Introduction

The original Pierre Amadieu, grandfather to the current Pierre, first decided to bottle and trade his wine in 1929 and soured grapes from his own 17 acres of vineyards in Gigondas. At that time, this parcel of land had already been passed down through multiple generations. Today, and since 1989, Pierre Amadieu III runs the estate with his uncle Claude who manages the estate’s vineyards. Domaine Grand Romane is a unique vineyard located at the highest point of the family estate at 400m. The soil is a pebbly limestone with limited nutrients, forcing the old vines to reach deep into the ground. Their struggle results in complex wines with rich and concentrated fruit. Traditional fermentation is used for Grenache and Syrah, while whole-bunch fermentation enhances the roundness and power of the Mourvèdre. Once blended, the wine is aged for 18 months in wooden barrels. The wine is unfiltered so allow for some time to decant. Serve before 2020 at 18 degrees Celsius.

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How it looks

Lively ruby red with a dark core.

How it smells

Floral notes show off from the Grenache with black fruits and a mix of spices. Black and red currants stewed with a hint of vanilla. Reminiscent of savoury salami wrapped in thyme and peppered spice.

How it tastes

Plenty of spice and herbs on the palate. Powerful tannins fill the mouth with notes of black olives, spicy liquorice and pepper for a long and satisfying finish. A splendid example of balance, complexity and elegance.

Recommended food pairing

A perfect accompaniment for game meats, such as wild boar.