Mas de Daumas Gassac

Second time lucky…and worth the wait!

After last September’s ill-fated Montpellier trip (think: 4-hour drive to Gatwick, cancelled flight, mild emotional damage…), we finally made it!

We landed in sunny Montpellier – slightly overdressed thanks to misleading forecasts and made a beeline for Atelier & Co’s oyster farm, where we met Benji, the winemaker, from Mas de Daumas Gassac.

First order of business, lunch… Mussels and oysters by the lagoon, paired perfectly with glasses of Moulin de Gassac Picpoul de Pinet – crisp, citrusy, and basically sunshine in a glass.

That evening, we had dinner with Samuel Guibert (one of the five brothers running the estate since 2016) and tasted some stellar old vintages.

The Mas de Daumas Gassac Rouge (Cabernet Sauvignon-based) showed real staying power – the 2003 was still elegant and fresh, despite its age.

The White (a wild blend of about 20 varieties!) offered a standout 2015, where Petit Manseng took the lead with its acidity and tension.

The 2021 was a totally different beast – more Viognier, more honey, more ripe fruit.

We wrapped up the evening with a rare treat: Vin de Laurence 2011, their elusive dessert wine made only in perfect vintages. It’s a mad scientist blend of Sercial and Muscat, crafted via double fermentation. Think liquid amber, toffee apple, and apricot, all cut with zippy acidity.

Day two got (slightly) more serious with a tour of the winery. Once a humble water mill, now the hallowed ground where Gassac wine has bubbled away since 1977.

We wandered into the cool, dimly lit barrel room where Mas de Daumas wines snooze for 12 months in oak, soaking up just the right amount of character.

And then there’s the Vin de Laurence, the eccentric elder of the cellar. This dessert wine is aged for a whopping 8–10 years in barrels that themselves are seasoned veterans (5-6 years old).

Serious aging, serious flavour!

We embarked on a vineyard tour in a pickup truck that looked like it had retired in 1993 and been rudely awoken. It rattled us up to the Cabernet Sauvignon vines first, planted on rich, clay-heavy soils perfect for producing bold, structured reds with serious staying power.

Then we climbed (clung on) all the way to the highest vineyard where Pinot Noir reigns. Planted on pure limestone, these vines yield elegant, mineral-driven wines with a whisper of wild strawberry and a whole lot of finesse.

Benji explained how all the vineyards face north, catching just the right amount of sunlight, and benefit from the cooling effects of both the Gassac River and the Mediterranean Sea.

The result? Wines that stay fresh, zippy, and dangerously drinkable.

We stock the Moulin de Gassac wines, and if you havent tried them you really should!…

Lunch was where it got exciting! We were able to try the new wines from the little brother of Mas de Daumas, Atelier Guibert. 100% Syrah and then came Genesis, a blend of Syrah, Cinsault, and Carignan that was so juicy, vibrant, and dangerously drinkable we dubbed it super smashable on the spot. Naturally, I messaged Lloyd mid-sip…watch this space...!

To my surprise, Benji revealed a bottle I immediately recognised—Clos de la Barthassade. Some of you may recall these wines, and for good reason. As it turns out, Benji is also the winemaker behind Clos de la Barthassade, which we’ve stocked for some time!

We had the chance to taste through the current releases, starting with Les Cargadous, a refined blend of Roussanne and Chenin Blanc—textural, fresh, and beautifully balanced. Next came Cuvée H, a bold yet elegant combination of Syrah, Grenache, and Mourvèdre.

The standout for me was Les Gravettes, a blend of Grenache, Cinsault, and Syrah. Served slightly chilled, it was vibrant, expressive, and particularly enjoyable.

We also previewed a new release—100% Syrah—which showed great promise. Keep an eye on your inbox for more details on these 2 wines soon…

   Landing with us this Thursday are four wines from Clos de la Barthassade!

'Pur C'

Silky and vibrant, this wine opens with inviting aromas of cherry blossom, blackcurrant, and a hint of five spice. The palate is smooth and approachable, with layers of red berries, cherries, and ripe plum.

It's a low-intervention wine that showcases purity, balance, and character.

£27 per bottle

‘Les Cargadous’

60% Roussane, 40% Chenin.

Lemon Sorbet and pear, rich and textural with minerality from the Chenin

£35 per bottle

‘Cuvee H’

A blend of Syrah, Grenache and Mourvedre. Black olive tapenade, black fruits and spices. A fine structure, light salinity and soft tannins.

£27 per bottle

‘Les Ouvrees’     

Les Ouvrées is Syrah, Mourvedre and Grenache, harvested from LImestone soils topped with sand and clay. Silky in texture with a broad spectrum of dark fruit aromas, hints of spice and beautiful lift. 

£35 per bottle

If you fancy any of these delicious wines click here to buy!

Best

Team Chesters