AT a wine dinner last Saturday at Shangri-La Hotel Shenzhen, wine connoisseurs celebrated the arrival of Mas de Daumas Gassac wines, highly regarded by wine expert Hugh Johnson as "The> Wines presented at the dinner included Daumas Gassac Rose Frizant 2007, Moulin de Gassac Guilhem Blanc 2006, Mas de Daumas Gassac Blanc 2006, Mas de Daumas Gassac Rouge 2005, Mas de Daumas Gassac Rouge 2000 and Vin de Laurence 1998. A distinct feature of Daumas Gassac wines is their amazing ability to stand through the years and keep an outstanding youth after 15, 20 even 30 years. As people appreciated the whites and reds, Samuel Guibert, owner of Mas de Daumas Gassac, unveiled the myth that makes its wines so exceptional.
Beginning 780 AD, the Guibert family has been crafting the vineyard based in the Gassac valley, which benefits from a powder-fine red glacial soil similar to the best parts of Burgundy, a cool microclimate derived from the Gassac river, natural springs and the nearby mountains and sea.
Besides being blessed by nature, the Guibert family respectfully pursued an organic approach to the land to preserve a natural balance. Over the generations, the family has introduced 40 varieties of rare and uncloned grapes from all over the world.
More importantly, the family has developed a distinct blend and taste, with red wine comprising 80 percent Cabernet Sauvignon blended with Pinot Noit, Merlot, Cabernet Franc, Nebiolo, Dolcetto and Peit Verdot.