Châteauneuf-du-Pape « Pierre André » Domaine Pierre André

14.5 % d'alcool

Rhône Valley

Farming type

Biodynamic certificated.

Terroir

A century-old terroir of great diversity: rolled pebbles (quartzites), clay, sand, limestone. The work of the soil is imposing, the natural care brought, and the very meticulous preparations. A domain definitely apart in Châteauneuf-du-Pape.

Winemaking

The harvest is manual in small boxes to keep the grapes intact, the vinification is done in whole harvests, fermentations on indigenous yeasts, macerations of 3 to 4 weeks. The wines are then matured for 18 to 20 months, partly in concrete vats and in oak tuns. Never new wood. The parcels are aged separately until the final blending. The wines are not filtered and rarely fined.

Tasting

Masterful!
Whatever the vintage, the wines always have finesse and elegance, and above all a remarkable freshness. Subtle nose at first sight, suggesting ripe fruit, warm plum, then orange peel. When aired, spices mingle with notes of thyme, cocoa, then mint. The warm echoes the cold, it is striking !

The mouth opens on an ample but fresh structure, with a superb mouth feel. The ripe fruitiness, discreetly echoes the notes of aromatic herbs. The finish unfolds beautifully filled tannins. And there, from that moment on, the breath reveals a masterly sensation of grip and energy. The persistence remains in the wake, revealing an astonishing vitality despite the density of this wine.
This wine is simply immense in its capacity to reveal a breath, a rare energy. It emanates a sensation of fullness,
there is something unspeakable, moving, striking. We catch our breath, we breathe, we admire.

Production

58 000 bottles.

Size

15,5 ha.

Age of vine

70 to 140 years old on average.

Aging capacity

10 to 35 years old

Grape variety

Grenache à 80%, Syrah à 10%, Mourvèdre à 5%, et Counoise à 2%

Service

18°C

Food pairing

Choose a dish with character such as braised beef cheek, squab or a bone-in rib in sauce. With a bit of age, it will go perfectly with more subtle dishes such as chaussons with truffles or a soufflé of hare thighs.