TAPS Winebar

Pierre Amadieu

La Paillousse, Châteauneuf du Pape



This cuvée is a blend of Grenache, Syrah and Mouvèdre. Grenache gives the wine fullness and a sweet fruitiness with the aroma and taste of red berries and wild southern French herbs. Syrah provides texture while Mourvèdre rounds off the wine. The wine has a deep purple color, with delicate red fruits, licorice and garrigue (Provence herbs). The wine has been on oak barrels for 12 months.


Denne cuvée er et blend af Grenache, Syrah og Mouvèdre. Grenache giver vinen fylde og en sødmefuld frugtighed med duft og smag af røde bær og vilde sydfranske krydderurter. Syrah sørger for skruktur og tøjler, mens Mourvèdre runder vinen af. Vinen har en dyb purpur farve, med delikate røde frugter, lakrids og garrigue (Provence urter). Vinen har ligget 12 måneder på eg.


Country: France

Region: Rhône

Winery: Pierre Amadieu

Year: 2016

Type: Red

Grapes: Grenache, Syrah & Mourvèdre

Alcohol: 14,5%

Aging: Oak barrels

Closure: Cork

Winemaking: Traditional



Pierre Amadieu is the big name in Gigondas, which since 1929 and for three generations has built the largest domain in Gigondas with 137 hectares. Over the years, the house has also started to make wine from other Rhône districts such as Vacqueyras, Vinsobres and Châteauneuf du Pape and Côtes du Rhône. Today, the house is run by the third generation, Pierre, whose goal is to create classic wines.

Pierre Amadieu er det store navn i Gigondas, som siden 1929 og i tre generationer har opbygget det største domæne i Gigondas med 137 hektar. Med årene er huset også begyndt at lave vin fra andre Rhône distrikter som Vacqueyras, Vinsobres og Châteauneuf du Pape og Côtes du Rhône. I dag ledes huset af 3. generation, Pierre, hvis mål er at skabe klassiske vine.

General grape descriptions


Grenache is an unlikely hero of a grape. Until recently reviled or at best ignored in much of the world, it is the grape chiefly responsible for two of the world's more celebrated reds, Châteauneuf-du-Pape and, a more recent star, Priorat.


It is a caste originating in France but it’s produced in all over the world. It is cultivated from France to Australia (where it is the main grape), United States (Washington State and California), besides Italy (cultivated in small scale all over the country to produce some good blends), Spain (used in projects in Rioja for example), Portugal, Morocco, Tunisia, Lebanon, Uruguay, Brazil (restricted to some producers and in the northeast) In Portugal it found is home in the region of Alentejo and is the most successful foreign grape  in terms of climatic adaptation. The wines have an intense colour. The aromas are complex with very rich tannins. The most present flavours are blueberry, plum, chocolate, tobacco and black pepper but have some differences depending on the region in which they are produced,  more fruity in the warmer regions or with more spicy flavours to plum, olive and green pepper in cooler climes.


Although nowadays it travels most commonly under its French name Mourvèdre, the vine’s origins are almost certainly Spanish, probably in the Levante, where today the great majority of all the plantings in the world are concentrated. (It may take its French name from the Spanish city of Murviedro.) It needs a hot, dry climate for it is very late ripening and susceptible to both mildews and low winter temperatures so in France it can thrive only in the country’s warmest corners. It was Provence’s most planted vine before phylloxera decimated France’s vineyards and it was then largely replaced by varieties that were easier to graft on to the available rootstocks.