Pierre Amadieu Vacqueyras La Grangeliere - France

On the nose aromas of woodland and small red fruits seasoned with a hint of vanilla develop fullness and roundness on the palate with spicy and peppery notes.

After destemming, grapes are vinified in concrete tanks, with pumping overs and unbalastings, during about 3 weeks. The blend of Grenache and Syrah is aged in the Gigondas cellar: one third is aged 6 months in barrels, while the rest is kept in foudres to soften the tannins. The fruit flavours are thus subtly tempered by the oak.