“One of the ten best wines in the world,” proclaims Michael Broadbent. “The only Grand Cru of the Languedoc,” declares Hugh Johnson. “Exceptional and the most remarkable non-appellation wine of France,” decries Robert Parker Jr. Within 30 years, the Mas de Daumas Gassac wines have reached “cult status,” which is only given to a few exceptional estates.
The soil of Mas de Daumas Gassac was rediscovered in 1971 by Henri Enjalbert, Professor of Geology at Bordeaux University. Enjalbert considered the Gassac Valley to be an “ideal and unique terroir to produce a Grand Cru wine,” specifically due to the exceptional soils and the very cool microclimate, which allow more than forty different grape varieties to thrive.
Their precise winemaking and ageing techniques are inspired by the great Bordeaux estates. The wines from Daumas Gassac are incomparable to any other. The featured wines for this dinner will be paired with menu crafted by Chef Mark Sullivan.
Menu and Wine Pairings
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Pan Roasted Scallop and Persimmon Salad, Walnut Vinaigrette; White, Mas de Daumas Gassac, Vin de Pays de L’Herault 2009
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Liberty Farms Savory Roasted Duck Breast, Cranberry Pudding, Braised Celery Hearts; Rouge, Mas de Daumas Gassac, Vin de Pays de L’Herault 2005; Rouge, Mas de Daumas Gassac, Vin de Pays de L’Herault 2006
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Slow Roasted Sonoma Goat, Red Wine Farrotto, Foraged Mushrooms, Bernaise Rouge, Mas de Daumas Gassac, Vin de Pays de L’Herault 2008
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Farmstead Cheese, Vin de Laurence, Mas de Daumas Gassac, Vin de Pays de L’Herault 2007
To reserve, please call us at 415.931.5100.
