Situated on the left bank of the Rhone between Orange and Avignon, the Mont-Redon vineyards feature large, rounded stones known locally as galets. These stones retain some of the intense daytime heat of the southern sun and then slowly disperse it to the vines during the night. The Mistral wind blows away any humidity, ensuring excellent climatic conditions for the cultivation of vines. The grapes are handpicked and destemmed, followed by maceration to achieve good tannic structure. After malolactic fermentation, the wine is matured in vats and oak barrels until bottling.

Tasting notes

Sweet, ripe crushed red berry fruit flavors and aromas are offset by bright, vibrant notes of black pepper and a suggestion of leather in this wine, and are supported by supple, medium-bodied tannins.

Wine maker notes

The fermentation is carried out in temperature-controlled vats at 30° to 32°C (86° to 89°F) over eight to ten days. A single cuvée is assembled and aged in large oak "foudres," or vats, for a period of four to six months prior to egg white fining and bottling. The style of Château Mont-Redon Côtes-du-Rhône is one expressive of its "terroir," and vinified to exhibit deep, clean, intense fruit, soft, balanced tannins and early approachability.

Technical notes

GRAPE VARIETIES: 70% Grenache, 20% Cinsault, 10% Syrah MAXIMUM YIELD: 50 hl/ha (225 cases/acre) MINIMUM ALCOHOL: 11% MINIMUM SUGAR: 187 grams

Food pairing

Pair with herbed, grilled meats or aged cheeses.