Winery - Pierre Amadieu
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* Expert NoteJanuary 12, 2012
Quite reductive on the nose that unfortunately blocked the fruit aromas. Dense and full bodied with a fairly plush texture, some baked cherry flavors, coffee, toffee and butterscotch notes. Warm and spicy on the finish.
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* Expert NoteJanuary 12, 2012
Amadieu produces a number of wines from throughout the Rhône Valley, but he is based in Gigondas, where the family is the largest private vineyard owner. The Romane-Machotte is a dark, dense rendering of the appellation, combining dark layers of prune and plum pudding with spice and some chewy tannins. Drink 2008–2014.
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* Expert NoteJanuary 12, 2012
Enticing mineral nose of crushed stones, warm earth with baked red fruit, fine herbs and a hint of wild flowers. Intense flavors of dried cherries, wild plum, clove, licorice, leather and spice prevail across the palate to a long, persistent flavorful finish. Full-bodied, round with supple tannins.
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* Expert NoteJanuary 12, 2012
A little light in body, but this is a charmer of a wine featuring fully ripe Grenache scents and flavors of cherries and apricots. Drink now.
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* Expert NoteJanuary 12, 2012
Pierre Amadieu’s flagship Gigondas is this luxury cuvée from old vines. Yet despite its quality raw materials, I found his 2004 Romane-Machotte more interesting. This bottling features entirely too much cedary, vanilla-laden, barrel-induced seasoning. Sometimes less is more.
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August 2, 2010
Absolutely brilliant Rhone. 75% Grenache, 25% Syrah, this surprisingly inexpensive blend earned 92 points from Wine and Spirits and is just as good as any Chateuaneuf du Pape. It does, however, need at least 45 minutes in a decanter, but afterward the tannins soften quite a bit and you are able to savor the smooth, dark fruit. It is complex and structured. It has great balance as nothing stood out more than the other. The back label suggests to enjoy this wine with poultry or veal. It's too bold for that. We had it with steak and it was a great match. I never say this usually, but this would be one for the cellars... perhaps five years, but no more than seven in my amateur opinion. $15
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