Domaine Roger Sabon
"Les Olivets" 2017
AOC Chateauneuf du Pape

Presse / Kritik
Wine Enthusiast: 93 / 100 Punkte
"Enticing whiffs of smoke and charcuterie lend savory dimensions to pretty raspberry and red cherry in this ripe, mouthfilling blend of Grenache, Syrah and Cinsault. Sourced from a diverse selection of terroir within Châteauneuf-du-Pape, it's a gorgeously fruity but nuanced wine that should drink well through 2030."
Wine Advocate: 92-94 / 100 Punkte
"The 2017 Chateauneuf du Pape les Olivets is 80% Grenache, plus 10% each Mourvedre (Anm. weinversand.de: leider liegt hier R.Parkers Wine Advocate falsch - siehe Datentabelle unten) and Syrah. It spent a total of a month on skins, with "no pigéage" said winemaker Didier Negron. It's still rich and tannic, but it also displays gorgeous aromas of flowering garrigue and red berries. Raspberry and cherry floavors are joined by hints of tar and black olive in this full-bodied yet silky wine. It will need a bit of cellaring after release, but it should drink well for at last 15 years."
J. Livingstone-Learmonth: 4 / 6 Sterne
"Sustained, full red robe. The bouquet is appealing, nice and thorough, releases a little raspberry fruit for now, shows a rose petal tenderness as well. The palate is well filled, bears a sturdy layering of raspberry fruit which continues securely into slightly charged closing moments. There is definite ground force here, but the silk of Châteauneuf coats and smooths it, gives it a sensuous side. It’s a rich and rolling wine. 80% Gren, 10% Syr, 10% Cins. From 2022. 2041-43."
The Wine Cellar Insider: 92 / 100 Punkte
"Soft, round, sweet and fresh with lush textures and a blast of ripe deep cherries, plums, earth and thyme in the end notes."

Das Weingut
Der Name Sabon ist bereits seit dem 16. Jh. mit dem Weinbau an der südlichen Rhone verbunden. Und so zählt Roger Sabon zu den großen Traditionalisten der Region, die die althergebrachten Methoden pflegen, wie z.B. die Verwendung von Fudern (also keine Barriques). Wenn allerdings Verbesserungen möglich sind, ist man stets aufgeschlossen, sinnvolle und behutsame Änderungen vorzunehmen. So werden seit Neuem die Trauben vor der Maische komplett entrappt, d.h. von Stielen und Stengeln befreit, um so weitaus weniger „sperrige“, sondern viel weicherer, seidigere Weine zu erzeugen, ohne dabei an Komplexität und Charakter zu verlieren.