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The wine makers were anxious to conserve the wild beauty of the High Valley du Gassac, most especially the wild garrigue. That’s why the vines are planted in magical glades hidden in the dense, forest-like garrigue that dominates the countryside. Some 50 types of vine grow in these clearings - a total of 50 hectares.

Much of the incredible complexity of Daumas Gassac wines stems from the perfumes of the rich Mediterranean wild plants and herbs that surround the clearings : bay, thyme, rosemary, lavender, laburnum, fennel, wild mint, lentisc, strawberry trees.

Enjalbert compared the land to the best Burgundy terroirs in the Côte d’Or.

Formed from deposits carried in by the winds during the Riss, Mindel and Guntz glacial periods (ranging from 180,000 – 400,000 years ago) the terroir provides the three elements necessary for a Grand Cru:

    - Deep soil ensuring the vines’ roots delve deep to seek nourishment.
    - Perfectly drained soil ensuring vines’ roots are unaffected by humidity.
    - Poor soil meaning that vines have to struggle to survive, an effort which creates exceptionally fine aromas.

Medoc style vinification. Long (3 week) fermentation and maceration. 12 – 15 months maturing in 1 – 7 year old Burgundy and Bordeaux oak barrels, light fining with egg white, no filtering.Although it’s great for laying down, it is splendid, fruity, well-balanced and delightful to drink as soon as it’s bottled and for three or four years afterwards. Of course, you must drink Daumas Gassac while it’s young ! But, you should also lay down some bottles to mature and develop.