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letting the fruit shine and bare its true expression
The fruit was hand-picked from small section of estate vines and fermented as 66% whole bunches for extra bright
the wine is drier than the
It has the fine structure of a cru Beaujolais while the semi-carbonic vinification (100% whole bunch and three weeks on skins and stems) adds another layer of perfume
Consulting winemaker Hubert de Boüard told me he hoped in the future to pick this fruit later than the norm today
Chateau Mont Redon Châteauneuf-du-Pape Blanc 2021 manto-negro letting the fruit shine andThis alluring white captures the essence of the southern Rhne Valley. A unique blend dominated by Grenache blanc (55%), with Clairette (20%), Bourboulenc (10%), Roussanne (10%), and Picpoul (5%), whole bunch pressed and cold settled, then cool fermented in stainless steel at about 15 C over 3 to 4 weeks, without malolactic conversion. Matured on fine lees for 4 to 8 months depending on vintage. Mont Redon have long been regarded as one of the best
