Our elegant range of wines

 

Each wine is created as an eloquent and elegant expression of the richness and complexity of our terroir. September sees the arrival of the harvest.

Each plot is harvested separately, with harvesting methods tailored to the variety, colour and maturity of the grapes. The next stage is the vinification, followed by maturation in concrete tanks or wooden barrels for 6, 12 or 24 months, allowing the wine to become a harmonious marriage of nature and man’s endeavour.

domaine-amandine-seguret-rouge-village

Côtes du Rhône Villages Séguret – Red 2020

Soils : sandy, limestone slopes

Grape varieties : Syrah & Grenache

Winemaking : After harvesting, the grapes are 100% destemmed and crushed. Classic vinification using the traditional method of punching down the skins, racking and then pouring the juice over the skins to extract colour, flavours and balanced tannins. The must is heated to 32°C at the end of fermentation to round out the tannins. Total maceration period of one month before racking off the juice, blending and then maturing.

Tasting note: An expressive nose with delicate floral notes of peony and aromas of cherry and strawberry. Fresh on the palate, with fine grained tannins, this wine is a harmonious marriage of Syrah and Grenache. The finish is long with a hint of menthol.

Further information

Food and wine pairing :
This elegantly structured wine will compliment the flavours of a leg of lamb, grilled duck breast or a cheese platter.

Cellaring : To be drunk within 5 years.

Serving : Decant and serve between 18 and 20°C.

Awards :
2019 : Gold Medal, at Féminalises Competition2021 Gold Medal at Macon Competition 2021
¤ 2017 Magazine Nov 2018, Wine Advocate,
93/100
¤ Revue du Vin de France, February 2019, 13.5/20
¤ Oct 2017, Decanter, 91/100
¤ 2012 Silver medal at the Lyon International Competition
¤ 2011 Silver Medal, Lyon International Competition 2012

domaine-amandine-seguret-belair-blanc

Côtes du Rhône Villages Séguret – White – « Cuvée Bel Air » 2020

Soils: Clay and limestone slopes

Grape varieties: Viognier, Roussane, Marsanne

Winemaking: We select our best white grapes to produce the Bel Air cuvée. After a 24-hour cold maceration, the grapes are delicately pressed. The juice undergoes a process of cold clarification, followed by a cool fermentation to preserve aromas. The wine is transferred to barrels during the fermentation where it benefits from an ageing on its fine lees for several months.

Tasting note: The colour is lustrous, with a golden hue. The nose opens with notes of menthol, Timut pepper, orange blossom and white peach. Once aired, subtle oak aromas nuance the bouquet. On the palate it is delicate and elegant, marrying freshness with fullness. The floral, peppery and oak aromas return on a long satisfying finish.

Further information

Food and wine pairing:
This full bodied wine is the perfect match with a veal escalope, a filet of St Pierre in a cream sauce, roast guinea fowl, risotto milanese or a blue cheese such as Bleu d’Auvergne.

Cellaring: Drink now and within 2 to 3 years.

Serving : Serve between 15 and 17°C.

domaine-amandine-la-montagne-cuvee

Côtes du Rhône Villages – Red – « Cuvée La Montagne » 2016

Soils: Clay-limestone terraces

Grape varieties: Grenache, Syrah, Cinsault and Carignan

Winemaking: Grapes are harvested from selected parcels then 100% de-stemmed and crushed. Classic vinification with the juice pumped over the skins twice per day in addition to racking and returning of the juice over the skins to extract colour, flavours and balanced tannins. The must is heated to 32°C at the end of fermentation to round out the tannins. Total maceration period of one month before racking off the juice and blending. The wine is then matured in vats and oak barrels.

Tasting note: The sun-drenched, stony clay-limestone terraces lend this ruby coloured wine its powerful aromas and its generous fullness on the palate. On the nose one discovers notes of toast, thyme and white pepper. Full and round on the palate, with silky tannins that preserve and balance the intensity of the flavours. The finish is long and fresh with balsamic notes.

Further information

Food and wine pairing:
The perfect wine for a special occasion. Try serving it with beef Wellington,
pan-seared magret (breast) of duck or, for the sweet tooth, a rich chocolate dessert.

