Réserve Mont-Redon 2024

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.

Appearance: Deep, brilliant colour with a rich garnet hue, showing fine intensity.

Nose: Expressive nose of ripe red and black fruits (black cherry, blackberry, plum), complemented by spicy notes of pepper and liquorice, with a discreet touch of oak.

Palate: The attack is full and velvety, with a generous and well-balanced body. Fine, elegant tannins support a harmonious palate combining black fruit, spice and freshness.

Food & wine pairing: Ideal with grilled or roasted meats, herb-crusted lamb, Provençal stew, or aged pressed cheeses.