Powered with the same passion for delicate and deep wines, our family looks forward to producing red and white Rhone valley appellations focusing on elegance, finesse and balance which do express all together specificities of our soils and climate through our know-how.
The first vines found at Mont-Redon date back to Roman times. They were planted at the bottom of the hill, sheltered from the Mistral wind, that gave its name to the Mont-Redon property.
In 1344, “Mourredon”, part of the Pope’s land holdings, was officially recognised as a vineyard. In the middle of the 18th Century, the nobleman Joseph Ignace d’Astier, a lawyer with a doctorate in Law from Avignon, acquired Mont-Redon. The Mathieu family, descendants of the Astiers, then took ownership.
Anselme Mathieu, who called himself the “Marquis of Mont-Redon”, ran the domaine until his mother, Claire Mathieu, died, causing the inheritance to be split up amongst her children. At the same time, in 1866, phylloxera ravaged the Châteauneuf-du-Pape vineyards.
In 1923, Henri Plantin took over Mont-Redon and its 2.5 hectares of vines spread out across the appellation. He worked on grouping together as many parcels as possible, and had the foresight to plant on the wide open plateau, with its rocky soil and forest patches, never before cultivated, that looks over the Château. Alive with the same passion for their work, always in quest of the highest quality terroirs and the grape varieties that are best adapted to them, Henri Plantin’s descendants continue to search out the best pieces of land with which to ensure the domaine’s growth.
For four generations, in the middle of their vines and through the centuries, the family has continually enhanced its wine-making knowledge, always in pursuit of greater quality.
Today, Château Mont-Redon owns 186 hectares in the Châteauneuf-du-Pape appellation, of which 100 are planted with vines. In 1980, another domaine was acquired in the Côtes du Rhône, and in 1997, one in Lirac.
Mont-Redon in few pictures...
We produce wines from three appellations in the southern Rhône valley: Châteauneuf-du-Pape, Lirac and Côtes du Rhône. Thirteen grape varieties (white and red) can be used to make a Châteauneuf-du-Pape wine. We cultivate and vinify all thirteen. The Lirac and Côtes du Rhône are made with two, three or four varieties. Grenache (red or white) is the predominant grape in all blends.
Such a large and high quality palette of grapes allows us to create subtle relationships between them, always in the goal of producing wines that are perfectly harmonious and balanced, with great complexity. These blends are the reflection of our terroir and of our own personality.
The quality of our grapes : our priority !
We pay a particular attention to maintain our three vineyards: Châteauneuf-du-Pape, Lirac and Côtes-du-Rhône. This meticulous work allows us to harvest the highest grapes quality. Our vineyard spreads as follow: 186 hectares in Châteauneuf-du-pape, among which 100 hectares in production; 25 hectares in Côtes-du-Rhône, among which 22 hectares in production; 33 hectares in Lirac, among which 32 in production
A typically Mediterranean
The Châteauneuf-du-Pape region and all around it benefit from a Mediterranean climate, characterised by summer drought and rain patterns that are never the same from one year to the next. Usually July is the driest month, and October the wettest.
An abundant sunshine,
for best ripenesses
The Châteauneuf-du-Pape region is a sunny one, with as many hours of sunshine as Los Angeles (2800 hours per year). The heat that builds up during the day is reflected back onto the vines at night by the galets roulés (pudding stones), encouraging early ripening.
The Mistral, great wind
of prodigious strength
Provence is a region of sunshine, thanks in large part to the great wind of prodigious strength: the Mistral. It can blow at speeds of up to 100 km/h at any time of the day or year. Clouds are blown aside to unmask the beautiful blue sky behind, and the sun very rarely fights with fog or mist. The wind also cleans the vineyards, keeping them free of mildew and other diseases.
