2022 Reserve Mont Redon Gigondas, Southern Rhone

A well-balanced, succulent red with aromas of red cherries, black peppercorns, cured meat and dried leaves. It’s medium-bodied with fine tannins. Refined texture with a velvety stream of sweet red berries and a lovely bitter-orange character on the lively, lingering finish. Drink or hold.

93 points James Suckling

Mont Redon is best known for its Châteauneuf du Pape, but their Gigondas is one of the Southern Rhône’s quieter overachievers. Sourced from higher, cooler sites at the foot of the Dentelles de Montmirail, the vineyards sit on a mix of limestone, marl and sandy soils that bring both structure and freshness to the classic Grenache based blend. The Abeille Fabre family has been at the helm for generations, and that deep understanding of the region shows in the balance they consistently achieve.

Grenache leads, supported by Syrah and Mourvèdre, and the wine opens with a generous yet lifted profile. Red and black fruits intertwine, cherry, raspberry and plum, with a touch of blackberry adding depth. There is a fragrant layer of dried herbs, thyme and garrigue, along with spice notes of pepper and clove, and a subtle earthy warmth that speaks to the region.

On the palate it is medium to full bodied, with ripe, supple tannins giving shape without heaviness. The fruit is rich but controlled, carried by a line of freshness that keeps everything in check. Flavours move from juicy berries into more savoury territory, dried herbs, spice and a faint mineral note, finishing long and satisfying.

Winemaking is traditional and measured, careful extraction and well judged oak allowing the blend to express both its fruit and its structure without overworking the wine. The result is a Gigondas that sits comfortably between power and elegance.

This is a natural partner for hearty dishes. Lamb shoulder, grilled meats, or slow cooked stews all work beautifully, and it also pairs well with Mediterranean flavours, herbs, olives and roasted vegetables.

It is drinking well now with a bit of air, but will continue to evolve over the next eight to twelve years, developing more savoury complexity, spice and earthy character as the tannins soften.