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Le Clos Redon Corbières

by Chateau de Mattes-Sabran 2021

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Delivery Time :

GTA Locations: Usually delivers within 3-5 business days

All Other Locations: Usually delivers within 1-2 weeks

Producer : Chateau de Mattes-Sabran

Region : Languedoc-Roussillon (France)

Bottle Per Case : 6 x 750 ml

Food Pairing : Red Meat, Steak, Veal roasted

Tasting Notes

Deep ruby-purple in color, this dry and savory red has aromas of plums, blackberries, cocoa, minerals, and subtle black pepper. The luxuriously textured palate features fennel and pepper spice, red and black plums, and blueberries. Great length, full-body, and melted tannins suggest this will drink beautifully for 7 more years.


Bottles Per Case 6 Pack
Cellaring Drink Now or Cellar
Sweetness XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Chateau de Mattes-Sabran
Region Languedoc-Roussillon (France)
Alcohol 13.5% alc./vol.
Style Warm and spicy reds
Vintage 2021
Farming Method Traditional
Grapes Grenache, Mourvèdre, Syrah / Shiraz
Food Pairing Red Meat, Steak, Veal roasted
Descriptors Earthy, Fruity, Mineral
Wine Type Red
Wood Presence Unoaked
Body Medium
Price of Case $179.94

The Producer

Chateau de Mattes-Sabran

Many of the Mattes-Sabran estate vineyards are located on steep hillsides, terraced into the chalky, poor soils. This tough terrain is peppered with galets roulés, the large, oval granite stones typical in Châteauneuf-du-Pape. Reds are structured, mineral and richly perfumed; rosés floral and boldly flavoured.

The size of Mattes-Sabran’s vineyards is a legacy of the estate’s ancient role as the seat of the duke of Narbonne. Yet vine-growing and winemaking here truly stretches back centuries; parts of the ancient Roman ‘Via Domitia’ run through the estate.

Mattes-Sabran’s terroir can be divided into two parts: the first, smaller portion is located on the plains near the Berre River, on alluvial soils. The larger portion, higher up in the hills, includes both gravel-rich terraces with large quartz stones (seen most often in Châteauneuf-du-Pape) and plots rich in limestone. The grapes are fermented on indigenous yeasts in temperature-controlled, stainless steel tanks and aged in tanks.


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