The Producer
Located on the heights of Chavanay, in the heart of the territory of the great wines of the Northern Rhône Valley, the Domaine du Monteillet has been owned by the Montez family since the 17th century. Eight generations of winemakers have succeeded one another, each contributing to the reputation of the estate. Since the late 1990s, it has been Stéphane Montez who has been in charge, after enriching his know-how by vinifying in Australia, California, and South Africa.
The estate covers about 40 hectares spread across several prestigious appellations: Condrieu, Saint-Joseph, Côte-Rôtie, and Vin de Pays. The terroir is mainly composed of steep hillsides, shaped into terraces, with granite soils that give the wines a remarkable mineral tension. The exposure of the vines and the mastery of manual work allow for demanding and precise viticulture.
Today, Stéphane Montez perpetuates the family legacy while infusing it with contemporary energy. He practices sustainable viticulture, limits yields, and creates cuvées that fully express the richness of the Rhône terroir. The whites are of great finesse, particularly in Condrieu, while the reds reveal power and elegance, with long and careful aging.
The Wine
This Condrieu comes from eight plots located on superb terroirs in Chavanay, Saint Michel sur Rhône, Condrieu, and Vérin.
The chaillées are terraces maintained by dry stone walls. This Condrieu comes from eight plots located on superb terroirs in Chavanay, Saint Michel sur Rhône, Condrieu, and Vérin.
Vinification: Destemming, then skin maceration for 9 hours.
Malolactic fermentation on lees in barrels and demi-muids of oak.
Bâtonnage with moderation.
Aging: 11 months in 75% recent barrels and 25% new demi-muids of French oak. (without racking).
Tasting
Pale yellow color.
Lovely expressive nose with citrus, bergamot, pear, and white flowers, with slight toasted notes.
The palate, with tension, offers a beautiful freshness and a nice volume with a saline finish.
Serving temperature: 8 to 10° C
Aging: from 1 to 5 years for primary aromas. Otherwise, wait 10 years to obtain tertiary aromas.
Food and wine pairing: Warm goat cheese, pan-seared foie gras, smoked salmon, small red mullets, veal rice with citrus juice and young stewed carrots, grilled lobster, asparagus aspic, monkfish with curry, grilled turbot with hollandaise sauce, spring vegetable risotto…