Domaine Roger Sabon
"Le Secret des Sabon" 2015
AOC Chateauneuf du Pape

Presse / Kritik
Wine Spectator: 97 / 100 Punkte
"Gorgeous, with a velvety, caressing mouthfeel to the waves of linzer torte, warm cassis and raspberry pâte de fruit flavors, laced with black tea, mulled spice, singed alder and melted licorice notes. The long finish has latent grip and a beautiful iron accent but remains beguiling overall, letting the fruit and perfume play out beautifully."
Wine Advocate: 94-96 / 100 Punkte
"The smallest production cuvee is the 2015 Chateauneuf du Pape Le Secret de Sabon, which is a field blend of primarily Grenache that's brought up all in oak tanks. It sports a deep ruby color, full body, terrific Grenache notes of black raspberries, scorched earth, currants and roasted herbs, sweet tannin and a killer finish. It's more streamlined and elegant than the 2007 or 2010, but should surpass the 2009, which seems to be on a fast evolutionary track."
J. Robinson: FAVOURITE 2015 SOUTHERN RHÔNES (Liste mit 13 Weinen)18/20 Punkte
"Mid to light crimson. Racy ‘mineral’ nose. Very opulent, flattering, rich, velvety texture with fully ripe fruit almost covering the fine tannins. Lots to chew on and lots to enjoy here. Masses of pleasure. Long. Drink 2025-2035."
J. Dunnuck: 96 / 100 Punkte
"The tiny production 2015 Chateauneuf-du-Pape Le Secret des Sabon is a field blend (it's mostly Grenache) that's brought up all in tronconique tanks. It offers more kirsch liqueur, blueberries, peppery spice and licorice as well as full-bodied, seamless, silky and layered style on the palate. With ultra-fine tannin, impeccable balance and a big finish, it's reminiscent of the 2006 and is going to drink nicely for 15 years or more. Like all these 2015s, it's more about finesse and elegance than power or richness."

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.