2019 Chateau Mont Redon Chateauneuf-du-Pape Le Plateau de Mont Redon, Southern Rhone

Enchanting and complex nose of red fruit, tobacco leaf, licorice and delicate spices. Super-sensual palate that’s rich and refined, with so many nuances that you could spend hours studying it. Stunning interplay of ripe fruit with raw-meat and smoked-bacon character. Very long, silky finish that makes it hard not to take another gulp. Sustainable. Drink or hold.

95 points James Suckling

Le Plateau is drawn from the highest, stoniest terraces of Mont Redon, a windswept expanse of galets roulés sitting above the rest of the estate. These old vine parcels, planted on poor, well drained soils, produce naturally low yields and fruit with remarkable concentration. The Abeille Fabre family has tended this land for generations, and in recent years the focus has sharpened even further toward precision, refining what is already one of Châteauneuf du Pape’s benchmark addresses.

Grenache is at the core, supported by Syrah and Mourvèdre, and the wine opens with impressive depth. Black cherry, plum and blackberry are layered with a lift of violet and subtle spice. There is a strong savoury dimension too, garrigue, thyme, dried herbs and a touch of black olive, along with a warm, stony character that reflects those sun baked galets.

On the palate it is powerful yet controlled, full bodied with dense, finely structured tannins that give the wine real presence. The fruit is rich but not heavy, held in place by a line of freshness that carries it through a long, detailed finish. Flavours move into darker, more savoury territory, spice, earth and a faint mineral grip that lingers.

Winemaking is traditional but precise, careful extraction and élevage in a mix of large oak and older barrels allowing the vineyard character to remain front and centre. The result is a wine that feels both generous and composed, a classic yet refined expression of Châteauneuf du Pape.

This is built for serious food. Roast lamb with herbs, slow cooked beef, or game dishes all work beautifully, and it also pairs well with richer Mediterranean flavours where herbs and olive oil play a role.

It will reward patience. While it shows well with air now, ten to fifteen years in the cellar will see it evolve into something more complex, with notes of leather, spice, dried herbs and earthy depth emerging as the structure softens.