Mas de Daumas Gassac : Mas de Daumas Gassac 2025

Tasting Notes and Serving Tips for Mas de Daumas Gassac Blanc 2025

Tasting

Colour

Brilliant golden in hue, the colour reflects the skin maceration carried out during winemaking.

Nose

The nose is complex and expressive, blending stone fruits such as apricot and peach with citrus notes of lemon and grapefruit, along with touches of aromatic herbs, white flowers and garrigue. A mineral, lightly spicy note completes this rich and nuanced bouquet.

Palate

The palate is ample and silky, driven by a lively acidity that brings tension and freshness. The slightly enveloping texture gives way to a long, saline and chalky finish, with smoky and spicy nuances.

Food and wine pairing

This white wine from the Languedoc pairs beautifully with gratinéed oysters, pan-seared foie gras and scallops served with a creamy citrus sauce. It is also an excellent match for fish and asparagus, revealing all its freshness in its youth.

Serving and cellaring

It is ideally served between 10°C and 12°C, as an aperitif or at the table. In its early years, it displays freshness and fruit; between its third and sixth year, it begins a second life, with notes reminiscent of sherry and old Sauternes emerging. Stored in a cool, humid cellar, this wine can be kept for several years, until around 2037, depending on whether you prefer a more fruit-driven or a more evolved profile.

A Languedoc White with a Singular Blend from Mas de Daumas Gassac

The estate

Mas de Daumas Gassac is a family estate founded in the early 1970s by Aimé and Véronique Guibert in the Haute Vallée du Gassac, in the Languedoc, in the commune of Aniane. Now run by their four sons, Samuel, Gaël, Roman and Basile, the estate extends over around fifty hectares of deep, well-drained soils planted with non-cloned grape varieties at low yields. Recognised as a benchmark of quality in the Languedoc, it follows a singular approach to viticulture, far removed from the region's standards.

The vineyard

This Languedoc wine comes from vines located in the Haute Vallée du Gassac, on deep, well-drained glacial grèzes soils that are poor in humus but rich in mineral oxides. The small plots are set within the heart of a vast garrigue forest, thereby preserving the site's biodiversity. The vineyard benefits from a cool microclimate, linked to the foothill effect of the Larzac plateau, which delays flowering and the harvest. The grapes are harvested by hand, and the soils are free from any chemical fertiliser. This wine is marketed under the IGP Saint-Guilhem-le-Désert – Cité d'Aniane designation.

Winemaking and ageing

To produce Mas de Daumas Gassac Blanc 2025, the grapes undergo a few days of skin maceration before fermentation, which takes place in stainless steel tanks. Ageing then continues in stainless steel tanks for several months, without any oak barrel ageing, in order to preserve the aromatic purity and freshness of the blend.

Grape varieties

The Mas de Daumas Gassac Blanc blend is based mainly on Viognier, Chardonnay, Petit Manseng and Chenin, which make up the bulk of the composition, complemented by a number of rare grape varieties such as Sauvignon, Marsanne, Roussanne, Petit Courbu, Muscat and Sémillon.