The domaine’s low yielding Carignan and Grenache grapes are harvested by hand in small crates to protect the berries. Vinification is by carbonic maceration, where un-crushed, whole bunches are fermented in a carbon dioxide saturated environment, producing a very fruity wine with velvety tannins. After fermentation, juice is racked away and the fermented bunches are pressed. Only the press wine is kept for this wine, which undergoes a short maturation in oak barrels.
Deep purple with a violet hue, the nose is rich and exuberant, with notes of olive tapenade, blackcurrant jam, mocha and nutmeg. On the palate this wine bursts with juicy sweetness. Full bodied and beautifully balanced with velvety tannins.
Grape varieties:90% Carignan, 10% Grenache.
Southern Rhône wines are almost always blended around Grenache to bring balance, complexity and richness of aroma to the wines. Thirteen varietals are permitted. The main varieties are:
Grenache – Medium ruby colour and high alcohol. Delightfully fruity (red fruits) in youth, spice: prune notes with age. Medium dry tannins that soften with age.
Syrah – Deep colour with purple shades. Very tight but velvety tannins giving good ageing potential. Violet and/ or black fruit aromas. With age the aromas evolves towards wild aromas of leather, truffle, and towards liquorice
Mourvèdre – Dark brick red, high tannin brings additional ageing quality to the blend. Sometimes animal notes in its youth become fruity (dark berries, leather, undergrowth, pine, liquorice) and spicy with age.
Cinsault – High proportion in Rosé. Elegant, fruity aromas, light colour and tannin (in reds).
Grenache Blanc – Low acidity giving smoothness and length on the palate with floral aromas and notes of apple and pear.
Clairette – Brings acidity and freshness to the blend. Floral, complex aromas of rose and acacia with notes of white peach and exotic fruit.
Roussanne – Brings finesse and delicacy and a great deal of elegance. Good acidity in the northern Rhône enabling the wine to age well. Complex aromas of honeysuckle with touches of apricot, hawthorn or narcissus.
Bourboulenc – Brings good acidity to the blend. Floral aromas.
Marsanne – Medium acidity, with high aromatic potential in young wines. Complex and subtle floral aromas of acacia, dried fruit and nuts (almond, hazelnut, walnut).
Viognier – Medium colour with low acidity and very fruity (pear) in the Southern Rhône. In the Northern Rhône, it brings suppleness and smoothness. Great aromatic potential – acacia, honeysuckle, violet, almond blossom, linden, and with age, musk, honey and dried apricot.
Terroir: Clay and sand.
The vast majority of wines in the Southern Rhône are aged in neutral tanks such as concrete and stainless steel in order to preserve the delightful fruity characteristics of Grenache. Where oak is used, it is often only used for a proportion of the blend. The majority of wines in the Northern Rhône however, are aged in oak.
The amount of oak flavour in the wine depends on:
The following classifications are used for wines listed on this website:
No Oak – The wine is aged in neutral vats or large, old oak barrels that impart no oak flavours. These wines will be fruit-forward and bright in their early years.
Light Oak – Oak flavours are present but do not dominate the wine when young. The wine may only be partly aged in smaller oak barrels and/or the barrels may have been used for one to three prior wines.
Prominent Oak – Oak flavour is a noticeable feature of the wine, particularly when young. Oak also imparts oak tannins into the wine which can increase the ageing potential of the wine, thus allowing the wine to develop complex aromas over many years.
Drinking time: 1 to 5 years
Reviews: 2015: RP 94 pts. // 2012: RP 92 pts. Details below
The ratings of leading reviewers are listed here with their written comments detailed at the bottom of the page.
Remember that “beauty is in the eye of the beholder”. Each wine reviewer has personal tastes and, as hard as they try, preferences can be reflected in the numerical score a reviewer gives to a wine. This is why is important to read their comments rather than judge a wine by its numerical score.
JR = Jancis Robinson. Score out of 20 points.
RP = Robert Parker, Wine Advocate. Score out of 100 points.
JD = Jeb Dunnuck. Score out of 100 points.
WS = Wine Spectator. Score out of 100 points.
W&S = Wine and Sprits. Score out of 100 points.
WE = Wine Enthusiast. Score out of 100 points.
VM = Vinous Media. Score out of 100 points.
JS= James Suckling. Score out of 100 points.
Shipping costs are calculated per box of 6 bottles. Each box can contain a mixed selection of wines.
The story begins in 1968, when Jean-Pierre Verdeau, accompanied by his wife Maryse, creates Domaine de l’Amandine. Spurred on by the ambition to make his own wine with the few hectares bequeathed to him by his father, Jean-Pierre works tirelessly to extend and develop the domain. The wine is initially sold in bulk to negotiants. Thanks to his vision and determination, Domaine de l’Amandine grows. In 1984, with the purchase of the Grange Vieille vineyard in Vaison-la-Romaine, with its 6 hectares of hillside vines, the domain begins to produce higher quality wines. Two years later, the investment in a bottling machine allows Jean-Pierre to start selling his own wines.
Jean-Pierre continues to run the domain until 2013, when his daughter Sabine and his son-in-law Alex Suter join him, breathing fresh energy and dynamism into the winery. Alex, an Englishman, grew up in South Africa, where his father managed a well-known winery in Stellenbosch.
Two years later, their eldest daughter Mathilde, having studied viticulture and oenology, follows in the family footsteps and becomes part of the team at L’Amandine. Today, Sabine, Alex and Mathilde, under the watchful eye of Jean-Pierre, are working hard to keep the families proud wine-growing and wine-making traditions alive. Their deep bond with the terroir finds full and eloquent expression in the wines of Domaine de l’Amandine.