced from top Bordeaux properties. An underground cellar was built adjacent to the farmhouse, over the cold spring water from the river Gassac. 

The vinification and ageing methods were the result of acollaboration with Émile Peynaud. The vinification room is located in the former water storage facility of the Gallo-Roman mill and consists of thirty stainless-steel vats. Two cold water springs run under the vat room’s stone floor providing natural cooling, and ensuring that alcoholic fermentation takes place very slowly, over 8 to 10 days. It is this slowness that enables complex flavours to develop.  

Since 2000, four of Véronique and Aimé Guibert’s five sons – Samuel, Gaël, Roman and Basile – have worked at the property and since 2009, these close-knit siblings have taken over estate management.