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-limestone soils. Maceration at low temperature for 3-5 days to preserve the fruit. Daily pumping over. Ageing in stainless steel tanks for 6 months. Yield of 60 hL/ha.

Tasting notes

Elegant light red colour with brick tint. Complex and delicate nose. Tipicity of the Pinot noir: candied cherry, light roasted hints and moka. Mouthwatering on the palate. Abundant fruit. A beautiful freshness and soft tannins made it a balanced and fine Pinot. Fruity finish, supported by soft tannins.Recommended serving temperature: 18° — 19°C

Food pairing

This wine goes well with red tuna carpaccio, oven-roasted capon stuffed with chestnuts, fine deli meats, legs cooked with morels, endive with ham, grills, white meat in sauce, Cantal, Beaufort or Munster cheeses, as well as cherry clafoutis and blueberry tart.