Mas de Daumas Gassac Rouge 2020
Mas de Daumas Gassac · Mas de Daumas Gassac
Often called the 'Grand Cru of the Languedoc,' the 2020 Mas de Daumas Gassac Rouge captures the wild, sun-scorched garrigue landscape in every sip—an ideal companion for the Smoke-Touched Histories theme. Its combination of Cabernet Sauvignon dominance with a mosaic of rare co-planted varieties yields a wine that is simultaneously powerful and contemplative, with a smoky, earthy signature all its own.
Kit Aromas
Nose
An arresting bouquet of crushed blackcurrant and dried garrigue herbs gives way to a distinctive smoky, ashen minerality that recalls a brushfire sweeping through Mediterranean scrubland. Layers of cedar, dried violet, and roasted bay leaf emerge with time, alongside a subtle hint of warm graphite.
Palate
The palate is structured and deeply concentrated, with blackcurrant and dark cherry fruit framed by fine-grained tannins and a pronounced smoky, stony minerality. Dried herbs, cracked pepper, and a touch of leather lend complexity, while bright acidity keeps everything taut and energized.
Finish
Long and persistent, with lingering notes of charred wood, iron-rich earth, and dried lavender that slowly fade into a clean, mineral close.
- Varietal
- Cabernet Sauvignon
- Blend
- Approximately 80% Cabernet Sauvignon with small amounts of Malbec, Merlot, Cabernet Franc, Tannat, Pinot Noir, and other rare varieties from the estate's co-planted vineyards
- Vineyards
- Estate vineyards in the Gassac valley near Aniane, planted on unique glacial gravel and volcanic soils identified by geologist Henri Enjalbert
- Alcohol
- 13.5%
- Organic / Biodynamic
- No
Food Pairing
A slow-smoked lamb shoulder rubbed generously with herbes de Provence, served alongside ratatouille and a drizzle of reduced jus. The smokiness of the meat mirrors the wine's ashen minerality, while the Provençal herbs echo its garrigue character and the lamb's richness is cut by the wine's firm tannic structure.
Born from a chance geological discovery in the 1970s—volcanic glacial soils hidden beneath wild garrigue—Mas de Daumas Gassac was planted on the advice of the legendary terroir expert Henri Enjalbert, and its smoky, mineral-rich reds have been defying Languedoc expectations ever since.
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