Cellaring: Drink now and within 5 to 6 years.

Serving : Decant and serve between 18 and 20°C.

Awards:
¤ Gold Medal Lyon International Competition 2020
¤ 2014 Silver Medal Decanter
¤ 2012 Gold Medal Gilbert and Gaillard

grappe-raisin-domaine-amandine

Côtes du Rhône Villages Séguret – Red – « Cuvée Bel Air » 2017

Soils: Sandy, limestone slopes

Grape varieties: : Syrah & Grenache

Winemaking: During the harvest the grapes are100% de-stemmed, not crushed.
Classic vinification with traditional punching down of the skins, racking and returning of the juice over the skins to extract colour, flavours and balanced tannins. The must is heated to 32°C at the end of fermentation to round out the tannins. Total maceration period of one month before racking off the juice and blending. The wine is then matured for 8 to 12 months in oak barrels.

Tasting note: A rich garnet red, this wine is produced from a rigorous selection of the best grapes harvested in that particular year. Ready to drink now, it will continue to mature for a number of years. The nose reveals tempting aromas of cocoa and candied fruits. Thanks to its careful maturation, the oak is subtle and well-integrated. Bold and concentrated on the palate, with tannins that are still firm. The finish is fresh with peppery notes.

Further information

Food and wine pairing:
This full bodied wine is a perfect match with roast beef, a rack of lamb
or a Provençal veal stew.

Cellaring: Drink now and within 4 to 5 years.

Serving : Decant and serve between 19 and 20°C.

Awards:
¤ 2015 Gold Medal Berlin Wine Trophy 2019
¤ 2011 Silver Medal Lyon International Competition
¤ 2011 Gold Medal Gilbert et Gaillards
¤ 2010 Gold Medal Lyon International Competition
¤ 2006 Gold Medal Lyon International Competition

domaine-amandine-cotes-du-rhone

Côtes du Rhône – Red 2020

Soils:Clay-limestone slopes

Grape varieties: Grenache, Syrah

Winemaking:Grapes are 100% de-stemmed. Cold maceration, then classic vinification with the juice pumped over the skins twice per day, racking and returning of the juice over the skins to extract colour, flavours and balanced tannins. The must is heated at the end of fermentation to round out the tannins.

Tasting note: A lustrous garnet red, this wine reveals delicate notes
of strawberry jam, cocoa and pink peppercorns on the nose. Fruity and voluptuous on the palate, the mouthfeel is smooth with silky tannins. The finish is spirited, with a hint of the freshness so typical of our terroir.

Further information

Food and wine pairing:
An eminently drinkable wine, it can be enjoyed with pork baked in a tapenade crust, roast duckling with spring vegetables or a gratin of roasted summer vegetables.

Cellaring: Drink now and within 3 years.

Serving : Serve between 18 and 20°C.

Awards:
¤ 2019 : Silver Medal at Macon competition 2021
¤ 2018 Gold Medal at the Concours Général Agricole de Paris 2019
¤ 2013 Gold Medal Gilbert and Gaillard
¤ 2014 Gold Medal Gilbert and Gaillard

domaine-amandine-cotes-du-rhone-blanc

Côtes du Rhône – White 2021

Soils: Clay and limestone

Grape varieties: Viognier, Marsanne, Roussane, Clairette, Bourboulenc

Winemaking: After harvesting, grapes are 100% de-stemmed and then pressed. The juice is clarified before undergoing a cool fermentation (15°C max) to preserve aromas. The wine does not undergo a malolactic fermentation in order to preserve freshness. The wine has a short maturation in vat with an occasional stirring of the fine lees, this bringing additional weight to the palate.

Tasting note: The robe is vibrant with a white gold sheen. Co-fermentation allows for the gentle fusion of this blend of five grape varieties. The defining characteristic of this wine is the freshness imparted by our terroir. A certain minerality is discernible on the nose before it opens to reveal fragrant notes of star anise, lemon blossom, kumquat and candied lemon. Pleasing/satisfying and harmonious on the palate, there is a lingering freshness on the finish.

Further information

Food and wine pairing:
This versatile wine can be paired equally well with fish and poultry. Paella, goat’s cheese and lemon meringue pie are also good matches.

