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 and limestone terroir close to the Thau Lagoon. 100% de-stemmed. First press of Grenache and Carignan. Fermentation at a low temperature. Ageing for 5 to 6 months in stainless steel tanks. Yield of 50 – 60 hl/ha.

Tasting notes

Bright pink colour. Pleasant aroma with hints of red berries, especially strawberry. Rich and round, thoroughly lively on the palate. Thoroughly pleasant with a well balanced and slightly fruity finish.Recommended serving temperature: 10° — 12°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.