Most important of all is Mas de Daumas Gassac’s exceptional terroir, discovered in the 1970s by the geographer and professor, Henri Enjalbert. Occupying the chair of geography at the Academy of Bordeaux (he died in 1983 having completed his monumental book on Saint Emilion), he discovered, in the middle of the Arboussas Massif, under the thick mantle of the garrigue, 40 hectares (100 acres) of deep, perfectly drained soil, rich in mineral oxides (iron, copper, gold, etc) and poor in humus and plant matter.
He immediately saw a similarity between this soil and that of the finest terroirs of the Côte d’Or in Burgundy.
This terroir of glacial sandstone accumulated by winds during the Riss, Mindel and Guntz glaciations provides three essential elements for the production of a grand vin:
- deep soil in which the vines’ roots can find nourishment deep below the surface;
- well-drained soil in which the vines’ roots will never become water-logged;
- poor soil requiring effort from the vines and causing them stress but resulting in superb flavours.
Henri Enjalbert’s notes and drawings were reproduced in a remarkable book published in 1985 called “Un Vignoble de Qualité en Languedoc”.