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Mr. Guibert, 35, has an affable personality, which suits his job well. His conversation repertoire is not limited to wine – philosophy and culture are among his passions – and he can frame his life experiences with both youthful enthusiasm and a disarming sophistication. He travels across China and Hong Kong, Japan, Taiwan, and South Korea, and has made Singapore, where he lives with his wife, his base. Wherever he may be, he hosts lunches and dinners to highlight his wines, which he pairs with whatever food he thinks will bring out their quality. “I think it is the best way to introduce wines – to get people enjoy it with food, especially local cuisine,” he says.
In the 1970s, Mr. Aimé Guibert and Mrs. Véronique Guibert founded the vineyard Mas de Daumas Gassac, today a collection of 52 small plots surrounded by 3,000 hectares of protected forest, and named it after the mas or the rural farmhouse that serves as a landmark in the area. The vineyard has made a name for following old European winemaking traditions where a lot of the processes are done by hand from picking the grapes to sorting them out and finally depositing them in fermentation vats.
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