2024 Chateau Mont Redon Chateauneuf-du-Pape Blanc, Southern Rhone

Based on 55% Grenache Blanc, 20% Clairette, 15% Roussanne, and 10% Picpoul Blanc from a mix of galets roulés, limestone, and sandy soils, the 2024 Châteauneuf Du Pape Blanc was vinified and aged entirely in stainless steel tanks. Medium gold-hued, it offers orchard fruits, quince, minty herbs, bitter almond, and a touch of minerality. Medium-bodied, fresh, and focused, it has nicely integrated acidity and a great finish. This clean, ultra-classic, balanced, impressive white will have two decades of longevity. Drink 2025-2045.

93 points Jeb Dunnuck

Château Mont Redon has one of the great histories of Châteauneuf du Pape, with the estate in the hands of the Abeille Fabre family for generations. Its extensive vineyards sit on the high plateau in the appellation’s north west, where the famous galets roulés share the landscape with limestone and sandy soils. The reds may command most of the attention in Châteauneuf, but Mont Redon has long taken its whites seriously, and they can be among the most rewarding wines in the cellar.

The blanc draws on the traditional white varieties of the southern Rhône, with Grenache Blanc and Clairette central to the blend alongside other permitted grapes. The 2024 vintage has given the wine freshness to balance the natural breadth of these varieties. White Châteauneuf is never about razor sharp acidity; its appeal lies in texture, stone fruit, herbs and that slightly waxy, savoury quality that becomes increasingly interesting with age.

Pale gold with glints of green, opening with white peach, ripe pear and preserved lemon. Honeysuckle and chamomile follow, joined by fennel, almond and a touch of beeswax. The palate is broad but beautifully composed, with peach and pear giving way to citrus oil, salted almond and fresh herbs. A gentle phenolic grip provides shape before a long, savoury finish with hints of anise and crushed stone.

Roast snapper with fennel and preserved lemon would be superb, alongside scallops with saffron butter, lobster with garlic and tarragon, chicken with olives and lemon or cauliflower with tahini and toasted almonds. Our pick is the snapper, with plenty of crisp skin and fennel caramelised around the edges.

Cellaring: Drink now to 2036.