Purchased in 1970 by Aime Guibert, the 30-hectare Mas de Daumas Gassac was originally intended as a holiday retreat. However, a visiting oenologist, Henri Enjalbert identified many similarities between the soils of the estate and those of certain great estates of the Medoc. This, combined with the estate's unique micro-climate, persuaded M.Guibert to begin planting vines in 1971, the first wines being released in 1978. Made according to organic principles, the wines are now 'cult classics'. The Moulin des Gassac estate is a mere 5 miles away from the legendary main estate and the aim is to make more accessible wines from these cellars. This particular organic red is a blend of 60% Mourvedre, 20% Syrah and 20% Grenache.
A bright garnet-red in colour with typically savoury, earthy aromas of meat and leather provided by the Mourvedre. Notes also of red cherries and vanilla. On the palate spicy and warm with fresh acidity. The finish is lengthy and balanced providing further excellent acidity and red fruit notes. Try with seared carpaccio of beef with roasted beetroot, lamb shank with couscous or ravioli a la Nicoise with beef and Swiss chard.