CHATEAUNEUF-DU-PAPE, SOUTHERN RHONE
With family roots in the area that date back to 1540, the Sabon family is a cornerstone in Chateauneuf-du-Pape winemaking. Although the wines produced by Roger Sabon aren't exactly bin-end priced, they offer extraordinary quality and value for what they are; it is rare to find a CdP of this quality at this price. The wines, four reds and one white, all demonstrate an incredible depth, richness, and purity. Sabon shies away from over-using oak barrels in the ageing process, instead preferring to use old oak barrels for six months. This helps the wine retain the brightness and purity of fruit that make it so delicious. While it is tempting to drink Sabon's wine as soon as you can get your hands on it, with several years of ageing, they will develop a depth and complexity that will rival some of the finest Chateauneuf-du-Papes that are being made today.
“A Châteauneuf-du-Pape property on top form, with a formidable range of impressive wines. The winemaking has been in the hands of the talented Didier Négron (whose wife is a Sabon) since 2004. Robert Parker has been a regular visitor and customer for over 15 years.
The vines are planted in some of the best sites of Châteauneuf – Les Cabrières, La Crau, Courthezon and Nalys, and all with “galets roulés”. They have a minimum age of 50 years. Grenache, Syrah, Cinsault and Mourvèdre dominate. The fermentation takes place in small cement vats and small stainless steel cuves, with pumping over and a cuvaison which lasts for 20 days at a temperature of between 30° and 34°.” The juicy, forward Olivets is produced from 80% Grenache, 10% Syrah and 10% Cinsault from 50 year old vines.