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Red

2012 Moulin de Gassac Guilhem

Red Blend

  • France
  • Languedoc Roussillon
  • Languedoc
  • Vin de Pays de l'Hérault
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CT88 7 reviews
2012
2012
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Community Tasting Notes 5

  • NZ_Mag wrote: 84 points

    August 4, 2014 - This fresh, food-friendly rosé is surprisingly good for the price.

  • fCOT Likes this wine: 89 points

    March 18, 2014 - Lovely medium bodied red from a cool climate terroir in the coteaux du Languedoc. Very pure red fruits, sweet spices, plums, herbs, roasted coffee flavors on the palate. Very mineral and food friendly on the finish. needs some air though . Even better on day 2.

  • Rezy13 Likes this wine:

    February 4, 2014 - Dark core with bright purple rim; bright purple flowers and fruit, new but very pure nose, fresh berry which has a cooling sensation even at room temperature; fatter and richer on the palate with silky tannin, tasty sweet berries; on the simpler side but delicious.

  • nzinkgraf wrote:

    January 8, 2014 - 40% Syrah, 25% Grenache, 15% Cinsault, 20% Mourvèdre.
    Red fruit aroma. Waxy, Crisco. Dark red berry fruit aromas. Light tannin. Medium body. Not un-like Kenny's Three Cermonies or Alysa. A modest garrigue note on the palate.
    'Moulin' means 'water mill.' 'Guilhem means 'William' and is taken from the nearby village of St. Guilhem Le Desert, where Celtic remains are found.

    1 person found this helpful Comment
  • Ben Christiansen wrote:

    January 7, 2014 - High toned bright red fruit, balanced palate, good energy across the palate, young now, will age, rather incredible for its price me thinks. Must try again.

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Wine Definition

  • Vintage 2012
  • Type Red
  • Producer Moulin de Gassac
  • Varietal Red Blend
  • Designation Guilhem
  • Vineyard n/a
  • Country France
  • Region Languedoc Roussillon
  • SubRegion Languedoc
  • Appellation Vin de Pays de l'Hérault

Community Holdings

  • Pending Delivery 0 (0%)
  • In Cellars 18 (23%)
  • Consumed 60 (77%)

Food Pairing

No food pairings available.

Who Likes This Wine

50% Like It  4 votes

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