In the early 1990s, the Guibert family launched the Moulin de Gassac collection to offer more accessible wines while preserving the philosophy of Mas de Daumas Gassac. The discovery of exceptional terroirs in the natural amphitheatre of Villeveyrac led to a long‑standing partnership with local growers. For over 30 years, the estate has followed strict standards: parcel selection, low yields, separate vinifications, and a complete shift away from chemical treatments through biological control and sexual confusion. The finest plots of Villeveyrac and Pinet, with their clay‑limestone and clay‑silt soils, produce wines with Mediterranean depth and remarkable freshness. All Moulin de Gassac wines are Terra Vitis certified, reflecting respect for nature, people, and terroir. Each cuvée is crafted through precise parcel vinification and blending, expressing finesse, balance, and the authentic character of these unique landscapes.

Winemaking

Medoc‑style vinification, 100% destemmed. Slow maceration (15–20 days) at 28–33°C. (Absence of filtration may cause a light deposit.) Partial ageing: 8–9 months in oak barrels (1–3 wines old).

Tasting notes

Velvety red colour with brown reflections. Nose Elegant, well‑integrated notes of jammy fruits, with refined hints of coffee and spices. Palate Round and concentrated. Supple, charming, velvety tannins with subtle toasted notes. Finish Balanced, with good fruit persistence. A smooth, refined wine — ideal for a tender, comforting meal.

Serving Suggestion

Serve between 18–20°C. Best enjoyed with food. Open 1–2 hours in advance, then replace the cork. Decanting is always beneficial to reveal the wine’s complexity.

Food pairings

Tapenade • Tabbouleh • Pumpkin soup • Melon skewers with cured ham• Veal blanquette • Beef pot‑au‑feu • Steak tartare • Charolais steak with pan‑seared foie gras (Rossini style) • Braised pheasant • Rack of lamb with garlic cream • Honey‑and‑coriander glazed pork rack • Lamb shank tagine with mirabelle plums

Cellaring

Medium ageing potential: 4–5 years. For a fruit‑forward profile: drink within the first 2 years. For secondary aromas: enjoy between the 3rd and 5th year. As with all wines, proper storage depends on a cool cellar — ideally 12–18°C.