This stylish wine shows robust flavors of dark cherry, crushed red berries and pepper with notes of chocolate and citrus peel on the nose, set in a ripe, integrated tannic structure and ending in a long, sweet finish.
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Château Mont-Redon expresses its "terroir" in a wine vinified to exhibit deep, clean, intense fruit, ripe, balanced tannins and approachability without sacrifice of longevity. Its dense, purple-red color suggests the aromatic nose of ripe black fruits offset by notes of spice, leather, coffee and pepper which are confirmed on the palate. The rich, intense fruit flavors are set in a full tannic structure at once firm and ripe, carrying into a warm, sustained and complex finish.
Wine maker notes
At harvest, the grapes are hand-picked and sorted. The red grapes mature within a prescribed period and proportions of varieties are fermented together, allowing enhanced extraction of color and tannin due to differentials in skin density and juice ratio, resulting in greater depth and complexity than if fermented separately. Three cuvées are assembled in this manner. The first, of 70 percent Grenache, 20 percent Syrah and 10 percent Mourvèdre, represents the wine's structural element; the second, of 80 percent Grenache and 20 percent Syrah, contributes depth of color and tannin; the third, of 70 percent Grenache, 15 percent Cinsault, 7 percent Syrah and the balance Muscardin, Counoise and Vaccarese, lends the blend aroma.
The bunches are 90 to 95 percent destemmed and crushed, and fermentation is offset by natural yeasts in temperature controlled vats at 30° to 32°C (86° to 89°F) over 8 to 10 days, followed by a maceration of up to two weeks. The cuvées are pressed and maintained separately for malolactic fermentation and aging. The first cuvée is racked into new oak barriques for a period of 6 to 8 months, racked, and returned to barrique for another 6 to 8 months. The second cuvée spends a similar period in barriques of two to three years' use. The third cuvée is aged for 10 to 14 months in old oak vats. The final blend is assembled, egg-white fined and allowed to marry for three to four months prior to bottling.
Mont-Redon’s extraordinary situation, at Chateauneuf-du-Pape’s highest elevation of 360 feet, is one of very few to include all three soil types found in the appellation. On the plateau’s summit are the classic alpine diluvium soils consisting of a deep layer of large, round stones over a clay subsoil that draws the vine roots far into the earth to find a source of water. The stones also act as a natural incubator, absorbing the intense Mediterranean sun during the day and radiating heat at night into the grapes. Planted in Grenache and Syrah, these soils lend structure and backbone to the fruit.
At the foot of the plateau, sheltered sandy soils support the Mourvedre and Cinsault vines, which in this environment develop richness and intense aromatic qualities.
The plateau’s slopes are composed of limestone pebbles that lend finesse and fruitiness to the white Grenache Blanc, Bourboulenc, Clairette, Roussane and Picpoul vines to which they are planted. The vines of the Chateauneuf estate average 45 years of age.
The Cotes-du-Rhone vineyard, also lying on Urgonian limestone, is planted principally in Grenache with smaller proportions of Cinsault and Syrah.