This expressive wine features aromas of white peach, nectarine, and guava complemented by orange blossom and light mineral notes. The palate is generous, combining succulent peach, citrus, and fruit blossom with a hint of chalky minerality and the slightest touch of dried jasmine. It is well-balanced and round with a pleasingly long finish.

WINE INFORMATION

The first vines found at Mont-Redon date back 2,000 years to Roman times. To protect the vines from the bitter mistral wind, they had been planted at the bottom of a hill, from which the estate derived its name. In 1344, while part of the pope’s land holdings, the property gained official recognition as a vineyard known as “Mourredon.”  Nearly four hundred years later in the mid-18^th century, a nobleman with a law doctorate from Avignon acquired the estate and renamed it Mont-Redon. Subsequently, the nobleman’s descendants – the Matthieu family – took ownership and continued to produce wine until 1866, when French inheritance law required division of the property, while, coincidentally, phylloxera destroyed the vineyards. In 1923, Henri Plantin acquired over 2.5 hectares of Mont-Redon’s vineyards and attempted to consolidate the small parcels and procure more of the original holdings. By planting vines on the previously uncultivated land overlooking the Château, Plantin effectively established the largest estate in Châteauneuf-du-Pape. Today, Henri Plantin’s descendants, the Abeille and Fabre families, oversee the estate and its 186 hectares (100 ha under vine) in the Châteauneuf-du-Pape appellation along with 25 hectares in Côtes du Rhône, and 32 hectares in Lirac.  The family emphasizes sustainable practices in both the vineyard and cellar.

Grapes for this wine come from Château Mont-Redon’s 25-hectare vineyard near the towns of Orange and Roquemaure in the Côtes du Rhône, where the vines grow on stony, limestone-clay plains. The winery also purchases premium wines from the region’s top growers to include in this “Réserve” label. Château Mont-Redon harvests its estate fruit manually in mid-September and transfers it to the winery for sorting and destemming. After gentle pressing, the grapes undergo maceration and fermentation at lower temperatures in stainless steel tanks for a period of three weeks followed by brief aging in large vats.

Cheese, Chicken/Turkey, Cream Sauce Pasta, Ham, Pork