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

Jurassic limestone slopes, arid and dry. Rich in bauxite. 100% de-stemmed. Short Fermentation to pressure fruit. Vinification under controlled temperature between 22°C and 26°C. Ageing for 5 to 6 months in stainless steel tanks. Yield of 70 – 80 hl/ha.

Tasting notes

Clear ruby red colour with glints of deep purple. Aromas of very ripe red berries, hints of spice. Fruity wine, rounded and soft: a pleasant easy drink. Well balanced finish with hints of red fruity jam and a touch of pepper.Recommended serving temperature: 16° — 18°C

Food pairing

This wine goes well with tabbouleh, winter soup, game terrine, skewers of melon wrapped in Parma ham, mixed grill, chicken Tikka Masala, beef goulash, cassoulet, herb crusted rack of lamb, pork stir fry with honey and coriander and Moroccan spiced lamb.