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Wild ferments and zero fining or filtration are the norm
a co-fermented blend with a distinctly Australian accent - layered
Finely balanced acidity imparts vibrant energy
moderately weighted but powerful flavours
The grapes were hand-harvested at the peak of maturity and dried on mats in the sun
Château Mont-Redon Lirac Blanc 2024 aroha Wild ferments and zero fining35 % Grenache Blanc, 30 % Roussanne, 25 % Clairette, 10 % Viognier from the rocky pudding stone terraces of Lirac. Hand picked to allow precise sorting of the grapes, then whole bunch pressed and cold settled with a light fining. Cold fermented at 14 16 over three weeks, with one third in Burgundian barriques (new and one year old) and the balance in stainless steel tanks. Matured for about eight months, before blending and bottling in May.
