In the early 1990s, the Guibert family set themselves a new challenge: to create a new range of accessible wines based on the same Gassac philosophy. This led to the discovery of an exceptional site in the natural “amphitheatre” of Villeveyrac. It marked the beginning of a long and fruitful partnership between Mas de Daumas Gassac and the winegrowers of this terroir.
The first wines were produced in 1991, the result of parcel‑by‑parcel selection carried out together with around thirty local growers. Thus, the Moulin de Gassac range was born in 1991, carrying the Mas de Daumas Gassac signature and the Guibert family’s hallmark.

Winemaking

Jurassic limestone slopes; dry and well‑drained.
100% destemmed.
All grape varieties are vinified together.
Maceration for 10–12 days at 25–30°C.
Unfiltered.
Aged for 6–7 months in stainless‑steel tanks.
Yield: 50 hl/ha.

Tasting notes

Deep, bright red colour. A vinous, complex nose with nuances of red berries (cherry, blackberry, strawberry) and spices. The palate opens soft and fruity, with gentle tannins. The overall impression is delicate and refined. The finish is long and smooth, slightly rustic, reflecting the character of its terroir. Recommended serving temperature 18–19°C

Food pairing

This wine pairs beautifully with tabbouleh, winter vegetable soup, game terrine, melon skewers wrapped in Parma ham, mixed grill, chicken Tikka Masala, beef goulash, roast beef with Yorkshire pudding, herb‑crusted lamb, honey‑and‑coriander glazed pork roast, Moroccan‑spiced lamb dishes, as well as goat cheese, Cheddar, and a classic Ploughman’s lunch.