2018 Chateau Mont Redon Chateauneuf-du-Pape Le Plateau de Mont Redon, Southern Rhone

The nose of this extraordinary Chateauneuf is so enveloping. Incredibly deep aromas of Mediterranean herbs, savory and bitter chocolate. Enormous richness and tannin structure on the expansive yet compact palate, the interplay of these two elements creating an extraordinary textural complexity that runs through the super-long finish. Drink from release.

97 points James Suckling (April 23, 2023)

Almost hits the same heights as the 2019 and 2020 vintage. Still, the 2018 dazzles with fragrant aromas of ripe and black fruits, tobacco, licorice, creme de cassis, cloves, vanilla, dried herbs and wood smoke. On the palate it is full-bodied and concentrated, possessing remarkable intensity. before concluding with long-lasting finish.

93 points Vinous (Nicolas Greinacher, April 2023)

More generous and round than classic Mont Redon. The oak is quite present but doesn't dominate the black cherry fruit. There's a touch of blackcurrant and some florality on the palate, leading to cherry cola on the finish. It should be good in time, there is depth here, along with the classic Mont Redon backbone and while it’s pretty tannic for now, it should come together nicely. Drinking window 2022 - 2030.

92 points Decanter (Matt Walls at 2018 En primeur tastings, Rhône Valley, 01 Oct 2019) 

This limited production blend from Mont-Redon is a selection of their oldest vines (nearly hundred years old) on the plateau de MontRedon in the northwestern part of theappellation. The ground here is made out of a thick layer of rolled pebbles to the depth of two meters deep, progressively combining with the underlying sandy soil. Thin clayish layers provide important soil water-holding capacity.  The area is widely exposed to the Mistral wind and sunlight.

70% Grenache (planted in the 1940s) and 30% Syrah (planted in the 1950s and the 1960s). Hand harvested and 100% destemmed with 2-3 days of cold maceration and skin contact of 15-20 days during which extraction is performed mostly by punching down the cap of the ferments. Following 19 months elevage in 67 % barrique (50 % new) and 33 % stainless steel, the selected parcels are blended and aged on fine lees for a further 16 months in tank before bottling.