The Southern Rhône is a well-established source of some of the world's most prized wines – and often, they come with a high price tag to match. But 20 miles northeast of Châteauneuf-du-Pape, across from Gigondas along the dramatic limestone slopes of the Dentelles de Montmirail, Beaumes-de-Venise has quietly assumed the role as the Rhône's best kept secret at a fraction of the price of neighboring regions.
Unlike the low-lying, warm plateaus of Châteauneuf-du-Pape, the high altitude Beaumes-de-Venise produces aromatic, lifted Grenache full of freshness and finesse. Still defined by the hallmarks of Southern Rhône Grenache – a mix of red and black fruits, garrigue, and earth along a silky palate – the wines from these elevated vineyards are accessible, approachable, and (crucially) require relatively little time in bottle before reaching their peak drinking window. Over the last 70 years, Château Redortier has become the leading producer and champion of this still under-the-radar region
The estate dates to 1956, when agricultural engineer Étienne de Menthon purchased the property near the village of Suzette and began planting vineyards. Now, twin sisters Isabelle and Sabine de Menthon manage the 30-ha estate and maintain the terroir-focused tradition their grandfather established 70 years ago.
While Redortier produces wines from nearby AOCs like Gigondas and Ventoux, the core of the estate remains firmly fixed in Beaumes-de-Venise. Fruit is hand-harvested, fermentations done with native yeasts, and aging takes place primarily in cement tanks or older vessels rather than heavy new oak – all choices made to highlight purity of Grenache fruit, spice from the addition of Syrah, and freshness from altitude.
Jagged limestone peaks of the Dentelles de Montmirail
The 2018 vintage perfectly showcases the charm and appeal of Beaumes-de-Venise. In a year marked by robustly ripened fruit, the altitude and limestone soils offer a well-balanced, brisk acidity to lift the wild cherry and blackberry that leap from the palate. Forest floor aromatics, dried green herbs, and mixed peppercorn provide a savory core that lingers through the finish.