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 from the cretaceous. Rich in bauxite. 100% destemmed. Traditional vinification. Skin maceration for 8 to 10 days with daily pumping over. Ageing for 5 to 6 months in stainless steel tanks. Yield of 50 -60 hl/ha.

Tasting notes

Deep violet-red colour. Very ripe red fruit aroma with a touch of leather. Warm, fruity, concentrated on the palate. Good tannic structure. Open and satisfying aftertaste. Good length.Recommended serving temperature: 18° — 19°C

Food pairing

This wine goes well with game terrine, pizza, Mediterranean pasta, mixed grill, veal in mushroom cream sauce, beef hot pot, char grilled steak, Provencal braised lamb with lentils, beef bourguignon, Irish stew and the sweet and sour pork.