SAS Moulin de Gassac

Combe Calcaire Red

A powerful and elegant wine. A delight with red meat, gam, duck and spicy dishes. Choice of old vines and terroirs with strong personality. Serve between 18°C and 20°C. Best decanted 2 hours before a meal, with stopper in place.

Technical sheet

Name of the wine:
Combe Calcaire Red

Country / Région:
France/Languedoc

Appellation:
IGP Pays d'Hérault

Color:
Deep ruby red.

Nose:
Expressive, complex.

Palate:
Red berries, powerful, round and warm tannin.

Finish:
Structured and balanced, with nice species.

Terroir
Terroir of Villeveyrac

Soil type:
Lime sandstone and Rognacien marl slopes for Cabernet Sauvignon et Merlot. Terroir in front of Mediterranean Sea.

Grape varieties:
45% Syrah, 35% Cabernet Sauvignon & 20% Grenache.

Vinification:
Traditional maceration (around 20 days), at 25°C to 32°C. Regular pumping over.

Maturing:
Partial ageing during 12 months.

Yield:
40-45 hl/ha.

Alcohol:
14 % Vol.

Harvest:
Within 4-5 years

Tasting Hints

KEEPING:

Wine to keep between 2 and 5 years.

If you especially want to taste this wine’s fruitiness we advise drinking it within the first two years.

However, you may prefer to wait so as to enjoy the wine’s secondary aromas, in which case we suggest drinking it at between three and five years.

As with all wines, the temperature at which it’s kept will dictate how well it keeps. The ideal is between 12°C and 18°C.

TASTING:

Best served between 18°C and 19°C.

To enjoy it best, we advise you to drink this wine with a meal.

Open the bottle one or two hour(s) before serving.

The wine is even better if decanted, to allow its complex characteristics to emerge.

Food & wine

Enjoy your Combe Calcaire Red with :

Starter:
Duck terrine,
Cherry tomato quiche.

Main:
Guinea fowl tagine with fig and eggplant,
Rack of lamb in a herb crust,
Grilled breast of duck with summer vegetables.

Desserts :
Clafoutis with red berries

Combe Calcaire Red

Technical sheet

Tasting Hints

Food & wine

Become a friend of the mas