Wine Spectator 92
"This red has range and focus, with a lovely underlying graphite edge to the suave plum sauce, fig and blackberry fruit. Offers lots of black tea and smoldering tobacco on the finish, which keeps a velvety feel. Delivers power, drive and terroir. Drink now through 2018. 2,000 cases made."~JM
International Wine Cellar 91-93
"Vivid ruby. Spicy blackberry, cherry and woodsmoke aromas show very good intensity. Fleshy, sweet and concentrated, with a supple texture to the creamy dark berry flavors. Shows a distinct note of lavender pastille on the impressively long, juicy finish." ~JR
"Mid crimson. Quite a bit of aromatic development. Very rich and dense and flattering without as much freshness as most other wines from this appellation. Drying finish."
Pierre AmadieuView all from Pierre Amadieu
Our history begins in 1929 when my grand father 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.I am presently on the head of the company and I am in charge of winemaking and maturing. I work with my uncle Claude who runs the vineyard. Together we follow the familial way of thinking by respecting soils and traditions in order to make you share wines faithful to the quality ambition of our grandfather and by adding a note of modernity in order to delight the most demanding and the most curious palates.I am not a follower of over-extracted wines and often "heavy" to taste ; my ambition is rather to obtain well-balanced wines with a Burgundy fineness. Through the maturing I try to reveal all the elegance and the richness of our protected terroirs located on the heights of the appellation Gigondas. From vines to the bottling patience and observation are required. Today appreciated all over the world, every vintage reserves its subtleties which I am happy to subject to your appreciation.