In the 1970s, the great scholar Henri Enjalbert, holder of the chair of geography at the Bordeaux Academy, identified a terroir of around forty hectares in the middle of the Arboussas massif, located in the Haute Vallée du Gassac (IGP St Guilhem-le-Désert - City of Aniane). The soil is deep, perfectly drained, and poor: all the ingredients come together to encourage the vines to dig deep, without risk of humidity, in order to create rare aromas. The exposure of the vineyard on northern slopes limits the hours of sunshine during the summer. Every night, the cold air from Larzac (850 m) pours into the valley, ensuring cool nights for the vineyard even in the heart of summer. The flowering of the vines is delayed, and the harvest begins almost three weeks later than in the whole of Languedoc. The small surface vines, engulfed in the immense scrubland forest which the owners did not want to touch, give the wine an unparalleled complexity of aromas: bay leaf, thyme, rosemary, lavender. In the vines of Mas Daumas Gassac, we find a high proportion of Cabernet Sauvignon du Médoc, as it existed before the war of 1914. A non-cloned grape variety, as it produced the historic vintages of the beginning of the last century . The classic vinification is of a Médoc character: after a long fermentation (three weeks), the aging takes place in wooden barrels, without filtration but with the use of (light) fining with egg albumin. The wines of Mas Daumas Gassac can be appreciated on the fruit, in the first years, but over time they reveal exceptional aging potential. The depth and complexity of their aromas requires long aeration, ideally three to four hours or more. The Mas de Daumas Gassac, a must-see property in Languedoc, offers us a vintage of red wine, made from a blend of Cabernet Sauvignon and more than twenty varieties of rare grapes. The old vines flourish on the terroir of the Gassac valley, on soil composed of red glacial dust. This nectar is produced with the greatest respect for the land, both in the vineyard and in the cellar. The harvest is carried out manually, then the juice is vinified according to the traditional Médoc method, with long fermentations and macerations. At the end of vinification, the wine is not filtered. It is then aged for between 12 and 15 months in relatively new oak barrels. In its early youth, this wine offers beautiful aromas of red fruits, which evolve pleasantly over time. It also has a good keeping capacity. To benefit from all of its aromas, decant it at least four hours before tasting it, at a temperature of 18 degrees. It will go perfectly with a wild boar!