Chateau Mont-Redon, Châteauneuf-Du-Pape, Rhône, France, Grenache, 2017

$47.99

Intense nose with red fruit aromas combined with complex smokiness. Tight and focused tannins on the palate. Enjoyable now but requires a few years of bottle maturation to fully integrate aging notes. Very elegant and refined finish.  Blend: 60% Grenache, 30% Syrah, 5% Mourvedre, 5% Counoise, Muscardin, Vaccarèse, Cinsault

Jeb Dunnuck 94 pts: Revealing a deeper ruby/purple color as well as a killer bouquet of crème de cassis, ground pepper, candied violets, garrigue, and a touch of graphite, it hits the palate with medium to full-bodied richness, a rich, concentrated, structured mouthfeel, and a great finish.

Wine Spectator 92 pts:  Dark and winey in feel, with steeped plum and blackberry fruit forming the core, which moves along slowly, carried by silky but substantial tannins and backed by warm anise, fruitcake and roasted apple wood details through the finish. Best from 2021 through 2035.
Robert Parker’s Wine Advocate 91 pts: Mont Redon’s 2017 Chateauneuf du Pape is a polite, balanced expression of the appellation, consisting of 57% Grenache, 30% Syrah, 12% Mourvèdre and the rest other permitted varieties. Aged half in wood and half in tank, it easily blends hints of cedar and baking spices with ripe cherries and raspberries. Medium to full-bodied, it’s supple and easy-drinking, with a softly dusty finish tinged with cinnamon and chocolate.

 

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Description

Château Mont-Redon owns 100 hectares of the most perfectly-sited vineyards in Châteauneuf-du-Pape.
More than half of their vineyards are planted on “diluvium alpin” soil on the highest Mistral (dry southern winds) blown plateaus of the appellation at elevations above 500 feet. Châteauneuf-du-Pape is famous for it’s “galet’s” or round, heat absorbing pebbles that have been shaped and polished over thousands of years by the Rhône River and spread over time along the appellations highest plains. In some portions of the vineyard this layer can exceed 2 meters in depth forcing the vines roots deep in search of the layer of red clay that lies beneath. Grenache, Syrah and Mourvèdre grown in these conditions produce wines that are generous, powerful, tannic and concentrated.

The remaining vineyards sit in two distinct soils, the first being primarily sand that was created when the Rhône River shifted course bringing with it the smallest parts of the soil, which broke into smaller pieces still (sand). These soils increases the aromatic character of Syrah, Cinsault and Mourvèdre.

Urgonian Limestone soils make up the remaining vineyards. Soils here are shallower and give excellent results with the white varieties, rich with aromas of white and citrus fruits.

Vinification: Grapes are selected and harvested by hand and transported to the winery in small containers. Bunches are destemmed and vinified in temperature controlled tanks with frequent punch down using the “pigeage” technique to extract the finest tannins from the skins. Each varietal is vinified separately. Following fermentation, 50% of the wine is aged in small oak barrels in the cellars for 12 months with the remainder remaining in cask. The wines are then blended and aged an additional 4 months prior to bottling.

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