The wine is deep violet red in color and the nose is intensely fruity, with mineral notes. This vintage brought remarkable freshness, as well as balanced tannins, for a wine that offers 3 to 5 years of aging potential. Dark berries and raspberries on the palate are offset by slight grilled notes and nuances of licorice. The Rhône’s growing season was marked by a very warm and dry spring, which led vineyards to shoot out at a rapid pace. But July was unseasonably cold and that slowed things down significantly. The heat returned in August, however, leading to some shriveled berries and stalled ripening. Luckily, early-September rains helped cool off the vineyards before a long Indian summer ran through October, allowing the grapes to ripen fully.
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.
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.
ituated on the left bank of the Rhône 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 were handpicked and 100% destemmed, followed by a 12- to 15-day maceration to achieve good tannic structure. After malolactic fermentation, half the wine was matured in vats and half in barrels for 12 months until bottling.
Pair with herbed, grilled meats or aged cheeses.