Domaine Roger Sabon
"Prestige" 2017
AOC Chateauneuf du Pape

Presse / Kritik
Wine Advocate: 96-98 / 100 Punkte
"Compelling stuff, even tasted next to the Le Secret, the 2017 Chateauneuf du Pape Prestige is 70% Grenache and 20% Syrah, with a smattering of other varieties. Raspberry and garrigue notes lead the way, followed by a full-bodied wine that's incredibly rich and velvety in texture. There's the suggestion of chocolate fudge, but somehow it remains bright and balanced, framed by firm tannins."
J. Livingstone-Learmonth: 5 / 6 Sterne (TOP 8 des Jahrgangs)
"Full to the brim dark robe; the nose is attractive, combines black olives with nicely elegant black berry fruits, has style. The palate is slinky, bears smooth, rolling fruit, holds good sève [sap] from its old vines, which puts it on a quality pedestal away from the majority. It’s a serenade of a wine, with really faithful Châteauneuf virtues of texture and aromatic appeal. It’s extremely well assembled and all together. The tannins even have a savoury side to them. 70% Gren, 20% Syr, 5% Mourv, 5% various. From 2022. 2043-45"
Wine Enthusiast: 95 / 100 Punkte (Cellar Selection)
"They say patience is a great virtue, and this bottle is an excellent reminder. It's profoundly earthen on first whiff, but patient aeration coaxes out gorgeously pure, pristine notes of raspberry and red plum along with a dazzling backbone of earth and mineral. A Grenache-dominant blend matured primarily in foudre, it's a deeply complex wine that needs time to fully reveal itself. Best cellared through 2023. It should hit its stride well through 2030."
The Wine Cellar Insider: 94 / 100 Punkte
"Soft, polished, silky and fresh the wine is elegant, earthy and shows a lot of purity in the kirsch on the mid-palate and 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.