Pierre Amadieu Gigondas Grande Romane
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PRODUCER: Their history begins in 1929 when his grandfather decides to bottle and trade under the signature Pierre Amadieu his wine coming from the 7 hectares (17 acres) of vineyard in Gigondas passed on by generation to generation. He is then one of the firsts to print the name of the appellation on his bottles and obtains from 1932 a golden medal in the National Agricultural Concours of Paris. Pierre is presently at the head of the company and in charge of winemaking and maturing. He works with his uncle Claude who runs the vineyard. Together they follow the familial way of thinking by respecting soils and traditions in order to make you share wines faithful to the quality ambition of their grandfather and by adding a note of modernity in order to delight the most demanding and the most curious palates.
WINEMAKING: Sorting the best bunches is possible only by hand picking. Harvests begin around mid-October, after a final tasting of the grapes, usually considerably later than the rest of the vineyard. A traditional fermentation is used for Grenache and Syrah, while whole-bunch fermentation enhances the roundness and power of the mighty Mourvèdre grape variety. Once blended, the wine is aged for 18 months in high quality wooden barrels from the Allier region and in large 100 hl oak casks to soften the structure and the tannins. The bottling is unfiltered.
TASTING NOTES: On the nose aromas of black and red fruits stewed with a hint of vanilla which meet savoury notes of herbs olives on the palate. Powerful tannins fill the mouth with notes of liquorice and pepper for a long and satisfying finish.