Mas de Daumas Gassac Blanc

In the glass

Aroma: white peach, apricot, white flower, honey

Palate: stone fruit, lemon zest, lees creaminess, salt

Multi-variety white from twenty grapes including Viognier, Chardonnay, Petit Manseng and Chenin (~90% of the blend) with eight secondary varieties; rich, layered and ageworthy.

What it pairs with

• Roast poularde with morel cream
  The wine's stone fruit and creaminess match cream sauce and woodsy morel.
• Grilled langoustines
  Viognier's apricot and the salt finish match shellfish sweetness.
• Saint-Marcellin or aged Comte
  The white's depth and lees creaminess pair with washed-rind or aged cheese.

History

Mas de Daumas Gassac Blanc was added in 1986, building a unique white from Viognier, Chardonnay, Petit Manseng and Chenin with eight secondary varieties. The blend matches the white-grape diversity of the rouge's twenty cultivars.

1. 1986: First vintage of Mas de Daumas Gassac Blanc
2. 2016: Aime Guibert passes; the four Guibert sons take complete control

Facts

Producer

Mas de Daumas Gassac · visiting guide

Grapes

Viognier, Chardonnay, Petit Manseng, Chenin Blanc

Classification

IGP Saint-Guilhem-le-Desert

Oak

minimal oak; majority stainless steel and lees ageing

ABV

13.5%

Price

EUR 35-55 at retail

Drinking window

3-15 from vintage

First vintage

1986

Vegan

Yes (no animal-derived fining)

Frequently asked about Mas de Daumas Gassac Blanc

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