In the early 1990s, the Guibert family set themselves a new challenge: the creation of a new range of approachable wines in the same Gassac philosophy, leading to the discovery of the exceptional Villeveyrac “amphitheatre” site. This led to a long and fruitful partnership between Mas de Daumas Gassac and the winegrowers from this terroir. The first wines were produced in 1991, the result of a plot-by-plot selection from thirty local winegrowers. The Moulin de Gassac range was born in 1991, with the Mas de Daumas Gassac’s hallmark and Guibert’ signature. For more than 30 years this authentic approach, with daily involvement, has inspired the winemakers in an ongoing quest to obtain the best possible quality from these vineyards. Now covering an area of 250 hectares, all the plots are subject to a rigorous set of specifications.

Winemaking

Clay-limestone soils from the cretaceous period, rich in bauxite. 100% destemmed. Traditional vinification, 2-3 weeks in vats. No filtration. Ageing for 5 to 6 months in stainless steel tanks. Yield of 50 -70 hl/ha.

Tasting notes

Dark red, almost black colour with violet glints. Hints of very ripe pear in the nose, with a touch of roast coffee. Stewed red berry flavour, great tannic structure and a hint of toast. A powerful wine that opens well.Recommended serving temperature: 18° — 19°C

Food pairing

This wine goes well with prosciutto bundles, game terrine, roast beef and Yorkshire pudding, cassoulet, chicken or beef curry, lavender and garlic roasted leg of lamb, Cantonese-style duck, pork stir fry with honey and coriander asa well as with Roquefort cheese.