Pierre Amadieu is a family-owned domaine established in 1929 in the village of Gigondas. Wines are made, matured and bottled on the estate, which now covers 140 hectares. Pierre is in charge of winemaking and maturation, while his uncle Claude runs the vineyard. The vines are mostly planted on hillsides between 230m and 500m up, facing north-northwest and surrounded by 200 hectares of garrigue and holm oaks. The exposure gives good aeration and avoids excessive sun in full summer, with extended ripening lending the wines freshness, depth and complexity.
80% Grenache and 20% Syrah
Vineyard & Vinification Note
The terroir of Vacqueyras is located on the southern slopes of the Dentelles de Montmirail mountains.
The Grenache and Syrah grapes are grown on terraces where the soil is a mixture of gravel and alluvium deposits, giving this wine a fruitier character than its “big brother” in Gigondas.
This Vacqueyras is a harmonious blend of wines produced from different terraces; one is predominantly fruity, the other is more full-bodied and spicy. Each wine is aged in our Gigondas cellars as befits its character : the full-bodied wine for 6 months in barrels, while the fruitier wine is kept in big oak casks to soften the tannins. The fruit flavours are thus subtly tempered by the oak.
On the nose aromas of woodland and small red fruits seasoned with a hint of vanilla develop fullness and roundness on the palate with spicy and peppery notes. Subtle, fruity and full-bodied combination. Vegan.
Not yet bottled, the 2019 Vacqueyras La Grangeliere is cut from the same cloth but has slightly more mid-palate density as well as length on the finish. Pretty notes of red and black fruits, spring flowers, candied violets, and spice all emerge from this plump, easygoing, medium to full-bodied effort. It’s another wine to drink in its first 5-7 years. 89-91 Points, Oct 2020
This pleasant wine will compliment a roast leg of lamb with sage or mature cheeses. Drink at room temperature while young or within the next 5 years