Châteauneuf-du-Pape a unique Geology in the World. During the Miocene period, the oceans withdrew and the continents started to become visible. In the eroded Alp mountains, rocky boulders broke off valley walls, creating a layer of stones that cracked their way down to the south, producing the Rhône’s ancient river bed. In the Venaissin County, where Châteauneuf-du-Pape is located, the Astienne Sea’s waters were shallow and the heaviest rocks (alpine quartzite) resisted the currents pulling them out to sea.
Rolled about by the river, they were spread out over the appellation’s highest plains. In some places, they create a layer that can be up to two metres deep, underneath which is a strip of red clay that regulates the amount of water reaching a vine. In this first type of soil, Grenache, Syrah and Mourvèdre produce wines that are generous, powerful, tannic and concentrated. A rift in the highest part of Châteauneuf-du-Pape shifted the river’s course to three kilometres below its original path, bringing with it the smallest parts of the soil, which broke into smaller pieces still, creating sand. This second type of soil increases the aromatic character of Syrah, Cinsault and Mourvèdre.
The last zone of urgonian limestone is a result of the bedrock being eroded by the weather. Soils here are shallower and give excellent results with our white varieties, rich with aromas of white and citrus fruits.
Area under cultivation: 3153 ha, average yearly production: 102782 hl average yield: 35 hl/ha
Soil types: Of varying depths and varying stoniness, the soil is mainly made up of large round quartz stones mixed with sandy red clay.
Climate : This is the driest region of the Côtes du Rhône; the prevailing wind is the Mistral and there are approximately 2,800 hours of sunshine per year, the heat of the day is stored by stones and released at night.
Separated from Châteauneuf-du-Pape by the river, Lirac is one of the crus in the Rhône valley that can produce all three colours: red, rosé and white. Characteristic soils are made up of terraces covered in “galets roulés”, the pudding stone more commonly associated with Châteauneuf-du-Pape, a result of the miniature landslides that occur on the slopes. Grape varieties grown here show their typical characteristics.
Area under cultivation : 661 hectares, yearly production: 19861 hl; average yield: 32hl/hectare.
Soil types: Red terraces of rounded stones, loessal and sandy skeletal soils
Climate : Typically Mediterranean with low rainfall, with an average of 2,700 hours of sunshine per year with the Mistral as the prevailing wind.
Around the towns of Orange and Roquemaure, our Côtes du Rhône vines are planted on stony, limestone-clay plains. The generous sun encourages the grapes to reveal all their best qualities on these terroirs.
Area under cultivation: 41220 hectares and 4500 wine makers make the Regional Côtes du Rhône one of the leading A.O.C. red wine producers in the Provence Alpes Côtes d’Azur and Languedoc Roussillon region. Average yield: 45hl/ha.
Soils The soil is the result of a climatic and vegetal interaction stretching over thousands of year. Moreover, the strong presence of the Rhône has left its mark throughout the sedimentary basin, carving out hills and vales, bearing with it the alluvial deposits that have created a complex and varied landscape that extends from Vienne to Avignon, and from Cévennes to the foothilles of the Alps.
Climate : The typically Mediterranean climate is held in the sway of the mistral, that great and forceful wind that is borne out of variations in atmospheric pressure between Northern and Southern climes, and which is so vital and beneficial to the growth of the wine. The region’s climate is a heady blend of seasons that bring each in their turn, heavy rainfall, extremely high temperatures and log intervals of exceptional sunshine.
The proper management of waste has been one of our priorities for the past 10 years.
IS A PRIORITY
We built our own purifying station and all waste (from the vineyards, the cellar and the Château itself) is treated biologically before being drained on a bed of reeds. Château Mont-Redon was one of the first domaines to both treat its waste and recycle.
on a bed of reeds
The Harvest, a Noble Raw Material
Harvesting is done manually. Grapes are sorted on the vine and transported quickly to our cellars. Our primary objective is to respect and protect our raw material throughout its journey to the fermentation tank. For red wines, all bunches are destemmed to avoid extracting tannins that are too astringent or harsh, found in the stems themselves.
