Châteauneuf du Pape, 1989

  Château Mont Redon

Contains Sulphites.

About Château Mont Redon

Château Mont-Redon, established in 1344, is one of the oldest wine-producing Estates in France and the largest single property in Châteauneuf-du-Pape. The Estate includes 100 hectares of the most perfectly-sited vineyards in Châteauneuf-du-Pape, spread over the region’s three main soil types: the western limestone slopes, sand and galet stones on the plateau. The wines are made by vinifying all of the cépages together, to promote aromatic complexity, and are blended after 18 to 24 months ageing in cask. These are elegant examples of Châteauneuf that age well.

Appellation: Châteauneuf-du-Pape

Châteauneuf-du-Pape, literally the Pope's new castle, (referring to move of the papal court to Avignon the the 1300s) is a large appellation in the Southern Rhône and is considered the birth place of the Appellation Contrôlee system. In 1923 Baron Le Roy of Ch Fortia had successfully established a strict set of rules for the production of Châteauneuf-du-Pape, including delimiting an area for wine production and setting a minimum alcoholic strength of 12.5%. Reds and whites are produced, but the former is the far bigger of the two. Both colours produce rich, full-bodied heady wines rarely below 13.5 - 14% alcohol, distinctly southern and warm in character. The reds can vary from the hot, stewed or underipe to the rich, powerful, complex and tannic. The red wines can be aged for anything between 5 - 20 years depending on the quality of the individual wine. The sweetness and headiness of red Châteauneuf-du-Papes comes from thre Grenache grape, it makes wines of sweet fruit, high alcohol and light colour. This is the dominant variety. There are increasing amounts of Châteauneuf-du-Papes which are Grenache only. However the classic and most common version is a blend of up to 13 varieties, the main players being Grenache, Syrah (which lends colour complexity and finesse) and Mourvèdre (which also lends colour, complexity, tannic backbone and acidity). The other varieties include the decreasing Cinsault, Counoise - highly thought of for its acidity- and a number of white grapes that can also be blended into the red wines aswell as being used for makings whites, the most important of these are Grenache Blanc, Bourboulenc, the excellent Clairette and Roussanne.

The vineyard area extends over more than 3000 ha, the chief communes being Châteauneuf-du-Pape itself, Bédarrides, Courthézon, Orange, and Sorgues. The soils differ throughout the appellation from the classic large "Galet" stones which radiate heat to the low-trained old goblet vines, to varying degrees of clay, limestone and sand (the last of these can produce very sensual, silky wines the most famous of example of which would be Rayas.) Winemaking techniques vary from the traditional, all or part of the stalks included in the winemaking, fermentation and ageing in large old wooden foudres, to the more modern de-stalking, tank fermentation and new oak barriques maturation, or a blend of the two. The appellation is big therefore there are plenty of underperformers, however there is also, fortunately, an increasingly large selection of top class producers, including: Domaine du Vieux Télégraphe, Beaucastel, Clos des Papes, Domaine de Pegaü, Ch Rayas, Pierre Usseglio, Jean-Paul Versino, Vieux Donjon and Domaine de la Janasse. The best White Châteauneuf-du-Pape usually seems to have a high proportion of Clairette in it, though there is also an excellent single varietal Roussanne made by Beaucastel, the wines are powerful complex but are low in acidity and should usually be drunk in the first three years after the vintage.