Mas de Daumas Gassac began in the early 1970s, when the Guibert family acquired a farm in the Gassac valley without realising its extraordinary potential. Soil expert Henri Enjalbert discovered that the estate’s red, mineral-rich soils, hidden beneath dense garrigue scrub, shared the same characteristics as those found in the greatest vineyards of the Médoc and Burgundy. These well-drained, poor soils, combined with a cool microclimate created by cold air flowing in from the Larzac plateau, provide ideal conditions for producing wines of finesse and complexity.

The first vines, notably Cabernet Sauvignon, were planted in 1971 in small clearings surrounded by wild Mediterranean herbs such as thyme, rosemary and mint, which impart aromatic nuance to the wines. This unique mix of soil, climate and environment gives Mas de Daumas Gassac its distinctive ‘terroir’ character, far removed from modern monoculture. Over time the estate has expanded its range, now producing both high-end and everyday wines. However, the original ethos of craftsmanship and respect for nature remains unchanged. The flagship red wines continue to be described as the “Grand Cru of the Languedoc", while the broader range offers excellent quality and authenticity, securing the estate’s reputation as one of the region’s finest.

Languedoc-Roussillon, stretching along France’s Mediterranean coast, is one of the country’s largest and most diverse wine regions. Known for its sunshine-rich climate, with hot, dry summers and mild winters, the area is ideal for grape growing. The region benefits from varied soils—limestone, clay, schist, and gravel—contributing complexity and character to its wines.

Traditionally a volume-focused region, Languedoc-Roussillon has undergone a quality revolution in recent decades. Today, it produces expressive, terroir-driven wines across a wide spectrum of styles. Red blends dominate, featuring Grenache, Syrah, Mourvèdre, and Carignan. These wines are typically full-bodied with ripe black fruit, spice, garrigue (wild herb) notes, and earthy undertones. Whites, made from grapes like Picpoul, Grenache Blanc, and Marsanne, offer fresh acidity and citrus, stone fruit, or floral flavours.

The region is also known for crisp Picpoul de Pinet, aromatic Muscat, and traditional method sparkling wines from Limoux—the latter believed to predate Champagne. Roussillon, with its Catalan influence, excels in fortified sweet wines (vins doux naturels) like Banyuls and Maury, rich with dried fruit, chocolate, and nutty flavours.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Chenin Blanc is a versatile white grape variety originating in France’s Loire Valley, where it has been cultivated for centuries. Known for its high natural acidity and adaptability, Chenin Blanc thrives in a range of climates and soils, making it one of the most flexible white grapes in the world.

Viticulturally, Chenin Blanc is a vigorous and early-budding vine, which can make it susceptible to spring frosts. However, its thick skins and ability to retain acidity allow for a wide range of picking times, supporting various wine styles—from bone-dry to lusciously sweet, including sparkling wines.

While still prominent in France—especially in Vouvray, Anjou, and Saumur—Chenin Blanc has found remarkable success in South Africa, where it is the most widely planted grape. Called Steen, the South African examples range from fresh, citrus-driven styles to complex, oak-aged wines with notes of stone fruit, honey, and spice.

Chenin Blanc is also grown in the USA (notably California), Argentina, Australia, and New Zealand, often used in blends or as a varietal wine.

Flavour profiles include green apple, pear, quince, honeysuckle, and melon in dry versions, while sweeter styles offer notes of apricot, honey, and ginger. Its natural acidity and age-worthiness make Chenin Blanc a favourite among sommeliers and wine enthusiasts alike.

Roussanne is a high-quality white grape variety native to France’s Rhône Valley, where it is a key component of both northern and southern Rhône white blends. It is most famously found in appellations such as Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape, often blended with Marsanne or Grenache Blanc to create wines of depth and elegance. Outside France, Roussanne is also planted in California, Washington State, Australia, and parts of Italy.

Roussanne is prized for its distinctive aromatic profile and its ability to produce complex, age-worthy wines. It typically offers aromas of pear, peach, and honey, complemented by floral notes such as acacia and herbal hints like chamomile or fennel. As it ages, it develops nutty, toasty, and lanolin-like characteristics, gaining richness and complexity. On the palate, it is often medium- to full-bodied, with a silky texture and balanced acidity.

Viticulturally, Roussanne is notoriously challenging to grow. It is late-ripening, susceptible to mildew and rot, and sensitive to wind and drought. Its low yields and tendency to oxidise require careful vineyard and cellar management. Despite these challenges, Roussanne’s elegance and distinctive character make it one of the Rhône’s most prestigious and sought-after white grape varieties.