Domaine Roger Sabon
"Reserve" 2017
AOC Chateauneuf du Pape

Presse / Kritik
Wine Enthusiast: 95 / 100 Punkte (Editor's Choice)
"Initial notes of smoke and charred earth dissipate with time and aeration to reveal pretty blackberry and cherry in this full-bodied blend of Grenache (80%), Syrah (10%) and Mourvèdre (10%). It's a plump, beautifully plummy wine etched by seductive whiffs of leather saddle, anise and coriander. Fresh black currant acidity and soft, feathery tannins linger on the finish. A classically elegant expression of Châteauneuf-du-Pape at a remarkable value price. Best enjoyed now–2030."
Wine Advocate: 95 / 100 Punkte
"Sabon's 2017 Chateauneuf du Pape Reserve should be a stellar wine worthy of cellaring when it's released. The sample I was shown displayed gorgeous red fruit aromas of raspberries and strawberries allied to darker notes of plum and chocolate. This full-bodied, richly concentrated wine is packed and stacked, loaded with ripe tannins that should guarantee a long life."
J. Livingstone-Learmonth: 4 / 6 Sterne
"Deep red robe. Beef stock, cardamom, curry powder airs lead a nose with a solid couch of black fruit within, a paste of black berries. The palate gives bright black fruit on the attack, gets going well, and continues with a sure hand, bringing in black olives’ notes as it finishes. There is a pleasing savoury side to it, the heart tasty. The length is good, even stylish. 80% Gren, 10% Syr, 10% Mourv. From mid-2021. 2040-42"
The Wine Cellar Insider: 93 / 100 Punkte
"Soft, sweet, supple and fresh, with layers of ripe, cherries and black raspberries, the wine is silky and polished, with ample lift in the red berry filled finish."

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.