This alluring white captures the essence of the southern Rhône 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 producers of white Châteauneuf-du-Pape (and are also one the largest) owning some of the best limestone terroir that suits some of the white varieties so perfectly. It offers a complex and captivating taste experience.