Château Mont-Redon Saint Max Cotes De Provence Rosé 2021

This delicious, fresh Provençal rosé is crafted by the renowned Châteauneuf-du-Pape producer, Château Mont-Redon. The blend consists of 60% Grenache, 25% Cinsault, 8% Syrah, and 7% Carignan, sourced from vineyards across the Côtes de Provence, the largest appellation within Provence. The wine undergoes whole-bunch pressing with a short skin contact to achieve a pale, bright hue and an intense aromatic profile. To retain the wine’s natural acidity and freshness, malolactic fermentation is avoided. It is aged on fine lees in tank for 3 months and bottled early to preserve its vibrant character. With an alcohol content of 13% and a screwcap closure, the wine retains its fresh, crisp quality.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine

Style: Dry, Fresh

Grape Varietal: Grenache, Cinsault, Syrah, Carignan

Tastes Like: Comparable to a Provençal Rosé, with notes of citrus (grapefruit), peach, and a delicate mid-palate.

Alcohol Percentage: 13%

Closure: Screw Cap

Size: 750mL

Appellation: Côtes de Provence AOC

Region: Provence, France

Terroir: Limestone and clay soils with Mediterranean climate

Aging: Aged on fine lees for 3 months, no malolactic fermentation

Serving Temperature: 8-10℃ – Serve chilled

Saint Max is produced by Château Mont-Redon, a prestigious estate known for its expertise in crafting fine wines in the Châteauneuf-du-Pape region. Their expansion into Provençal rosé showcases their dedication to quality, using traditional methods to highlight the fresh, aromatic profile of the Côtes de Provence terroir.

Seafood: Ideal with shellfish, crusted prawns served with citrus sauce, or seared scallops.

Poultry: Complements lemon herb chicken or a turkey and peach salad.

Pasta: Enjoy with seafood linguine, light tomato pasta, or pesto penne.

Vegetarian: Pairs beautifully with grilled vegetable platters, Mediterranean salads, or a classic ratatouille.

Fresh Mozzarella: Creamy texture enhances the wine's delicate citrus notes.

Australian Feta: The salty tang complements the wine's crisp acidity.

Goat Cheese: Fresh chèvre balances well with the rosé's peach and citrus flavours.

Halloumi: Grilled halloumi offers a contrasting texture to the wine's freshness.

These crispy prawns, served with a zesty citrus sauce, make an excellent pairing with Saint Max Côtes de Provence Rosé. The dish highlights the wine's vibrant grapefruit and peach notes.

• 500g prawns, peeled and deveined
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 1/2 cup plain flour
• Salt and pepper, to taste
• 2 tbsp olive oil
• Juice of 1 lemon
• Juice of 1 orange
• 1 tbsp honey
• 1 tbsp Dijon mustard

1. Prepare the Prawns: Season prawns with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
2. Cook the Prawns: Heat olive oil in a pan over medium heat. Fry prawns for 2-3 minutes on each side until golden and crispy. Remove and drain on paper towels.
3. Make the Citrus Sauce: In a small bowl, whisk together lemon juice, orange juice, honey, and Dijon mustard.
4. Serve: Arrange the prawns on a platter, drizzle with citrus sauce, and serve immediately.