Mas de Daumas Gassac is sometimes referred to as the Grand Cru of the Midi, and in the nearly 40 years it has been producing wine it has become a cult favorite. Located on the hillsides of picturesque Gassac River Valley, the 125-acre estate benefits from the sun and warmth of the Mediterranean, yet its north facing, relatively high vineyards prevent the grapes from burning. Véronique and Aimé Guibert were a young Parisian couple in 1970 when they purchased the estate from the Daumas family. Véronique had accepted a teaching position at a university in nearby Montpellier, and the couple fell in love with the Daumas’ old farmhouse and rural property. Though they had no experience with winemaking -- Aimé had been a glove maker in Paris -- the Guiberts took the advice of Emile Peynaud, a renowned oenologist, who said the property was ideal for vineyards. They planted Sauvignon Cabernet in 1972 and had their debut commercial release in 1978. Today the Guiberts run the estate with three of their adult children, and though their early successes were with Bordeaux blends, they now grow 40 kinds of red and white grapes. The signature red remains the Mas de Daumas Gassac red, typically at least 80% Cabernet Sauvignon. The signature white is a blend of Chardonnay, Petit Manseng, Chenin Blanc and small amounts of other grapes. The estate is organic.