In Occitan, "unà gabinelà" refers to a vineyard hut. The grandson of a winemaker, Thierry Rodriguez created Mas Gabinèle in 1997 in the heart of the Faugères appellation, famous for its schist terroir. Rigorous, demanding, and a perfectionist, he manages the vineyard, which now covers 23 hectares, with care and professionalism. The ambition is to produce great wines and to improve every year. Yields are intentionally low. The goal is to produce healthy, fully ripe grapes. Here, there are no revolutions, but rather common sense and respectful practices, recognized by the High Environmental Value certification. The winery is modern and functional. The equipment has been chosen to preserve the quality of the harvest. The grapes are harvested by hand and sorted in the vineyard. Vinification is gentle, to avoid excessive extraction and produce expressive, fruity wines with supple, silky tannins, yet with good aging potential. Anecdotes from the Estate: On a high-quality but demanding terroir, yields are always intentionally low, around 25 hl/ha. Rigorous, demanding, and a perfectionist, Thierry Rodriguez knows from experience that the land gives back what is given to it. No good wines without beautiful, healthy, and perfectly ripe grapes. No cultivation without respect for nature. Here, there are no revolutions, but good old-fashioned common sense and practices that respect the environment and biodiversity. The landscape is hilly, the vines are surrounded by natural hedgerows, woods, and forests of holm oak, cork oak, and garrigue (strawberry tree, juniper, rockrose, heather, broom, thyme). In 2016, the exceptional care given to the vineyard earned the estate HVE (High Environmental Value) certification. Built in 2013, the winery is modern and functional. The winemaking equipment was chosen to preserve the quality of the harvest as much as possible. The harvest is done by hand; the grapes are sorted in the vineyard and then brought whole to the winery. Maceration is long, and vinification is carried out gently to avoid excessive extraction. The ambition is to produce great wines: expressive, fruity, with supple, silky tannins, yet with good aging potential. As soon as fermentation is complete, the wines are transferred to French oak barrels for aging of 12 to 18 months. A little history of the estate: The 1998 harvest yielded only 45 hectoliters of wine from 2.5 hectares of vines. It's a small quantity, but it's very good! This will be the benchmark cuvée, with the aim of improving each year. From a modest start, the estate has gradually expanded to its current size of 23 hectares. The grape varieties are those of the Faugères appellation: Syrah, Grenache, Lledoner Pelut, Carignan, and Mourvèdre, plus a few very old Grenache Gris vines planted in 1958! The pride of the estate. In Occitan, "unà gabinelà" refers to a vineyard hut. Grandson of a winemaker, Thierry Rodriguez created Mas Gabinèle in 1997 in the heart of the Faugères appellation, famous for its schist terroir. Rigorous, demanding, and a perfectionist, he manages the vineyard, which now covers 23 hectares, with care and professionalism. The ambition is to produce great wines and to improve every year. Yields are intentionally low. The goal is to produce healthy, fully ripe grapes. Here, there are no revolutions, but good old-fashioned common sense and respectful practices, recognized by the High Environmental Value certification. The winery is modern and functional. The equipment was chosen to preserve the quality of the harvest. The grapes are harvested by hand and sorted in the vineyard. Vinification is carried out gently to avoid excessive extraction and produce expressive, fruity wines with supple, silky tannins, yet with good aging potential.