Purchased in 1970 by Aime Guibert, the 30-hectare Mas de Daumas Gassac was originally intended as a holiday retreat. However, a visiting oenologist, Henri Enjalbert identified many similarities between the soils of the estate and those of certain great estates of the Medoc. This, combined with the estate's unique micro-climate, persuaded M.Guibert to begin planting vines in 1971, the first wines being released in 1978. Made according to organic principles, the wines are now 'cult classics'. This extraordinary dessert wine is made from a blend of 50% Sercial (the grape of Madeira) and 50% Muscat a Petit Grain from Mireval. Yields are ruthlessly low at 10 hectolitres per hectare and after fermentation the wine is aged in old oak barrels for up to 10 years. Only made in great years (none was made between 1998 and 2008) the estate itself describes the wine as a cross between a Hungarian Tokay and Klein Constantia from South Africa. A true masterpiece.

A gorgeous amber in colour. Complex aromas of cooked orange and sweet apricots with a hint of sweet spice. On the palate, rich and warm with 'grapey' notes provided by the Muscat and honeyed, dried-fruit flavours from the Sercial. The acidity is balanced and the finish intense. Drink lightly chilled. Superb with crème brulee, flan aux marrons (baked custard with chestnuts) or an apricot tart.