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After a long pressing and static settling of 12 hours
” – Tom Kline (Jasper Morris – Inside Burgundy)
Dark vibrant ruby red
sage and mint
Château Mont Redon Châteauneuf-du-Pape blanc (Grenache Blanc Blend) Amisfield After a long pressing and50 % Grenache blanc, 30 % Clairette, 10 % Roussanne, 10 % Picpoul and Bourboulenc (in total), 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. Incredibly mineral and saline with astonishing focus and precision for this very warm location. Great lemon aromas ranging from blossoms to the peel. Great
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