Drink now or cellar for up to 8 years. No need to decant before serving.

Back in 1929 local winemaker Pierre Amadieu decided to start bottling his own wines made from 7 hectares of prized vineyards in Gigondas which had been in his family for generations. Since then the property has grown to some 140 hectares which is carefully looked after by the current generation of the Amadieu family, with Pierre Junior running the winery and his uncle Claude in charge of the vineyards.

The estate vines are largely planted on hillsides at 230 to 500 metres of altitude. Surrounding the vineyards are a wealth of oak trees and wild bushes which help to preserve the biodiversity of the land and promote vine health. Summers here in this part of the Rhone can be very hot, so it’s an advantage that their vineyards face north-northwest and aren’t exposed to the sun all day long.

This handsome Vacqueyras is predominantly made from Grenache grapes and some Syrah grown on the southern slopes of the Dentelles de Montmirail mountains. After vinification in concrete tanks the blend is then aged in barrels and in larger foudres for 6 months to soften the punchy tannins. This adds subtle notes of woodsmoke, toast and spice to the ripe plum, cherry and crushed berry notes, creating a sumptuous red that’s ideal to enjoy alongside roast lamb or mature cheeses.