Moulin de Gassac "Le Masoulier" 2016

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Moulin de Gassac "Le Masoulier" 2016

VDP Herault/IGP Hte Val Gassac Red | 13°

Ref : 477367

5.60 5, 60

Bottle 75 cL

i.e. 7.50 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2019
  • Service temperature 15°
  • Grapes Cinsault
    Carignan Rouge
    Grenache Noir

Our food and wine pairings

  • Soft cheese
  • Charcuterie
  • White meat

Our oenologists' opinion

Fruity and light

This ruby-colored wine has a fruity and floral nose recalling stewed red fruits. In mouth, it is its fruity and fresh sides that are distinguishing themselves, matching with ripped tannins and a great suppleness. All these features are creating a greedy wine you will appreciate tasting.



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

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

    • Terroir: The vines of the Mas de Daumas Gassac 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 practices and a deep respect of the surrounding vines’ ecosystem both contribute to the production of highly qualitative wines.


    • Wine-making: 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
    Grenache Noir

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

Your cellarman's advice

Further information