The reserve de gassac rose is produced by the Guilbert family at Mas de Daumas Gassac, which is in Aniane in southern France. Mas de Daumas Gassac is above all a family business, aided by a dedicated team. Each in their own sector but all closely linked. From the artists in the vineyards to the magicians in the cellar to the welcoming ambassadors in the winery to the working ants in the offices. All are aiming for the success of Daumas Gassac. Aimé and Véronique Guibert discovered the Arboussas mountainside in the 1970s. With roots in the Aveyron, Aimé Guibert comes from an old Millau family of tanners and glove makers. As for Véronique Guibert de la Vaissière, she’s an ethnologist, specialising in Ireland. Of their five children, four of them, Samuel, Gaël, Roman and Basile have been working in the Domaine and managing it since 2000.
It’s not easy for a great terroir to give of its best in a very hot climate. The legendary great wines (Bordeaux, Champagne, Burgundy) were all conceived in northerly climes. The High Valley du Gassac, home to the outstanding terroir, is blessed with a cool micro-climate equivalent to a climatic altitude of some 500 metres (1650 ft). At nightfall, the cold air from the Larzac (850 metres, 2790 ft) floods into the High Valley du Gassac, with the result that, even in the height of summer, the vineyards benefit from cool nights; The northern facing vineyards accentuate the beneficial effect of this cool microclimate by ensuring they are exposed to less direct sunshine during the hot summers. This cool micro-climate is largely responsible for the outstanding complexity and finesse of Daumas Gassac wines, most especially the splendidly fine balance of outstanding wines’ “alcohol-polyphenol-acid” content.
The Réserve de Gassac is grown on sand and gravel soil on the bank side of the Hérault river at a 120m altitude on North facing slopes. The Guilbert family first planted vines on the estate back in 1971, and to this day they still use manual pruning and harvesting. Much of the incredible complexity of Daumas Gassac wines stems from the perfumes of the rich Mediterranean wild plants and herbs that surround the clearings: bay, thyme, rosemary, lavender, laburnum, fennel, wild mint and strawberry bushes…
The reserve de gassac rose is made up of Grenache & Syrah which produces full and round with aromas of crushed red fruit. Pleasant, intense palate with hints of fresh strawberry. Chemical fertilisers and synthetic matter have no place at Daumas Gassac! They only use compost based on manure produced by ewes from the Larzac!