95% Cabernet Sauvignon, 5% Mourvedre, Pinot Noir, Sauvignon Blanc, Petit Manseng and Muscat.

Mas de Daumas Gassac was founded in 1970 by Vronique and Aim Guibert, and at the time they didnt necessarily intend on planting vines and making wine. They had bought the property simply because they were enchanted by the beautiful Gassac Valley in the Hrault dpartment and felt that it had potential. They just werent sure what that potential was.

But when their friend, Bordeaux University geologist Henri Enjalbert, visited the estate he had no doubt: the cool micro-climate and perfectly drained gravelly terroir could produce world-class wines, specifically Cabernet Sauvignon.

And so it was that uncloned Cabernet cuttings were brought from chteaux in the Mdoc and planted on Daumas Gassacs north-facing slopes. A few years later, the first vintage was produced, with the help of the Guiberts consulting winemaker, mile Peynaud.