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Chateau Mont-Redon Chateauneuf du Pape Rouge 2014

Member Review by RandyFisher:

A little rust at the edges. Needed 24 hours of decanting to open up. At seven years the fruit has diminished and was a solid wine with prime rib on Christmas day.

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Château Mont-Redon:
We have been cultivating the Mont-Redon vineyard for four generations now, with most respect for its unique «terroir ». Powered with the same passion for delicate and deep wines, our family looks forward to producing red and white Rhone valley appellations focusing on elegance, finesse and balance which do express all together specificities of our soils and climate through our know-how. Our aim giving pleasure to gastronomes.

Member Reviews for Chateau Mont-Redon Chateauneuf du Pape Rouge

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Snooth User: RandyFisher
10733941,793
4.00 5
Vintage: 2009 12/26/2016

A little rust at the edges. Needed 24 hours of decanting to open up. At seven years the fruit has diminished and was a solid wine with prime rib on Christmas day.


Snooth User: mameen1
51646451
4.00 5
Vintage: 2001 06/27/2010

Four glasses


Snooth User: kcovo
40537223
4.50 5
Vintage: 1998 06/19/2008

Very good balance with fruit in the front and clean finish. Light lavender, strong berry.


External Reviews for Chateau Mont-Redon Chateauneuf du Pape Rouge

External Review
Source: We Speak Wine
02/23/2018

Notes: The Chateau Mont-Redon red Châteauneuf-du-Papes open up and come into their own five to eight years after the harvest, but they can age over ten years depending on the vintage and the storage conditions. Terroir: Château Mont-Redon owns 100 hectares of the most perfectly-sited vineyards in Châteauneuf-du-Pape. More than half of their vineyards are planted on “diluvium alpin” soil on the highest Mistral (dry southern winds) blown plateaus of the appellation at elevations above 500 feet. Chateauneuf-du-Pape is famous for it's "galet's" or round, heat absorbing pebbles that have been shaped and polished over thousands of years by the Rhone River and spread over time along the appellations highest plains. In some portions of the vineyard this layer can exceed 2 meters in depth forcing the vines roots deep in search of the layer of red clay that lies beneath. Grenache, Syrah and Mourvèdre grown in these conditions produce wines that are generous, powerful, tannic and concentrated. The remaining vineyards sit in two distinct soils, the first being primarily sand that was created when the Rhone River shifted course bringing with it the smallest parts of the soil, which broke into smaller pieces still (sand). These soils increases the aromatic character of Syrah, Cinsault and Mourvèdre. Urgonian Limestone soils make up the remaining vineyards. Soils here are shallower and give excellent results with the white varieties, rich with aromas of white and citrus fruits. Vinification: Grapes are selected and harvested by hand and transported to the winery in small containers. Bunches are destemmed and vinified in temperature controlled tanks with frequent punch down using the "pigeage" technique to extract the finest tannins from the skins. Each varietal is vinified separately. Following fermentation, 50% of the wine is aged in small oak barrels in the cellars for 12 months with the remainder remaining in cask. The wines are then blended and aged an additional 4 months prior to bottling. Varietals: 60% Grenache 30% Syrah 5% Mourvedre 5% Counoise, Muscardin, Vaccarèse, Cinsault Alcohol: 13.5%


External Review
Source: We Speak Wine
09/19/2018

Notes: The Chateau Mont-Redon red Châteauneuf-du-Papes open up and come into their own five to eight years after the harvest, but they can age over ten years depending on the vintage and the storage conditions. Terroir: Château Mont-Redon owns 100 hectares of the most perfectly-sited vineyards in Châteauneuf-du-Pape. More than half of their vineyards are planted on “diluvium alpin” soil on the highest Mistral (dry southern winds) blown plateaus of the appellation at elevations above 500 feet. Chateauneuf-du-Pape is famous for it's "galet's" or round, heat absorbing pebbles that have been shaped and polished over thousands of years by the Rhone River and spread over time along the appellations highest plains. In some portions of the vineyard this layer can exceed 2 meters in depth forcing the vines roots deep in search of the layer of red clay that lies beneath. Grenache, Syrah and Mourvèdre grown in these conditions produce wines that are generous, powerful, tannic and concentrated. The remaining vineyards sit in two distinct soils, the first being primarily sand that was created when the Rhone River shifted course bringing with it the smallest parts of the soil, which broke into smaller pieces still (sand). These soils increases the aromatic character of Syrah, Cinsault and Mourvèdre. Urgonian Limestone soils make up the remaining vineyards. Soils here are shallower and give excellent results with the white varieties, rich with aromas of white and citrus fruits. Vinification: Grapes are selected and harvested by hand and transported to the winery in small containers. Bunches are destemmed and vinified in temperature controlled tanks with frequent punch down using the "pigeage" technique to extract the finest tannins from the skins. Each varietal is vinified separately. Following fermentation, 50% of the wine is aged in small oak barrels in the cellars for 12 months with the remainder remaining in cask. The wines are then blended and aged an additional 4 months prior to bottling. Varietals: 60% Grenache 30% Syrah 5% Mourvedre 5% Counoise, Muscardin, Vaccarèse, Cinsault Alcohol: 13.5%



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