Daumas Gassac Blanc 2014 Magnum (150cl)
The 2014 Daumas Gassac Blanc is a white wine from Languedoc, produced by Domaine Daumas Gassac under the Hérault IGP. Its blend brings together equal parts Chardonnay, Chenin Blanc, Petit Mansog and Viognier. For this vintage, the estate carried out manual harvesting, followed by five to seven days of skin contact and fermentation in stainless steel tanks, with two to four months of tank aging. The producer describes a vintage driven by marked acidity, combining freshness with expressions of apricot and honey.
La bouteille proposée
- Size
- Magnum (150cl)
- Packaging
- Loose
- Label Condition
- Perfect
- Fill Level
- Perfect
- Capsule Condition
- Perfect
Identité du vin
- Couleur
- White
- Pays
- France
- Région
- Languedoc
- Appellation
- IGP de l'Herault
- Producteur / Domaine
- Domaine Daumas Gassac
- Millésime
- 2014
Cépage et assemblage
- Grape Variety
- 25% Chardonnay, 25% Chenin Blanc, 25% Petit Manseng, 25% Viognier
Domaine Daumas Gassac
Mas de Daumas Gassac is a family-run estate situated in Aniane, in the Hérault department, within the Gassac Valley. Founded by Aimé and Véronique Guibert in the early 1970s, it now comprises 50 hectares of vines planted in small plots within the garrigue. Its wines are produced under the Saint-Guilhem-le-Désert – Cité d’Aniane PGI.
- Owner
- Famille Guibert (Samuel, Gaël, Amélien, Roman et Basile Guibert)
- Maître de chais
- Samuel Guibert
- Surface (ha)
- 50.00 ha
- Production (average bottles per vintage)
- environ 150 000 bouteilles/an
Histoire du domaine
In 1971, Véronique and Aimé Guibert purchased an old farmhouse in the Gassac Valley, near Aniane. They were supported in their wine-growing venture by Henri Enjalbert, a geographer and specialist in vineyard geology, who recognised the potential of the site’s glacial gravel soils. In 1972, the couple planted 17,000 non-cloned Cabernet Sauvignon cuttings selected from Bordeaux estates. Between 1972 and 1978, a wine storehouse and a fermentation vat were built on the site of an ancient Gallo-Roman mill, situated above cold water springs. The first red vintage was vinified in 1978 with the guidance of Émile Peynaud, then bottled in 1980 as a table wine. The Rosé Frizant was created in 1981, followed by the estate’s first white wine in 1986. In 1991, Aimé Guibert launched Moulin de Gassac, a separate venture based on partnerships with local winegrowers. From the 2000s onwards, the couple’s five sons — Samuel, Gaël, Amélien, Roman and Basile — gradually joined the business. Following the death of Aimé Guibert in May 2016, they have jointly taken charge of managing the estate. Samuel Guibert runs the estate and oversees the winemaking process, with the support of Basile Guibert.
