CÔTES DU RHÔNE “LA REDONNE”

Jean-Luc Colombo

APPELLATION

Côtes du Rhône, Rhône Valley

GRAPE VARIETIES

70% Viognier, 30% Roussanne

WINEMAKERS

Jean-Luc Colombo

TECHNICAL DATA

Alcohol
13%

2019

90POINTS

Wine Enthusiast

NOVEMBER 2021

2017

91POINTS

Wine Spectator

WEB 2020

Where To Buy VIEW BRAND PORTFOLIO

BACKGROUND

Innovation, passion and dedication are what drives Jean-Luc and Anne Colombo, whose contributions to Rhône Valley winemaking is unparalleled. A devotee of the Syrah grape and armed with a pharmacy degree, Jean-Luc and his wife, Anne, opened their wine laboratory in 1984, “Centre Oenologique des Côtes du Rhône” and quickly developed a thriving reputation as a wine consultant throughout France. For their significant life-long contributions to their country, both Jean-Luc and Anne have been awarded the French Legion of Honor, France’s highest civilian award. The Colombo’s innovative approach in the northern appellation of Cornas was nothing short of revolutionary. Today, Jean-Luc Colombo’s wines express the typicity of their terroir with elegance and character, from the Côte Rôtie in the northern Rhône to his Provençal roses.

TERROIR & VINTAGE NOTES

“La Redonne” is the name of a picturesque cove in the “Cote Bleue” where Jean-Luc Colombo spent his youth. This Northern Rhône Valley Côtes du Rhône comes from gravelly, alluvial terraces with 20- year-old Voigner vines from south of Condrieu, and Roussanne from 30-year-old vines near the appellation of St. Joseph. All grapes are hand-picked.

WINEMAKING

Grapes are harvested manually in small baskets and vinified in stainless steel tanks.

AGEING

20% of the wine is matured on its lees in two- or three-year-old barrels; 80% is matured on its lees in tanks to enhance freshness. The wine is aged for 12 months.

TASTING NOTES

The Viognier brings finesse and floral aromas with tropical fruit while the Roussanne brings a creamy mouthfeel with notes of pear, almond and a touch of herbal tea. It is rich yet has firm acidity with notes of green apple and lemon. Perfect as an aperitif, it will also complement fish, shellfish, pasta in cream-based sauce and roasted poultry.