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Per Bottle: $15.99 $17.99
Per case of 12: $191.88 $215.88
Vintage: 2018
Production Area: a stone’s throw from the renowned vineyards of Gigondas and Rasteau and nestling beneath the beautiful hillside village of Séguret, lies Domaine de l’Amandine named for the ancient almond trees growing on the estate.
Type: White Table Wine
Alcohol: 13.5%


Domaine de l’Amandine’s vineyards cover an area of 120 acres (50 hectares) over an extensive part of the southern Rhone Valley-from Vaison la Romaine, via Séguret, out to Jonquieres. The vines themselves average 40 years old and are grouped together accordingly : ¤ On the slopes and foothills beneath the beautiful village of Séguret, laid out on large terraces or « banquettes ». Here are some of our oldest vines, dating back to the 1950’s, when following one of the coldest winters on record, thousands of century-old olives trees died and were subsequently replaced with vines. ¤ On the terraces carved out of the hillside, between Vaison la Romaine and Séguret, by Jean Pierre Verdeau in the mid 1970’s. This collection of extremely difficult, stony terrain is known simply to us as « la Montagne » (the Mountain). On the highest terrace of this lot, such breathtaking views can be had over the outlying valley and towards the Mount Ventoux, it makes one realise that this is truly a place of great beauty. The terraces are planted out with Grenache, Syrah, Cinsault and Carignan and in recent years are harvested and vinified seperatly giving us our new cuvée called… La Montagne !


Pale straw yellow in colour, it is bright with a golden sheen.

Grape Varieties

Grape %
Viognier 55


Fragrant aromas of spring flowers, apricots and ripe pears are discernible on the nose.


It is fresh and round on the palate, developing notes of pear and lemon preserve.

Cellaring Potential

5-7 years

Food Matching

The ideal companion to shell fish, light fish dishes and cheese, for example grilled scallops with lemongrass or a cheese soufflé.


A pneumatic press is used to extract the juice directly after de-stemming. The grape juice then undergoes a cold clarification. The clear grape juice is slowly fermented at low temperatures (maximum of 15°C) to preserve aromas for a period of 1 month. The malolactic fermentation is blocked to preserve freshness.


The wine undergoes a short maturation on its fine lees.