Producer
"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."
Region
The Rhône Valley, in France's south, is a geographically large and diverse region which is home to some of the most famous wines in the world. The Rhone river cuts through this beautiful landscape until it meets the mediterranean sea after travelling through the extraordinary wilderness of the Camargue. From the broadest perspective the Rhone Valley is divided into 2 areas the Septentrional & Meridional. The northern Septentrional area produces far less wine in terms of volume but it punches well above its weight when it comes to quality, and yields are exclusively Syrah. The south is much more varied in terms of grape-production, more often than not, Grenache is the chosen crop and Red wines dominate production across the Valley as a whole.
Specifications
-
Varieties
Grenache Blanc -
Vintage
2018 -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Bouillabaisse
Bouillabaisse
with Simon Johnson
INCREDIENTS
3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli
METHOD
Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
Add the chopped tomatoes and cook until they soften slightly
Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
Simmer broth over a gentle heat for 10 mins
Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
Fish fillets will be opaque and clams will open once cooked through
To Serve
Add the chopped tarragon to the broth & stir through
Ladle the seafood into serving bowls and top with the broth
Garnish with fennel fronds & serve with lemon wedges on the side
Serve crusty bread with a smear of aioli and a sprinkle of p
Expand recipe
Food Pairing
• Bouillabaisse
Bouillabaisse with Simon Johnson
INCREDIENTS
3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli
METHOD
Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
Add the chopped tomatoes and cook until they soften slightly
Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
Simmer broth over a gentle heat for 10 mins
Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
Fish fillets will be opaque and clams will open once cooked through
To Serve
Add the chopped tarragon to the broth & stir through
Ladle the seafood into serving bowls and top with the broth
Garnish with fennel fronds & serve with lemon wedges on the side
Serve crusty bread with a smear of aioli and a sprinkle of p
Shipping & Returns
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Returns
- Sale price
- $24.99
- Regular price
- $24.99