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. 100% de-stemmed. All grape varieties are mixed together. Maceration 10-12 days between 25°C and 30°C. No filtration. Ageing for 6 to 7 months in stainless steel tanks. Yield of 50 hl/ha.

Tasting notes

Deep, brilliant red colour. Vinous, complex aromas, with hints of red berries (cherry, blackberry, strawberry) and spice. Opens soft and fruity with gentle tannins. Delicate and sophisticated on the palate. Long and smooth finish; a touch rustic reflecting its “terroir”.Recommended serving temperature: 18° — 19°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, roast beef and Yorkshire pudding, herb crusted rack of lamb, pork stir fry with honey and coriander, Moroccan spiced lamb, as well as goats’ cheese, Cheddar and the Ploughman’s lunch.