Purchased in 1970 by Aime Guibert, the 30-hectare Mas de Daumas Gassac was originally intended as a holiday retreat. However, a visiting oenologist, Henri Enjalbert identified many similarities between the soils of the estate and those of certain great estates of the Medoc. This, combined with the estate's unique micro-climate, persuaded M.Guibert to begin planting vines in 1971, the first wines being released in 1978. Made according to organic principles, the wines are now 'cult classics'.
A combination of Chardonnay, Viognier and Petit Manseng, this elegant yet rich white is a pale straw in colour with scents of tropical fruits and toasted nuts. Fresh and floral on the palate, the texture is firm and waxy with flavours of green apples and tropical fruits. The finish is lingering with firm acidity. A great food wine! Try with sauteed kidneys in a cream and mustard sauce, grilled sea bass or escargots a la bourguignonne stuffed with herb butter.