Chateauneuf du Pape
Pierre Amadieu Chateauneuf-du-Pape La Paillousse 2019
Drink now or cellar for up to 10 years. No need to decant before serving.
The Amadieu family have been growing grapes in the Rhone Valley for generations, although this estate dates back to 1929 when Pierre Amadieu decided to start bottling wines under his own name from their 7 hectares of vines. Since then the family have increased the property to some 140 hectares of vineyards which are mostly planted on hillsides below the Dentelles de Montmirail mountains.
Their flagship Chateauneuf-du-Pape is made from Grenache and Syrah grown on exceptional sand and clay soils with the region’s iconic large flat pebbles which release heat at night and help ripen the grapes evenly. Once in the winery the grapes are vinified using traditional techniques and then aged in oak foudres and barrels for 12 months.
In the glass there’s an inky purple hue and enticing hints of plum, cherry and dark berries along with undertones of woodsmoke, licorice, and wild herbs. The first sip reveals a generous full body, robust tannins, and a solid core of dark fruit which lingers on the tongue along with hints of spice, leather, and dried fruit. This powerful and intense red makes a great addition to the cellar or partner for wild mushroom risotto, hearty red meat pasta dishes, or even a generous platter of charcuterie.
The Amadieu family have been growing grapes in the Rhone Valley for generations, although this estate dates back to 1929 when Pierre Amadieu decided to start bottling wines under his own name from their 7 hectares of vines. Since then the family have increased the property to some 140 hectares of vineyards which are mostly planted on hillsides below the Dentelles de Montmirail mountains.
Their flagship Chateauneuf-du-Pape is made from Grenache and Syrah grown on exceptional sand and clay soils with the region’s iconic large flat pebbles which release heat at night and help ripen the grapes evenly. Once in the winery the grapes are vinified using traditional techniques and then aged in oak foudres and barrels for 12 months.
In the glass there’s an inky purple hue and enticing hints of plum, cherry and dark berries along with undertones of woodsmoke, licorice, and wild herbs. The first sip reveals a generous full body, robust tannins, and a solid core of dark fruit which lingers on the tongue along with hints of spice, leather, and dried fruit. This powerful and intense red makes a great addition to the cellar or partner for wild mushroom risotto, hearty red meat pasta dishes, or even a generous platter of charcuterie.
Description
Drink now or cellar for up to 10 years. No need to decant before serving.
The Amadieu family have been growing grapes in the Rhone Valley for generations, although this estate dates back to 1929 when Pierre Amadieu decided to start bottling wines under his own name from their 7 hectares of vines. Since then the family have increased the property to some 140 hectares of vineyards which are mostly planted on hillsides below the Dentelles de Montmirail mountains.
Their flagship Chateauneuf-du-Pape is made from Grenache and Syrah grown on exceptional sand and clay soils with the region’s iconic large flat pebbles which release heat at night and help ripen the grapes evenly. Once in the winery the grapes are vinified using traditional techniques and then aged in oak foudres and barrels for 12 months.
In the glass there’s an inky purple hue and enticing hints of plum, cherry and dark berries along with undertones of woodsmoke, licorice, and wild herbs. The first sip reveals a generous full body, robust tannins, and a solid core of dark fruit which lingers on the tongue along with hints of spice, leather, and dried fruit. This powerful and intense red makes a great addition to the cellar or partner for wild mushroom risotto, hearty red meat pasta dishes, or even a generous platter of charcuterie.
The Amadieu family have been growing grapes in the Rhone Valley for generations, although this estate dates back to 1929 when Pierre Amadieu decided to start bottling wines under his own name from their 7 hectares of vines. Since then the family have increased the property to some 140 hectares of vineyards which are mostly planted on hillsides below the Dentelles de Montmirail mountains.
Their flagship Chateauneuf-du-Pape is made from Grenache and Syrah grown on exceptional sand and clay soils with the region’s iconic large flat pebbles which release heat at night and help ripen the grapes evenly. Once in the winery the grapes are vinified using traditional techniques and then aged in oak foudres and barrels for 12 months.
In the glass there’s an inky purple hue and enticing hints of plum, cherry and dark berries along with undertones of woodsmoke, licorice, and wild herbs. The first sip reveals a generous full body, robust tannins, and a solid core of dark fruit which lingers on the tongue along with hints of spice, leather, and dried fruit. This powerful and intense red makes a great addition to the cellar or partner for wild mushroom risotto, hearty red meat pasta dishes, or even a generous platter of charcuterie.
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