Soil & Climate
The appeal area is located on the left bank of the Rhône, between Orange and Avignon. Three types of terroir contribute to the production of this wine: the terroir of the Mont-Rédon plateau, composed of large rolled pebbles. Then the urgonian limestone terroir present in the form of angular white rocks. Finally, the sandy soil of “Mont-Redon”. Only the best of these three terroirs enter the blend of this wine, ensuring the complexity and consistency of Mont-Redon’s style.
The climate is Mediterranean, with hot, dry summers punctuated by some rainfall. The Mistral wind blows quite consistently throughout the year, ensuring very favorable sanitary conditions for wine cultivation.
Vinification
The grapes are harvested at perfect maturity, after validation through the tasting of the berries. Harvesting is always manual, allowing for accurate sorting of the bunches in the vineyard. This selection is complemented by the use of optical sorting tables. Cameras carry out the selection of grain by berry, excluding any unwanted part for a high precision work.
After complete destemming, extraction is done by pigeage during fifteen to twenty days of skin contact for optimal extraction of tannins and color. Once the malolactic fermentations in vats have been completed, a second selection is carried out. Batches that do not meet our criteria are sold in bulk. The best tanks are kept for maturation, made approximately 50% in barrels and 50% in vats. After one year of aging, only the batches that allow for the best possible mixing (those with the most depth and harmony) are selected. To extract the quintessence from our vineyards, the proportion of bulk wine can vary greatly depending on the vintage. Bottling is done about 18 months after harvest. The bottled wine then rests for at least 4 to 6 months in our cellars before marketing.
Tasting Notes
With a dominant note of black fruits and a subtle toasted character.
Endnotes
Region: Rhone
Country: France
Producer: Château Mont-Rendon
Grape Varieties: Grenache, Syrah, Mourvèdre, Cinsault, Counoise, Muscardin and Vaccarèse.
Pairing: Pairs ideally with red meats in sauce, game and cow cheeses.
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