Mas de Daumas Gassac was originally bought as a holiday retreat by Parisian glove maker, Aime Guibert in 1970. However, a visiting oenologist from Bordeaux, Henri Enjalbert, identified a particular red soil that shared many characteristics with some of the great estates from Bordeaux and Burgundy. 1.6ha of Cabernet Sauvignon vines were duly planted in 1971 and the first wines produced in 1972. Following Gault et Millau's description of the estate as 'the Lafite of the Languedoc' the wines quickly attained cult status and the wines have now become highly prized. Today there are over 30 hectares of vines producing a superb range of organic red and white and dessert wines. This floral and aromatic white is a blend of Chardonnay, Viognier and Terret with the addition of a little Grenache Blanc from 25 year old vines. It is unoaked.
A pale lemon in colour. An aromatic nose of lemons and limes with a hint of aniseed. Dry and clean on the palate with a vibrant acidity and mineral backbone. An excellent all-rounder with food. Try with Thai-style grilled mackerel, poached chicken with a herb salad or steamed clams in white wine.