the Quest for Elegant
Red grapes are harvested when physiological ripeness, the balance between sugars and acidity, has been reached. Phenolic maturity, specific to red grapes, is also sought after as it guarantees high quality tannins. We aim for both kinds of ripeness when we pick, meaning that harvesting can last over a period of 12 to 14 days. Grapes are vinified in tanks equipped with four cylinders that punch down the solid part of the must into the liquid part. This pigeage technique extracts the finest tannins from the skins. In its modern form, it automates the work that our ancestors used to do with their feet. Fermentation temperatures are recorded regularly and kept at between 28°C. Once alcoholic fermentation has finished, wines are sorted based on tasting; their grouping is confirmed by laboratory analysis after two or three weeks. Malolactic fermentation follows. One quarter of our barrels are replaced every year. About half of the total Châteauneuf-du-Pape volume is aged in barrel for twelve months, and between 35 and 40% of the total Lirac volume ages in barrel for ten months. Wines are then blended and are left to settle for at least another three months before being bottled.
Showing Off our Terroirs’
Each grape variety is harvested at perfect maturity, requiring several passes through the vineyard, thus explaining the round and very aromatic character of our wines.
After delicate pressing and natural settling at cold temperatures, vinification occurs at cool temperatures (16°C) to bring out the aromas specific to each grape. To keep the wines’ natural acidity (low in our climate), which provides our white wines with freshness and balance, no malolactic fermentation takes place. We age our Châteauneuf-du-Pape and Côtes du Rhône white wines on their lees in tank to emphasise their aromas and roundness.
Only a third of white Lirac ferments and ages in barrel for five or six months, during which time the lees are stirred. Bottling occurs in the spring, for maximum freshness and fruit.
In the upper part of these cellars, we have built a new modern, compact and efficient grapes reception room using the latest sorting technology such as optical sorting in addition to the hand sorting of the pickers in the vineyard.
This technology implies to have perfectly round intact berries which led us to buy vibrating hoppers instead of our former screw driving ones, less triturating the fruit. The grapes are then gently brought up to brand-new more efficient destemmers by conveyor a belt.
We also bought a new optical sorting made by two Italian companies PROTEC and DEFRANCESCHI. It is the first prototype settled in the Rhône Valley.
After draining the free run juice and accurate desteming, the berries are spread thanks to another vibrating table on an horizontal conveyor belt that gives them a high constant speed. Knowing the trajectory of the berries, the computer selects the non-desired items such as petioles, pieces of leaves or stems thanks to the cameras and expulses them by shooting them by means of air valves. The good berries are then brought to the tank through an efficient pipes system. We have wide choice of sorting parameters and can adapt them at any moment according to the grape variety (white or red) or to the parcel. This machine crafted for Mont-Redon can reach a 10 ton per hour flow out.
This very modern technology uses cameras linked to a computer that pictures the berries. A software sorts then the berries according to their shape, size and colour.
The main component of terroir, soil has to stay healthy and balanced to ensure a vine’s good health and long life.
Maintaining Soil is a Long Term Project
We work our land carefully, turning it four or five times a year to aerate it without disrupting its natural structure and to encourage the vines to grow their roots deep into the soil.Keeping a close watch on the soil means we can maintain the level of organic matter that is best adapted to each of our parcels. If we need to, we add compost (sheep manure) to encourage the livelihood of the micro lifeforms necessary for the vine’s vegetative cycle. Before replanting a vineyard, we leave it to rest for five or six years, during which time we grow cereals.
When it’s time to replant, we are very careful about choosing the clone and rootstock that will provide the highest level of quality. As with any living being, the vine needs constant attention. Ever present in our vineyards, we watch over the vines’ development and their health. Our own weather station, located in the middle of the domaine, gives us up-to-the-minute, precise weather information throughout the day. We take our time to physically work in the vines, pulling off extra buds and leaves throughout the Château’s vineyard area. When vines are young, we regulate the amount that is produced by green harvesting.
