red robe with a bit of tiling in it; this has a really plump, rounded aroma, a seductive air of strawberry, clove and rose. The palate has a juicy, gourmand debut, comes with flexible tannins, is moving into good unison. There’s a floral-spice thread all through it, and it’s a very typical Châteauneuf-du-Pape. It finishes with the tannins still needing to absorb – they show their grain on the close. This is very appealing via its understated style. 14.5°. 2040-42 Feb 2019 Previously Feb 2018 **** fine red robe. The nose has aromas of free running raspberry fruits, floral appeal, delicacy, along with caramel. There’s refinement in the glass, smoky notes. It’s very far from the BIG WINE school of Châteauneuf. The palate is peppery, fluid, hands out a cool, pure Grenache pitter patter, en finesse. This is young, and will remain young, holds good detail. It is gentle, but within there is sure depth. It’s interesting and subtle, intricate. It ends on cool, menthol notes; there’s some crunch from the stems. 14.5°. 18,000 b. Bottled July 2017. From 2020-21. 2039-42 Feb 2018
The domaine Pierre Andre benefits from a great diversity of terroirs: pebbles (quartz), clay, sand, limestone and ideal weather conditions for the vineyard regional Mediterranean weather, with the famous “mistral” wind which gives maximum sun light while reducing rain and the fog. The domaine Pierre Andre mainly owns very old vines: some vineyards are more than 130 years old ! The average age is 70 years old. The planted grape varieties are essentially Grenache 80% for the reds, 40% of Clairette and 30% of Bourboulenc for the whites. For a long time, taking great care of the vineyards has been a top priority for the domaine that went green in 1980. Biodynamic culture followed naturally as early as 1992: the vineyard is treated by spraying of some plant decoctions but also special preparations.
At last, the domaine works in harmony with cosmic rhythm. The rest is a logic work with the following approaches: harvest is done by hand, grape -sorting with the highest rigor , winemaking is done in a traditional way for the reds (whole bunch harvest and long vatting of 3 to 4 weeks, aging in tanks and in large oak barrels for 18 to 20 months). The wines are non filtered but only fined with fresh organic egg whites. For the whites, after pressing and a light racking, they ferment at a temperature of 19°C to 20°C and will simply be fined by bentonite without filtering. All these elements work towards offering healthy, balanced and elegant wines with a great aging potential.