En 1967, Henri Ducourt bought several hectares of vines in the commune of Cessac. This estate is split across several hamlets, one of which, Redon, derives its name from the soft, curved shape of the land. ‘Redon’ means ‘round’ in the language of Occitan. The vineyard is planted only with red varietals on a clay-limestone terroir that is well-suited to making fine, full-flavoured wines. Château Redon is planted on a clay-limestone terroir ideal for producing fine, fresh, gourmet wines in the heart of the Entre-Deux-Mers region.
Average annual production: 21 000 bottles
Œnologist: Jérémy Ducourt
THE WINE:
Harvest: Mechanical picking early in the morning, in a cool place.
Maceration: Pellicular maceration for a few hours, depending on ripeness, followed by pressing.
Fermentation: Alcoholic fermentation starts cold (12°C), then temperatures rise to finish fermentation at 20°C
Aging: On lees in temperature-controlled stainless steel tanks
TASTING NOTES:
Appearance: pale yellow with green highlights
Nose: delicate, fresh and fruity. Notes of citrus, peach and white flowers.
Palate: a gourmet, flattering wine of great aromatic purity.
FOOD PAIRINGS:
Aperitif, fish, seafood, cheese
Bottle Technical sheet Wine Awards
Annual production : 25 000 bottles
Oenologist : Jérémy Ducourt
A fruit bomb !
This 100% Merlot cuvée is full of freshness for immediate pleasure. The wine is succulent and quaffable with pure fruity aromas. And NO SULFITE ADDED ! From the harvest to the bottling, all the winemaking has been done without sulfites in the most natural way.
Located on the top of the little town of Courpiac, this small property has been managed with great care and passion by the Ducourt family. An agricultural respectful to the environment and a minimalist winemaking so this terroir can deliver us its most beautiful grapes.
A real friendly wine, to drink young in order to enjoy all its energy !
FOOD PAIRINGS:
Charcuteries platter, appetizers, salads, pies, cheese…
Photo bouteille Fiche technique
Average annual production : 139 000 bottles
Œnologist : Jérémy Ducourt
THE WINE :
Machine harvesting in the cool, early morning
Pre-fermentation cold maceration of 24-48 hours
Alcoholic fermentation in thermo-regulated stainless steel vats at around 26˚C then a gentle vatting for 3 weeks at 30˚C
Running off and pressing, separation of the press and free-run juice
Malolactic fermentation in thermo-regulated stainless steel vats at around 18˚C
Ageing in oak barrels and stainless steel vats
TASTING NOTES :
Colour : Deep ruby red
Nose : Aromas of ripe fruits, with a touch of violet, mixed with some spicier notes
Mouth : A gentle, fruit-driven attack and long aromatic finish
FOOD PAIRINGS :
Charcuterie, tapas, red meat, white meat, cheeses
Bottle Technical sheet Wine Awards Shelf-talker Poster
