France

Gigondas

Medium

Cork

White

Pierre Amadieu, established in 1929, makes two white Gigondas. Both are excellent, but the 100% Clairette cuvée Grand Romane, from vines planted in 1958 on north-facing limestone marls at 300m elevation – a very fresh terroir – is particularly compelling. It’s barrel fermented, with 20% new oak, and aged for nine months. Try it with pan-seared scallops with a lemon butter sauce, or with an aged Comté cheese. Matt Walls: Macadamia oak, dried orange peel. Broad, concentrated but fresh and porcelain-smooth on the palate. The oak is a bit obvious, but given time this will sing. Very long, very mineral. Heather Dougherty: The lees influence sits distinct from the fruit at this early stage. An embryonic wine with concentration and texture now, but it will evolve. Alexandre Freguin: Top-quality oak combined with great lees ageing. The outcome would have been better with slightly more ripeness. It’s also missing a touch of palate concentration.

Clairette

Pierre Amadieu, Domaine Grand Romane Blanc, Gigondas, Rhône, France, 2025

Pierre Amadieu, Domaine Grand Romane Blanc.jpg

Pierre Amadieu, established in 1929, makes two white Gigondas. Both are excellent, but the 100% Clairette cuvée Grand Romane, fr

Pierre Amadieu, Domaine Grand Romane Blanc, Gigondas, Rhône, France 2025

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