Réserve Mont-Redon 2022

In 1344, it belonged to the Domaine Épiscopal and was recognised as a vineyard. In the middle of the 18th century, Mont-Redon was acquired by a nobleman, Joseph Ignace d'Astier, a lawyer and doctor of law from Avignon, and then became the property of the Mathieu family, descendants of the Astier family.

Anselme Mathieu, who called himself "Marquis of Mont-Redon", ran the estate until the death of his mother, Claire Mathieu, which led to the division of the property. At the same time, in 1866, phylloxera destroyed the Châteauneuf-du-Pape vineyards.
In 1923, Mont-Redon passed into the hands of Henri Plantin. The new owner set about regrouping the 2.5 hectares of land he had inherited, which were then scattered. As a well-informed precursor, he did not hesitate to plant vines on the vast stony and wooded plateau, still unexploited, which dominates the property.

Driven by the same passion for their profession, always in search of qualitative terroirs for the best adapted grape varieties, Henri Plantin's descendants continue this work of investigation and enlarge the estate.

For four generations, in the heart of its vineyard through the centuries, our family has been enriching its know-how on a daily basis, while respecting its quality requirements.

Today, Château Mont-Redon covers 186 hectares in Châteauneuf-du-Pape, including 100 hectares planted with vines. In 1980, the estate expanded with the purchase of an estate in Côtes-du-Rhône and then, in 1997, another in Lirac.

Eye: A deep ruby color with violet highlights, clear and brilliant.

Nose: Aromas of blackberries, red fruits, and spices, with subtle notes of garrigue and a hint of oak.

Palate: Smooth and well-structured, with rich flavors of dark fruits like blackcurrant and plum, complemented by spicy and herbal nuances. The tannins are firm but well-integrated, leading to a smooth, long finish.

Food Pairings: Pairs well with grilled meats, roasted vegetables, and hard cheeses.

Serving Temperature: Best served between 16°C and 18°C to allow the flavors to open up.