Le Plateau du Mont-Redon Châteauneuf-du-Pape AOC - Château Mont-Redon

Le Plateau du Mont-Redon from Château Mont-Redon of Rhône Valley offers a dense crimson color in the swirled glass. Held at a slight angle, a transition of hue toward garnet red is evident at the edges of this barrel-aged wine. After the initial swirl, this red wine reveals a high viscosity, evident in distinct church windows at the rim of the glass. The first nose of Le Plateau du Mont-Redon presents of blackcurrants, mulberries and blackberries. The fruity components of the bouquet are joined by notes of barrel aging such as vanilla, cocoa bean and black tea.

This French wine delights with its elegantly dry flavor. It was bottled with only 1.5 grams of residual sugar. As you would naturally expect from a wine icon wine segment, this French naturally enraptures with the finest balance for all its dryness. Excellent taste does not necessarily need a lot of residual sugar. On the palate, the texture of this punchy red wine is wonderfully silky and fleshy. The fruit acidity of Le Plateau du Mont-Redon is pleasantly mild and makes this wine wonderfully smooth. The final of this red wine from the Rhône Valley wine-growing region finally thrills with beautiful reverberation. The finish is also accompanied by mineral hints of the gravel-dominated soils.

Vinification of Le Plateau du Mont-Redon from Château Mont-Redon

The basis for the powerful Le Plateau du Mont-Redon from Rhône Valley are grapes from the Grenache and Syrah varieties. The grapes grow under optimal conditions in Rhône Valley. The vines here dig their roots deep into soils of gravel. After the hand harvest, the grapes are immediately transferred to the press house. Here they are sorted and carefully crushed. Fermentation follows in small wood at controlled temperatures. After the end of fermentation, Le Plateau du Mont-Redon is aged for several months in oak barrels.

Food recommendation for Château Mont-Redon Le Plateau du Mont-Redon

Enjoy this red wine from France ideally tempered at 15 - 18 ° C as a companion to stuffed peppers, vegetable couscous with beef meatballs or braised chicken in red wine.

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