The story of Mas de Daumas Gassac began in 1971, when Véronique and Aimé Guibert discovered an abandoned farmhouse in the Gassac valley and launched a winegrowing adventure inspired by the monks of Aniane. Their sons — Samuel, Gaël, Amélien, Roman and Basile — now carry the estate forward, upholding core values of respect for nature, purity of terroir expression, and harmony with the valley’s unique ecosystem. Since planting non‑clonal Cabernet Sauvignon in 1972 and gaining early acclaim in the 1980s, Mas de Daumas Gassac has remained committed to crafting authentic, complex wines shaped by the wild Mediterranean garrigue, where each small vineyard clearing forms part of a living, balanced biotope.

Mas de Daumas Gassac Rouge 2024 is a rare and graceful vintage, shaped by a cool year with perfectly timed rainfall and a calm, extended harvest. The wine shows remarkable freshness and balance reminiscent of the great vintages of the 1980s: a brilliant deep ruby colour, powerful aromas of cherry and blackcurrant, and an elegant, velvety tannic structure leading to a long, layered finish. This refined and harmonious 2024 vintage highlights the unique character of the Gassac valley, where nature and craftsmanship come together to create wines of exceptional depth and nobility.

The blend is dominated by Cabernet Sauvignon (84%), complemented by Merlot (4%), Pinot Noir (2%), Petit Verdot (2%), and Cabernet Franc (2%). An additional 6% of rare varieties enriches the wine: Nielluccio, Montepulciano (Italy), Saperavi (Georgia), Carménère (Chile), Tempranillo (Spain), Abouriou and Tannat (France).

Winemaking

Hand harvest dates: 3–20 September 2024 (7 days).
Winemaking: slow extraction, gentle pump‑overs and infusion; long fermentation and maceration; no filtration.
Ageing: 12–15 months in oak barrels (1–7 years old).

Serving Suggestion

Enjoy this wine young (within 3–4 years) to appreciate its superb fruit aromas. It can then be enjoyed at maturity (7–14 years) or kept for many years (15–20 years and beyond) to reveal all the characteristics of a great age‑worthy wine.
Serve preferably at 16–17°C; decant at least 3–4 hours beforehand, ideally in large Burgundy‑style glasses.
It pairs beautifully with red meats (especially lamb), game, stuffed eggplants and tomatoes, and a variety of cheeses.

Cellaring advice

If you have a cool cellar (12–16°C), you can age your Daumas Gassac wines for many years.
If your cellar is not cool enough, or if you are concerned about the passing of time, do not hesitate to enjoy your Daumas Gassac as soon as it has completed its ageing — at 2–3 years old, or even at 5 years