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Consulting winemaker Hubert de Boüard told me he hoped in the future to pick this fruit later than the norm today
The fruit was hand-picked from small section of estate vines and fermented as 66% whole bunches for extra bright
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
but a mere knife-point in terms of measurement and weight
the wine is drier than the
Chateau Mont Redon Châteauneuf-du-Pape Blanc 2021 manto-negro Consulting winemaker Hubert de BoüardThis 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
