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 based near the coastal town of Sete, 5 miles away from the legendary main estate and the aim is to make more accessible wines from these cellars. This unoaked Pinot Noir is light and refreshing and pairs well with Swiss Gruyere.
A bright cherry-red in the glass. On the nose aromas of sweet spices and red summer fruits. On the palate, juicy and fresh with a savoury backbone. The tannins and acidity are well balanced - the foundations of a serious Pinot Noir. Great with tuna, crispy duck pancakes or grilled asparagus.