Pierre André

History of Domaine Pierre André

The history of Domaine Pierre André begins well before 1957. Jacqueline André's grandfather, a winegrower and market gardener from Courthezon, would take his son Pierre into the vineyard plots from the age of 14. From the late 1950s onwards, this grandfather began to limit and then eliminate chemical inputs: at that time, soil work and treatments were carried out with the help of a horse, using copper- and sulphur-based substances that are found today in organic farming. He definitively ceased all chemical treatments in 1963, long before the notion of "organic wine" existed in common parlance. Pierre André, inheriting this conviction, continued the approach and initiated organic certification in 1980. Domaine Pierre André thus became the first estate certified as Organic Agriculture in the Châteauneuf-du-Pape appellation.

Biodynamic farming followed naturally from 1992 onwards: the vines are treated with plant extracts and specific preparations, amendments and spreading are carried out using biodynamic composts, and the estate works in harmony with cosmic rhythms. Since 1984, Jacqueline André has managed the estate, assisted by her sister until 2008. Vine maintenance is done with great physical effort: weeding by scratching in autumn and ploughing in spring, inter-vine work carried out with a hoe. The team is made up of six people. Today, Jacqueline and her son carry on this legacy, producing what an American importer aptly describes as "a single magnificent wine... outstanding year in and year out".

Terroirs and Vines of Domaine Pierre André

The vineyard of Domaine Pierre André covers 18 hectares, of which 16 are in the Châteauneuf-du-Pape appellation, in Courthezon, to the east of the appellation between Orange and Avignon. The plots are distributed across three clearly distinct terroir types, each contributing to the complexity of the wines. Les Bedines, with sandy soils, provides finesse and aromatic elegance. La Gardiole, with deep clay soils, brings structure, body and depth. L'Etang, with sandy soils rich in limestone, lends harmony and balance to the whole. The interaction of these three terroirs explains the complexity and fullness of the estate's wines.

The encépagement is a perfect reflection of the Châteauneuf-du-Pape tradition: in red, Grenache dominates overwhelmingly (80%) with 10% Syrah, 8% Mourvèdre, and rarer grape varieties such as Cinsault, Counoise, Vaccarèse and Muscardin. In white, Clairette and Bourboulenc predominate, alongside Roussanne and Grenache Blanc. The great singularity of the estate is the exceptional age of its vines: the average age exceeds 70 to 80 years across all the plots, and several of them count vine stocks of 130 to 150 years old, some pre-phylloxera, all entirely from massal selections. These "grand dammes" as Jacqueline André calls them, produce berries of incomparable concentration and complexity.

Vinification at Domaine Pierre André

Winemaking at Domaine Pierre André is resolutely traditional, uncompromising and without artifice. The red harvest is not destemmed: whole clusters enter fermentation, which gives the wines a natural tannic structure and an aromatic complexity linked to the stems. Macerations are long, lasting 3 to 4 weeks, allowing a gentle and harmonious extraction of the material. Ageing takes place in traditional concrete tanks and in large oak foudres for 18 to 20 months. The wines are not filtered. Bottling takes place after fining with fresh egg white from organic farming, the only input permitted in the cellar by Jacqueline André. For the white, pressing is gentle, followed by light settling, then fermentation in tanks. Malolactic fermentation may or may not be carried out depending on the vintage and the natural state of the wines.

Jacqueline André's philosophy is that of a winemaker who has never followed trends: no selective prestige cuvées to flatter the press, no new oak, no excessive concentration. "The spirit of Châteauneuf as one has always imagined it", according to an influential enthusiast. Annual production is approximately 30,000 bottles, discreet and highly sought-after by wine lovers around the world.

The Cuvées of Domaine Pierre André

Châteauneuf-du-Pape Rouge : The estate's unique and emblematic red cuvée, "outstanding year in and year out" according to an American importer. Blend of 80% Grenache (including century-old and pre-phylloxera vines), 10% Syrah, 8% Mourvèdre, and small quantities of Cinsault, Counoise, Vaccarèse and Muscardin. Whole-cluster fermentation without destemming, maceration of 3 to 4 weeks, ageing of 18 to 20 months in concrete tanks and large oak foudres, fining with organic egg white, no filtration. A red wine of pure and transparent expression of the vintage and the estate's three terroirs. Aromas of very fresh red and black fruits, notes of garrigue, spices and warm earth. Full, precise and harmonious palate, a natural and elegant tannic structure thanks to the whole clusters, a long and persistent finish. A wine for ageing par excellence, capable of spanning 15 to 20 years and beyond in the greatest vintages.

Châteauneuf-du-Pape Blanc : The estate's unique white cuvée, with a deep typicity and character that reflect Jacqueline André's exacting standards. Blend of Clairette (40%), Bourboulenc (30%), Roussanne (20%) and Grenache Blanc (10%) depending on the vintage. Gentle pressing, fermentation in tanks, ageing on the lees. "This great white Châteauneuf-du-Pape expresses all its typicity and deep character. The very indulgent nose offers aromas of fresh citrus, honey and white flowers." A fresh, full palate with a beautiful minerality characteristic of the estate's sandy and limestone soils. A gastronomic white of great originality and genuine sincerity, far removed from the oaky and opulent whites found elsewhere in the appellation. Production is very limited.