A super bottle of wine.
Wine Maker Notes
The first mention of the Mont-Redon vineyard, "Mons Retundus," meaning round hill, appears in 1334 in a contract stipulating the vigneron's share of the harvest. By 1856, the vineyard was divided in six parts for purposes of inheritance. In 1923, Henri Plantin acquired some of the original parcels and began to reassemble the vineyard as it now exists: 186 hectares in Châteauneuf-du-Pape, of which 95 hectares are in production, and 35 hectares in Côtes-du-Rhône, with 30 hectares in production.
Mont-Redon’s estate vineyard has three distinct soil types that are ideal for growing a variety of grapes. Grenache and Syrah are planted to the rocky summit, while Mourvèdre and Cinsault vines thrive in the sandy soil at the sheltered base. At harvest, the fruit is handpicked, sorted and destemmed. Each variety is fermented separately. The grapes are macerated and punched down in tanks to ensure maximum extraction of fine tannins and color. Half of the wine is transferred to barrels after malolactic fermentation while the other half remains in vats. The final blend is crafted only from the best wines.
Pair with spicy, richly flavored stews and braised meats.