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'.
This elegant and balanced red is a blend of 80% Cabernet Sauvignon plus 10 other varieties including Merlot, Tannat, Tempranillo, Syrah and Nebbiolo. A deep, vivid ruby-red in colour, on the nose scents of cassis and leather with mineral notes. Full-bodied and dry on the palate with spicy red-fruit flavours, the tannins are pronounced yet well-balanced and the finish is long and smoky, Try with braised stuffed shoulder of lamb with peppers or a venison stew with juniper berries and cream.