Each of these tasks ensures that the bunches left on the vine benefit from good air circulation and are protected from disease risks.
Bright pale golden color with greenish glints. The nose displays delicate notes of citruses zest combined with a floral touch. The broad and balanced mid-bodied palate shows great harmony and minerality leading to a long finish. A white wine enjoyable by itself as an aperitif or paired with seashells. (November, 2013).
Intense inky color with violet reflections. The highly aromatic nose evidences a remarkable maturity of grapes with black fruit character combined to noble vanilla and toasted notes. The dense but refined mid palate shows great depth and balance along with very well integrated oak that finishes with ripe black cherry and blueberry aromas. An outstanding cellaring vintage! (April, 2013)
Dark hue. The nose is intense and very complex with black fruit character, refined smokiness, and torrefaction notes. The full bodied palate combines structure, roundness and high fruit concentration displaying both firm and fine tannins. A great vintage, rich and balanced, with long cellaring potential. (August, 2013)
Bright garnet hue. The nose displays a ripe sherry character combined to some discrete smoky and wet wood notes. A delicate mouth feel with a balanced mid palate displaying a spicy/leathery profile with coffee notes. A perfectly well-drinking wine now or within 2-3 years to benefit from its great harmony. (December, 2013)
Inky deep hue. The rich and complex nose displays ripe black fruit character along with some refined toasted notes. The dense full bodied palate shows a great fruit concentration and a tight but fine tannic structure with some black truffle aromas in the finish. A wine with exceptional cellaring potential that can already be enjoyable. (December, 2013)
Deep garnet colour. The nose displays noble notes, both intense and delicate, of spice, leather and cinnamon. The full-bodied palate is still quite firm but has begun to soften and finishes with liquorish aromas. This bottle is really enjoyable now but can also be cellared for years. (April, 2013)
Intense garnet hue. The nose displays mocha and cinnamon aromas. The harmonious mouth feel reveals fine and softened tannins. A good vintage perfectly developed. Ideal paired with braised beef rib or wild mushrooms. (December, 2013)
Garnet hue testifying of the youth of this wine. The nose is highly expressive with complex notes of undergrowth wet wood and macerated cherries. The mouth feel shows quite a still firm tannic structure that has already started to soften and displays aromas of mocha and leather ending on a long and sappy finish. Enjoyable from now, this wine can be cellared several extra years. (April, 2013)
Deep bright color. The nose has intense black fruit character and well integrated toasted notes. The rich but delicate palate leads to round and soft finish. Can be cellared another five years. (February, 2013)
Bright intense pale hue. The intense nose displays a great complexity with peach and pear aromas combined to a subtle and discrete touch of oak. In the palate, the broad mouth feel balances between roundness and freshness. A wine already enjoyable that can be fully appreciated over the next 3-4 years. (December, 2013)
A classic rosé typical from its appellation dominated by raspberry notes. Its texture and structure yield to a really enjoyable and quite complex wine. (February, 2013)
Bright deep violet hue. The nose is fruit driven with blueberry and black cherry character. The palate combines finesse and roundness and has a spicy finish. The great balance and freshness lead to an immediately drinking and enjoyable red wine even if its structure will permit several years of cellaring. (April, 2013)
Complex nose with white peach and hawthorn notes. The focused mid-palate displays a really fruit forwarded wine with a wide range of aromas. A decent acidity provides to this wine a refreshing finish. (September, 2013)
A still so attractive special wine. Bright pale color with greenish glints. The nose is very typical from the Viognier variety with apricot and violet flower. The mid palate is both very round and delicate. A really subtle wine with several years aging potential. (September, 2013)
Salmon pink color. High intensity in the nose for this refined and elegant rosé. The texture is very velvety and harmonious. Easy drinking rosé with refreshing acidity in the finish. (September, 2013)
We commercialise our wines worldwide, in more than forty countries.Download (pdf format)
To send us a message, please fill out the form below. You will receive an answer shortly.