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CÔTES DU RHÔNE VILLAGES SÉGURET
"LE GOUTAIL"
- Pierre Amadieu -


History

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.

The Controlled Appellation

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.

The soil

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.

Pierre Amadieu's Red Goutail

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.