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Buy Chateau Mont-Redon Chateauneuf-Du-Pape 750ml for less at Wine Chateau SKU: 1783418
Chateau Mont-Redon Chateauneuf-Du-Pape
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Chateau Mont-Redon Chateauneuf-Du-Pape 2010
BOTTLE SIZE: 750ml
Intense inky color with violet reflections. The highly aromatic nose evidences a remarkable maturity of grapes with black fruit character combined to noble vanilla and toasted notes. The dense but refined mid palate shows great depth and balance along with very well integrated oak that finishes with ripe black cherry and blueberry aromas.
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91 WS
Rating: 91 Points
WS Wine Spectator, Jan 29, 2014

An exceptionally strong effort, the 2010 Chateauneuf du Pape should eclipse the quality, longevity and overall character of the 2009. Its dense ruby/purple hue is followed by notes of cassis, kirsch, lavender, pepper and earth. Deep, full-bodied, textured, pure and long with sweet tannins as well as admirable focus and delineation, it will age gracefully for 15 or more years.

91 RP
Rating: 91 Points
RP Robert Parker, Oct 11, 2011

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Notes on the Chateau Mont-Redon Chateauneuf-Du-Pape 750ML 2010

Tasting Notes This stylish wine shows robust flavors of dark cherry, crushed red berries and pepper with notes of chocolate and citrus peel on the nose, set in a ripe, integrated tannic structure and ending in a long, sweet finish.

Wine Maker Notes At harvest, the grapes are hand-picked and sorted. The red grapes mature within a prescribed period and proportions of varieties are fermented together, allowing enhanced extraction of color and tannin due to differentials in skin density and juice ratio, resulting in greater depth and complexity than if fermented separately. Three cuvées are assembled in this manner. The first, of 70 percent Grenache, 20 percent Syrah and 10 percent Mourvèdre, represents the wine's structural element; the second, of 80 percent Grenache and 20 percent Syrah, contributes depth of color and tannin; the third, of 70 percent Grenache, 15 percent Cinsault, 7 percent Syrah and the balance Muscardin, Counoise and Vaccarese, lends the blend aroma.

The bunches are 90 to 95 percent destemmed and crushed, and fermentation is offset by natural yeasts in temperature controlled vats at 30° to 32°C (86° to 89°F) over 8 to 10 days, followed by a maceration of up to two weeks. The cuvées are pressed and maintained separately for malolactic fermentation and aging. The first cuvée is racked into new oak barriques for a period of 6 to 8 months, racked, and returned to barrique for another 6 to 8 months. The second cuvée spends a similar period in barriques of two to three years' use. The third cuvée is aged for 10 to 14 months in old oak vats. The final blend is assembled, egg-white fined and allowed to marry for three to four months prior to bottling.

Technical Notes GRAPE VARIETIES: 65% Grenache, 15% Syrah 10% Cinsault, 5% Mourvedreand 5% supporting varieties: Counoise, Muscardinand Vaccarese MAXIMUM YIELD: 35 hl/ha (157 cases/acre) MINIMUM ALCOHOL: 12.5% MINIMUM SUGAR: 225 grams

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