{"id":353,"date":"2019-05-22T15:38:29","date_gmt":"2019-05-22T13:38:29","guid":{"rendered":"https:\/\/www.daumas-gassac.com\/?page_id=353"},"modified":"2023-09-04T22:00:39","modified_gmt":"2023-09-04T20:00:39","slug":"family","status":"publish","type":"page","link":"https:\/\/www.daumas-gassac.com\/en\/family\/","title":{"rendered":"A family"},"content":{"rendered":"\t\t
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GUIBERT Family<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Towards the end of the 1960s, V\u00e9ronique and Aim\u00e9 Guibert launched themselves on a wine adventure,
following in the footsteps of the monks at Aniane Abbey 13 centuries ago.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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They were the first generation and the creators of the current Mas de Daumas Gassac. V\u00e9ronique Guibert de la Vaissiere is an ethnologist, specializing in the myths and traditions of Celtic Ireland. Originally from the Aveyronne, Aim\u00e9 Guibert came from an old family of glovers and tanners in Millau.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The management of the property and the vinifications were subsequently transferred to us, the second generation composed of Samuel, Ga\u00ebl, Roman and Basile. Today, We uphold the values of respect for \u201cMother Nature\u201d and for the pure expression of the terroir: the foundations of the property\u2019s wines since its creation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Roman, Samuel,
Ga\u00ebl, Am\u00e9lien & Basile Guibert<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our greatest strength has been our capacity to live and work together. We have been working at the Mas since the 2000s. After the death of our father, the founder of the Mas de Daumas Gassac, in May 2016, we have taken over complete control of the property.<\/p>

Since then, we have continued our father\u2019s innovative work, increasingly focusing on elegance and freshness rather than more tannic characteristics.<\/p>

Today, the domaine\u2019s spirit is very much one of fraternal camaraderie. We all have different responsibilities in its management.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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History<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 1971<\/strong><\/p>

Ethnologist and Ireland specialist V\u00e9ronique Guibert de la Vaissi\u00e8re and her husband Aim\u00e9, a tanner and glove manufacturer in Millau, fell in love with an old, abandoned farmhouse in the unspoilt rural setting of the Gassac valley near the ancient abbey of Aniane.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In 1972<\/strong><\/p>

On the recommendation of their Aveyron friend, Professor Henri Enjalbert, a geologist pecialising in the relationship between soils and grapes, they planted 17,000 non-cloned Cabernet-Sauvignon grafts sourced from top Bordeaux properties. An underground cellar was built on the site of the former Gallo-Roman watermill adjacent to the farmhouse, over the cold spring water from the river Gassac.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In 1978<\/strong><\/p>

Oenologist Emile Peynaud, a consultant to Ch\u00e2teaux Margaux, Haut-Brion, La Mission Haut-Brion and La Lagune, followed progress at a distance and gave winemaking advice for the first vintage. Bottled in 1980 under the \u2018Vin de Table\u2019 label, the 1978 vintage was blended from 80% Cabernet-Sauvignon and 20% Malbec, Merlot, Syrah, Cabernet Franc, Pinot and Tannat. Using a technique unheard of that time in the region, half of the 17,866 bottles produced that year were offered for sale to family, friends and a handful of restaurateurs. The futures or en primeur system was thus born, and is still used today.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The 1982<\/strong><\/p>

vintage marked the first media endorsement of Mas de Daumas Gassac red wines, hailed by the magazine Gault&Millau as \u2018Languedoc\u2019s Ch\u00e2teau Lafite\u2019. In 1986, white Mas de Daumas Gassac, a uniquely crafted wine showing huge aromatic complexity, made its debut. This consummate wine, designed to fully preserve fruit aromas, is primarily a blend of Viognier, Chardonnay, Petit Manseng and Chenin Blanc, fused with around fifteen other grape varieties from Old Europe which include Neherleschol from Israel, Khodorni from Lebanon and Tchila from Armenia.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In 1990<\/strong><\/p>

The arrival of ros\u00e9 Frizant completed the estate\u2019s range of wines, which even today still numbersthree \u2013 a red, a white and a ros\u00e9. In 1991, the Guilhem and Figaro labels made their debut, ushering in the Moulin de Gassac selection which currently totals 2.2 million bottles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Since 2000<\/strong><\/p>

Four of V\u00e9ronique and Aim\u00e9 Guibert\u2019s five sons \u2013 Samuel, Ga\u00ebl, Roman and Basile \u2013 have worked at the property and since 2009, these close-knit siblings have taken over estate management.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Philosophy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We are motivated by a desire to respect our terroir, and in so doing, to give expression to authentic wines.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00ab Respect \u00bb<\/strong><\/p>

If our philosophy had to be summarized in one word, then this would have to be it. We are motivated by the desire to produce authentic wines, that are a genuine reflection of our sublime, complex terroir. On this basis, we think of ourselves more as go-betweens than alchemists, with a desire to express the soul and flavours of the terroir in our wines. This is a huge task, of which we humbly try to be worthy every day that we spend in the vineyard and the winery; above all, our goal is to respect the wild splendour of the upper Gassac Valley. For this reason, we chose to create small areas of vines, that stand as clearings in the immense garrigue forest that dominates the landscape.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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This respect is expressed at three levels:<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tRespect for the environment<\/strong>\nWe wanted to respect the wild beauty of the upper Gassac Valley and to avoid destroying the garrigue forest. We therefore chose to create small areas of vines, that stand as clearings in the immense garrigue forest that dominates the landscape. In total, we have more than 50 of these clearings, resulting in 50 hectares of vines among 1000 hectares of Mediterranean forest.\n\nRespect for the complexity of the wines<\/strong>\nThe desire to respect the very essence of the terroir, to which our wines owe their identity, is an essential aspect of our work as winegrowers. The extreme complexity of Mas de Daumas Gassac\u2019s wines, enriched by the innumerable scents of the Mediterranean shrubs that surround the \u201cvineyard-clearings\u201d (bay, thyme, rosemary, lavender, arbutus, rock rose, fennel, wild mint, lentiscus, etc.) constitutes a subtle alchemy that we make it our duty to respect and honour.\n\nRespect for a natural, stable biotope<\/strong>\nThe huge garrigue forest that surrounds the Gassac Valley provides the right conditions for a variety of birds and insects in an ecosystem that functions perfectly, regulating, in the process, the numbers of predatory species. Our task is thus to respect this subtle balance, which contributes to the complexity of our wines, without making the slightest concession to chemical fertilizers or synthetic substances. The only fertilizer that we use on our soil is a compost made from Larzac sheep manure…\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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