Chateauneuf du Pape Dinner
Restaurant Atelier, Glebe Point Road, Sydney
Tasted April 3, 2013 by chatters with 708 views
Introduction
Dinner organised by Annandale and Five Way Cellars to try the wines of Chateau Mont-Redon.
Flight 1 - On entry (1 note)
Not fussed by this one...
Flight 2 - White bracket one (3 notes)
Matched to Raw Yellow Fin Tuna with seared Veal Loin, Yuzu & White Soy Dressing, Pickled Pine Mushrooms.
the Mont Redon Blanc Cotes du Rhone came the closest to a true match.
For pure drinking the Mont Redon Chateauneuf du Pape blanc was may favourite
White
2011 Château Riotor Côtes de Provence Blanc
France, Provence, Côtes de Provence
Lemon coloured, slight peach aromas underpinned by some herbal notes. Also touches of fennel. In the mouth the wine is dry with citrus and peach notes, slight white pepper and an aniseed note.
White
2010 Château Mont-Redon Châteauneuf-du-Pape Blanc
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Lemon coloured, yoghurt, lees, oak, clove, savoury herbs, slight fruit that slowly came to the fore over time. In the mouth the stone fruit is more prevalent and accompanied by marzipan and slight alcohol warmth. The body is well structured and the wine is viscous and mouth coating, the finish long. Lovely but still a pup.
Flight 3 - First red flight (3 notes)
Smoked Milly Hill Lamb Rump, Baby Turnips & Radish, Broccolini, Sweet Corn Puree
Everything kind of worked with this. The structure of the CndP was very good, and the funkiness of the Cotes du Rhone also worked. The Lirac was a bit more new world but still worked okay.
Red
2009 Château Mont-Redon Côtes du Rhône
France, Rhône, Southern Rhône, Côtes du Rhône
Ruby coloured, farmyard, bacon fat, slight red fruit, in the mouth leather, farmyard, slight red fruit again, tannic grip on tongue, some slight herbs. Bit funky but not a problem for me.
Red
2009 Château Mont-Redon Lirac
France, Rhône, Southern Rhône, Lirac
Deep ruby coloured, some rather obvious oak on the nose - vanilla, caramel and spice, red fruit - cherry and berry. In the mouth more caramel, red fruit but no hint of residual sugar, dry and the beginnings of very slight leathery notes
Red
2010 Château Mont-Redon Châteauneuf-du-Pape
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
ruby coloured, black pepper, red berry fruit, cream, slight vanilla, spice, and slight farmyard funk and herbiness. In the mouth the wine is spice and tannic grip with a touch of alcohol warmth to usher in the red fruit. Abundance of structure to boot. very nice.
Flight 4 - Second red flight (3 notes)
Roasted Partridge, Cured Pork Belly, Charred Cos, Swede Puree
The 2000 was not good - riddled with volatile acidity - which was a great pity and, as they only had a single jeroboam there wasn't really any way back.
the 81 and the 71, especially the latter, worked really well with the food and still had enough stuffing to stand up to, for instance, the cured pork belly.
Red
2000 Château Mont-Redon Châteauneuf-du-Pape
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
(Served from Jeroboam) Ruby coloured, slight VA, cedar, leather, autumn leaves. Medium plus tannin, slightly spirituous and alcoholically warm. Over time the VA becomes more pronounced
Red
1981 Château Mont-Redon Châteauneuf-du-Pape
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
(Served from magnum) Garnet coloured, aromas of cedar, leather, touches of sandalwood, clove. Medium plus acidity and tannin., leather the ghost of some cherry and berry notes and a hint of biscuit
Red
1971 Château Mont-Redon Châteauneuf-du-Pape
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
(Served from magnum) Medium minus intensity garnet tending to tawny, slight musty, yeast extract, red currant, meaty, oxidised element, slightly spirituous, leather, spice, bacon fat…glorious despite not being a particularly prestigious vintage.
Flight 5 - Pudding (1 note)
Creme Caramel - but with a soft caramel topping rather than a fired glaze.
The Marc didn't really work with this unfortunately...a simple cheese platter might have been better or even tarte tatin...
Closing
Very good tasting. Had a chat to the winemaker which was nice - he mentioned that, wherever possible, they like to co-ferment everything which struck me as rather interesting. The wines were pretty good as well.
Over here it's very rare to get an opportunity to try wines this old so this was a real treat.
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