Domaine Roger Sabon
"Prestige" 2015
AOC Chateauneuf du Pape

Presse / Kritik
Wine Advocate: 93-95/100 Punkte
"The 2015 Chateauneuf du Pape Prestige includes slightly more Syrah than the other cuvees and is 70% Grenache, 20% Syrah, 5% Mourvedre and the rest a mix of permitted varieties. It's easily the largest, richest and most full-bodied of the lineup and has lots of blackberry, plum, peppery herbs and roasted herb characteristics. Like all of the 2015s here, it has serious purity, as well as ripe tannin."
J. Robinson: 18/20 Punkte
"Blackish crimson. Very warming and spicy on the nose. Already beautifully integrated and charming with fine tannins swamped by quite a complex load of fruit. Herbs and spices season the ripe fruit. Good balance. Drink 2022-2034."
J. Livingstone-Learmonth: 4 / 6 Sterne
"Shiny quite deep red robe. There is an attractive curve on the nose, with stylish black berry fruit within. It’s very young, not varied. The palate has a tender grace, starting with fine black fruit juice, followed by mellow tannins that are a snug fit. A nice orb of wine here, for calm drinking. The finish holds the juicy gras well. Attractive, aromatic wine that captures the finesse of Châteauneuf, even if there is hum of power from within. From mid-2018. 2029-31"
J. Dunnuck: 95/100 Punkte
"The 2015 Prestige checks in as a blend of 70% Grenache, 20% Syrah and the balance a mix of permitted varieties. Like the other cuvees, it's completely destemmed and aged in a mix of larger foudre, demi-muids and tronconique tanks. Voluptuous, full-bodied, gorgeously polished and pure, with ultra-fine tannin, it has beautiful Grenache fruit, lots of pepper and underbush nuances, a great mid-palate and a big finish. More nuanced and elegant than outright powerful, it's going to evolve gracefully on its balance and purity."

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.