A young and intrepid Frenchman by the name of Jean Désiré Féraud left his homeland to chase the promise of gold on the other side of the world. Fortuitous in his pursuit of wealth during Central Otago’s gold rush in the 1860s, he embarked on a quest for an ideal location to establish roots and set up his homestead.
Settling in the Alexandra Basin of Central Otago, Féraud knew he was sitting on property with enormous prospects and became driven by a dream to create a flourishing oasis of fruit. He went to work, unlocking the potential of the land’s soil and its arid climate, and by 1864, through unyielding determination, Féraud’s Monte Christo was established. Unwittingly, Féraud had begun laying the foundations for Central Otago to blossom into the esteemed wine region it is today.
150 years later, a young man named Nicholas Paris was visiting Central Otago from the United States for a family reunion.
A Master of Wine, Nicholas was keen to see Monte Christo, a historical winery he’d read about in his studies. He and his father Stanley, who grew up in Central Otago, set off in search of the estate, without success.
Refusing to give up, Stanley Paris would eventually discover that the Monte Christo property was in the stewardship of his second cousin, and amazingly, the original stone winery was still standing.
This incredible twist of destiny put the Paris family on a life-changing path to rejuvenate Monte Christo, honouring Féraud’s legacy as ambassadors of Central Otago’s
remarkable wine region.
What began as an unexpected discovery became a defining chapter in the Paris family’s story. Listen to Stanley and Nicholas share how learning of their connection to Monte Christo Winery inspired a vision to restore the property and honour its pioneering roots – a connection that continues to guide the estate today.
Jean Désiré Féraud was born on 13th December, 1820 in Vence, a small town in Provence, France.
As a young adult, he relocated to Antibes, where he began producing 'cordials’ which, at that time, were alcoholic liqueurs primarily used for medicinal purposes.
In the 1850’s, Féraud moved to Ballarat, Australia, near the Bendigo gold fields, where he owned a bakery and continued making cordials.
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