The historic Mas de Daumas Gassac was founded in 1974 by Aime & Veronique Guibert. While the couple were keen on planting crops, they weren't certain which crops would thrive until a soil scientist from the University of Bordeaux tested the glacial limestone soils (akin to those in the Cote d'Or) and convinced them to plant grapes. Today, winemaker Samuel Guibert and his four brothers each manage different aspects of the family businees. Organic farming, slow and cool wild yeast fermenations, and low sulfur additions, are all intentional steps in producing red and white wines that have a vibrancy and approachability in their youth, but can more than stand the test of time.Super fresh and clean, driven by minerality. Pair this with light summer salads with fresh citrus dressings and washed rind cheeses.