CÔTES DU RHÔNE VILLAGES SÉGURET
"LE GOUTAIL"
- Pierre Amadieu -
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History |
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The Controlled Appellation
Côtes du Rhône Villages premises appeared in 1953 when 4 " Communes
" (Cairanne, Chusclan, Gigondas and Laudun) were allowed to put
the name of their village on the label. In 1967 Séguret awarded
the right to put the name of the village on the label thanks to
the quality of its wines, the soils... Nowadays, Séguret is a famous
village of Provence where most foreigners coming in the area like
to visit. This is without a doubt one the 10 most beautyfull village
of France, and wines are also part of its fame.
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The Controlled Appellation |
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The idea of creating an
Appellation Côtes du Rhône Villages is dated 1966. The appellation
Côtes du Rhône Villages Séguret is only given to wines produced
on the area of Séguret, which is 5 Km far from Gigondas. The whole
vineyard is 138 Hectares and the production is only 5000 Hectoliters
a year. Wines can be red, white, or rosé and have a special regulation:
drastic rules concerning the local grape varieties to grow, the
yields and the vinification insuring good quality wines. Sixteen
villages of the Appellation are authorised to put their name on
the label: Rochegude, Cairanne, Chusclan, Beaumes de Venise, St
Pantaléon les vignes, Sablet, Séguret, Roaix, Rasteau, St Maurice,
Valréas, Visan, Laudun, St Gervais, Rousset les Vignes, Vinsobres.
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The soil |
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Located in the southern
part of Rhône Valley, the range of soil is very large, they are
usually quite poor because of their location on the slopes of Séguret
clay is important.
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Pierre Amadieu's Red
Goutail |
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This wine is a selection
of a high quality wine, aged in Oak casks and usually put on the
market after 2 or 3 years. Deep coloured with nice tears and legs,
red and black fruits as well as almond are the predominant aromas,
animal and mushroom scents appears after 4 or 5 years of age.The
persistency in mouth is long and the balance between richness and
tannins is outstanding, the percentage of alcohol is 13%. It will
suit red meats and cheese if served at room temperature. Lay down:
3 to 6 years.
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