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.
Predominantly made with Grenache
Vineyard & Vinification Note
The vines from this family-owned estate that produce this wine are grown in soil of rocky limestone and alluvium, typical of the Mont Ventoux terroir, where the northerly Mistral wind blows.
La Claretière, predominantly made with Grenache, is vinified in their Gigondas cellar using traditional methods.
The result is a wine with pleasant fruit and an elegant simplicity. Fresh and aromatic, this well-structured Ventoux balances red fruit flavours of cherry and redcurrant with good body. Vegan.
Imbibe Magazine, Autumn 2018
“Sweet raspberries and a floral, perfumed element on the nose lead to a substantial, food-friendly structure on the palate, with good acidity and tannins and more berry fruit.” Clinton Cawood, Imbibe
“Crunchy, fresh red and black fruit aromas are followed by a chewy, fruit-medley palate.” Michael Fiduccia, Sorrel Restaurant
Drink this wine young, aged 2 or 3 years. Perfect with fettuccine al pesto or cold meats.