IGP Pays d'Oc: Moulin de Gassac Viognier 2023
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The Moulin de Gassac wines from Mas de Daumas Gassac make characterful varietal bottlings at accessible prices. Their Viognier bottling comes from vineyards bordering the Étang de Thau – the vast saltwater lagoons that make up much of the coastline from Montpellier southwards. Crisp yet floral acacia notes with perfumed stone-fruit aromas, this textbook example of Viognier has lovely ripe fruit and silky length.
Planted on marne-rich limestone-clay soils surrounding the Bassin de Thau along the Mediterranean coast. Great as an aperitif, or serve with charcuterie or fruits de mer as a palate-sharpener, or with a fruit tart or mousse for dessert.
| Style | White Wine, Sec, Medium-bodied, Non Sparkling |
|---|---|
| Wine Region | Languedoc, Terrasses du Larzac |
| Grape Variety (Cépage) | Viognier |
| Food & Wine Matching | Blue Cheese, Cheese, Oysters, Seafood, White Fish |
| Viticulture | Non-Organic |
| Vintage | 2023 |
| Cellarage | Drink in its first 18 to 24 months to enjoy its youthful fruit, floral aromas and minerality. |
| Vinification | 100% destemmed fruit is macerated for 3 hours in temperature-controlled tanks before fermentation. Matured for 5 months in stainless steel. |
| Alcohol By Volume (%) | 13 |
Mas de Daumas Gassac
Aimé and Véronique Guibert - after successful careers in leather goods and Irish ethnology respectively - began touring Southern France in search of a property to develop and establish as a family home. By chance, they discovered an old farmhouse and mill on the Gassac river in the foothills of the Cévennes near Aniane. With little wine knowledge but boundless enthusiasm, they bought the property in 1970 and started investigating the surrounding countryside. They began planting Cabernet Sauvignon vines in 1972 and the first vintage of red Mas de Daumas Gassac was produced in 1978. Today, the estate extends to 50 hectares of vines set amongst 5,000 hectares of woodland and Aimé and Véronique’s four sons - Samuel, Roman, Gaël and Basile - oversee the running of the estate. Samuel, the eldest, has been involved in the vinification of the last 23 vintages and has been assisted for the last 5 years by Benjamin d'Anglade - a gifted winemaker and highly-skilled blender.
Diverse free-draining soils of limestone, clay, red gravel and glacial sandstone provide an ideal environment for viticulture aided by a microclimate protected by the massifs of Arboussas and Larzac. In the 1990s, the Guibert family wanted to create a more accessible range of wines and source the fruit for their Moulin de Gassac range from a number of winemakers in the Hérault around Villeveyrac covering some 250 hectares of iron-rich limestone-clay soils. They have strict sustainability standards to encourage biodiversity and use biological controls to counter pests and disease rather than using chemicals. Such conditions are certified by Terra Vitis as 'Viticulture Responsable.
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