Moulin de Gassac "Le Masoulier" 2017

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Moulin de Gassac "Le Masoulier" 2017

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

Ref : 483050

5.80 5, 80

Bottle 75 cL

i.e. 7.70 € / liter

1  product(s) sold since yesterday

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  • Keeping level 2021
  • Service temperature 15°
  • Grapes Cinsault
    Carignan Rouge
    Grenache Noir
    Syrah
    Alicante-henri-bouschet
    Aramon

Our food and wine pairings

  • Charcuterie
  • White meat
  • Soft cheese

Our oenologists' opinion

Fruity and well-rounded

This dark and opaque garnet-colored wine has fragrances of blackcurrant, black fruits and violet. In mouth, it is full-bodied but also well-balanced. It offers you a supple attack. Aromas of stewed black fruits are mixing with a touch of sweet spices which bring greediness to this wine.

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

    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