Moulin de Gassac "Le Masoulier" 2016

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Moulin de Gassac "Le Masoulier" 2016

Languedoc-Roussillon
IGP Hérault du Mont Baudile Red | 13°

Ref : 477367

5.60 5, 60

Bottle 75 cL

i.e. 7.50 € / liter

6 product(s) sold since yesterday

  • Keeping level 2019
  • Service temperature 15°
  • Grapes Syrah
    Cinsault
    Grenache Noir
    Carignan Rouge
    Alicante-henri-bouschet
    Aramon

Our food and wine pairings

  • Lamb
  • Soft cheese
  • Charcuterie

Our oenologists' opinion

Fruity and light

Its ruby color with purple reflections offers a nice floral nose of glycine then notes of red fruits compote. On the palate, this wine has a medium body, on fruit and freshness. Finale on ripe and supple tannins.

Robe
Garnet

Features

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

The Gassac Valley is characterized by a cold microclimate that is conducive to the vines’ development.

Domain and appellation

  • Moulin de Gassac

    Created by the Guibert Family in the 70’s, this Gassac Valley’s domain emerged under the direction of some of the most prominent specialists such as Henry Enhalbert or Emile Peynaud.

     

    • Terroir: The Mas de Daumas Gassac vines lay on red glacial deposits. Deep, well-drained, poor in hummus and rich in mineral elements, this soil has many assets.

     

    • Viticulture: The implementation of organic viticultural practices and a deep respect of the surrounding vines’ ecosystem both contribute to the production of highly qualitative wines.

     

    • Vinification: A 20 days maceration in stainless thermo-regulated tanks is followed by a 12 to 15 months maturing phase in oak barrels aged from 1 to 7 years.
  • Main grape
    Syrah

  • Grapes Syrah, Cinsault, Grenache Noir, Carignan Rouge, Alicante-henri-bouschet, Aramon
  • Grapes
    • Syrah : 30%
    • Cinsault : 10%
    • Grenache Noir : 30%
    • Carignan Rouge : 20%
    • Alicante-henri-bouschet : 5%
    • Aramon : 5%

Your cellarman's advice

Further information