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 predominantly Chardonnay with the addition of a little Viognier from 25 year old vines. It is unoaked.
A pale straw yellow in colour. A fleshy nose of tropical fruits and green herbs. Soft and ripe on the palate with a lingering and aromatic finish and a concentrated mineral backbone. An excellent all-rounder with food. Try with grilled Dublin Bay prawns, escargots a la Bourguignonne or a soupe au pistou flavoured with garlic and basil.