Everything about Chateau Mongin Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone Valley: Links to all Rhone Valley Wine Producer Profiles
Chateau Mongin is a school for the study of oenology in the Southern Rhone Valley. At Chateau Mongin, students learn the art of making wine. Roughly, up to 250 students are enrolled in the program at any time. The school offers a myriad of programs that range from 2 to seven years.
They own their own vines in Chateauneuf du Pape. This allows students to not only learn how to make wine, but they learn everything about vine growing, vineyard management and harvesting as well. Chateau Mongin was founded in 1982. In 2012, Chateau Mongin was certified as being 100% Biodynamic.
Chateau Mongin Vineyards, Wines, Winemaking
Chateau Mongin owns 2 hectares of vines in the Chateauneuf du Pape appellation. 1.7 hectares are used for the production of red wine. .3 hectares are reserved for growing white wine grapes.
Chateau Mongin Blanc is produced from a blend of 80% Clairette and 20% Grenache Blanc. The wines are aged in used French oak barrels for about 6 months. The production is close to 75 cases per vintage.
Serving and Decanting Domaine Mongin with Wine, Food Pairing Tips
Mongin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Mongin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. Mongin is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Chateau Mongin is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Château Mongin Wine Tasting Notes
4 Vintages 3783 Views Sort Vintage Rating
2013 Château Mongin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Herbs, leaf and cherry notes, medium bodied, sweet and tart fruits and short red berry finish.
Sep 8, 2015points - Tasted 929 Views
2012 Château Mongin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Oak, along with dark, sweet ripe berries and round textures are in evidence, but the oak does not fade into the fruit.
Sep 10, 2014points - Tasted 1096 Views
2011 Château Mongin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
Oak dominates the nose in this early stage, the supple textures are a treat, but the oak carries through to the finish. Modern in style, some tasters will like this better than others.
Aug 19, 2014points - Tasted 790 Views
2010 Château Mongin Châteauneuf-du-Pape ( Châteauneuf-du-Pape)
The wine is produced by students at a wine making school, so the quality varies from vintage to vintage, depending on the student and the year. Kirsch liqueur, fresh, sweet, round, fruits than end with a lively, red berry finish.
May 29, 2013points - Tasted 968 Views