Cellaring: Drink now and within 2 to 3 years.

Serving : Serve between 15 and 17°C.

Médailles :
¤ 2018 Médaille d’argent Concours Elle à Table
¤ 2012 Médaille grand or Concours International de Lyon
¤ 2011 Decanter Asia Wine Awards

arbre-domaine-amandine

Vin de pays Vaucluse – Red – « Cuvée Mathilde » 2020

Soils: Alluvial plain

Grape varieties: : Merlot, Caladoc, Carignan, Grenache and Syrah

Winemaking: After harvesting, the grapes are 100% de-stemmed and then crushed. Classic short vinification of 7 to 8 days with a very light extraction where the juice is pumped over the skins once per day. Fermentation at a moderate temperature (28/30°C max) to preserve fruitiness. The juice is then racked off and blended before a short maturation in vats.

Tasting note: A deep ruby red with a pale purple hue. On the nose the freshness comes to the fore, followed by notes of liquorice, blueberry, blackberry, grey pepper and cocoa bean. Easy to drink, with a delicate structure and balanced acidity on the finish.

Further information

Food and wine pairing:
This wine is perfect for a summer barbeque.

Cellaring: Drink now and within 2 to 3 years.

Serving : Serve at 17°C.

Awards:
2020 : Gold Medal at National Competition of IGP 2021
¤ 2018 Gold Medal Gilbert and Gaillard

domaine-amandine-cuvee-marie-rosé

Vin de pays Vaucluse – Rosé – « Cuvée Marie » 2021

Soils: Clay and limestone

Grape varieties: Syrah, Grenache

Winemaking: The Grenache rosé juice is “bled” from a vat of crushed red grapes which has undergone a light pre-fermentation maceration at 12°C. The Syrah rosé juice is produced by a direct pressing of the red grapes. The rest of the vinification follows the same process as the white white.

Tasting note: Pale coral pink, this refreshing wine has a bright nose, with notes of pink grapefruit, wild strawberries, pink peppercorns and raspberry coulis. Exuberant on the palate, its acidity is balanced with generous fruit. A thirst quenching finish with a touch of lemon.

Further information

Food and wine pairing:
The quintessential summer wine, ideal as an aperitif or with tapas or antipasti.

Cellaring: Drink now and within 2 years.

Serving : Serve between 10 to 12°C.

Vin de pays Vaucluse – Rouge – « Création n°2 » 2017

Soils: Clay and sand

Grape varieties: 90% Carignan, 10% Grenache

Winemaking: Our oldest Carignan and Grenache grapes are harvested by hand in small crates to protect the berries. Vinification is by carbonic maceration, where uncrushed, 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.

Tasting note: 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.

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Further information

Food and wine pairing:
A good accompaninent to braised rabbit with prunes, an aubergine and parmesan bake, or steak in a green peppercorn sauce.

Cellaring: Drink now and within 3 years.

Serving : Serve between 17 and 18°C.

bouteille-creation-numero2

Vin de pays Vaucluse – Rouge – « Création n°2 » 2017

Soils: Clay and sand

Grape varieties: 90% Carignan, 10% Grenache

Winemaking: Our oldest Carignan and Grenache grapes are harvested by hand in small crates to protect the berries. Vinification is by carbonic maceration, where uncrushed, 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.

Tasting note: 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.

Further information

Food and wine pairing:
A good accompaninent to braised rabbit with prunes, an aubergine and parmesan bake, or steak in a green peppercorn sauce.

Cellaring: Drink now and within 3 years.

Serving : Serve between 17 and 18°C.

OUR LITTLE CURIOSITY….

This special vintage is the second in a series of unique creations; each vintage has its own characteristics and is an invitation to experience something new.

Contact

Address :
480 route de Roaix, Quartier Bel Air
84110 Séguret
Tel : 04 90 46 12 39
Email : info@domaine-amandine.fr

Visit the winery

Tasting and wine sales :

October to April
Monday to Friday :
8h00 – 12h00 / 13h30 – 17h30
Saturday by appointment

May to September
Monday to Friday :
9h00 – 12h00/ 14h00 – 18h00
Saturday :
10h00 – 12h00 / 15h00 – 18h00

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