Chateau Mont-Redon, Grenache, Chateauneuf-du-Pape, Rhone, France 2020

Château Mont-Redon, located in the western part of the commune of Châteauneuf-du-Pape, takes it's name from it's location the Lieu-dit of Mont-Redon, translating to Round Mountain. Vineyards were planted by Romans in the area, in what they referred to as "Monten Rotundum."

The estate was part of the Papal Estates, known as "Mourredon" with record dating to 1344. In the 19th century it was owned by Anselme Mathieu- a famous, Provençal poet known as Felibre- who referred to himself as Marquis of Mont-Redon, who ran the estate until the late 1800s. 

In 1923, Hanri Plantin bought the Estate, with just 2.5 ha under vine. Recognizing the special terroir of the Lieu-dit of Mont-Redon, he undertook a massive effort to expand the plantings on the plateau that includes the three main soil types of Châteauneuf-du-Pape, pebbles, Safres (fine sand) and limestone. Additionally, he purchased more land to expand the vineyard to 100 ha of one contiguous plot. 

The Estate is now run by the Abeille-Fabre family, direct descendants of the Plantin family and 4th generation winemakers.  Since the late 1980s they have expanded the operation to about 150 ha, to include Côtes-du-Rhone, Cairanne, Lirac and Vacqueyras. The properties of Oratoire Saint-Martin in Cairanne (acquired in 2020) Domaine du Joncier (acquired in 2022) are certified biodynamic and Domaine Les Amouriers (acquired in 2022) in Vacqueyras is practicing organic viticulture. 

In the vineyard the use no weedkillers and they have High Environmental Value certification to level 3. Red wines they use mostly the 3 main red grape varieties, Grenache, Syrah and Mourvedre, and in smaller quantities, Cinsault, Counoise, Muscardin and Vaccarese.

Soils with heavy pebble content have a light layer of clay, retaining necessary water. Limestone soils are planted with white grape varieties as well as Syrah, resulting in intense, yet elegant and aromatic wines. Vines at Mont-Redon are head-trained in the Gobelet system. 

In the Cellar, grapes are hand-picked, destemmed and fermented in vats. They stay on the skins for 15 to 20 days, with occasional punch downs- to extract color and tannins- before they are transferred for aging in approximately 50% barriques and 50% larger vats. After malolactic fermentation, batches are further assessed, and wine that does not make the cut is sold in bulk. 

Château Mont-Redon does not produce a "Grand Vin," as they believe if you removed the best wine from the blend, you will end up with a lesser flagship wine. Instead, they evaluate the wine after fermentation and sell it off in bulk 

The Wines, are rich, dark-fruited and full-bodied. Opulent in style with savory undertone of garrigue, brush and lavender. Better enjoyed with game and richer dishes.