We present the 8-hour Apple wood smoked pork shoulder from our Wine Guru James. There was a resounding ‘drool’ when the team was sent this photo of the dish together with the Moulin de Gassac Tèrra Rouge over the weekend. Alongside this glorious pork lay the usual accompaniments – coleslaw, brioche buns, apple sauce, and as we've been informed, a handful of other meats. We just want to know where our invite was James?  This Carignan, Grenache and Syrah blend from Moulin de Gassac is an absolute stunner at a BBQ - smoky, herbaceous and spicy with a deep concentration of dark fruits – a perfect match for that slow cooked pork.

Famous for its Grands Vins, the Mas de Daumas Gassac has been a family owned vineyard for more than 40 years and belongs to the Guibert family. It is set in a wild and enchanting valley, close the magnificent romanesque abbey of Saint-Guilhem-le-Désert. 50 hectares of a deep, well drained soil, free from any chemical fertilisers.

It is this fabulous terroir, similar to the best parts of Burgundy, that Henri Enjalbert, the great Professor of Geology at Bordeaux university, rediscovered in the 1970’s.

Languedoc-Roussillon, France |  Smooth Red   |  Carignan, Grenache, Syrah   |  2020 

"The 2020 Moulin de Gassac Tèrra Red – part of the estate’s organic range – is made from Syrah, Grenache and Carignan. It’s full of concentrated dark fruit and boasts that trademark Gassac freshness along with suggestions of herbs and spice."
 Jonathan Ray, The Spectator
60 % Syrah, 30% Grenache, 10% Carignan.