Domaine Roger Sabon
"Les Olivets" 2020
AOC Chateauneuf du Pape

Presse / Kritik
J. Dunnuck: 93 / 100 Punkte
"The younger vine cuvée from this great estate is the 2020 Châteauneuf Du Pape Les Olivets, a terrific effort in the vintage. Deep ruby/plum-hued, with an attractive nose of darker fruits, smoked underbrush, licorice, and pepper, it hits the palate with medium to full-bodied richness, a round, lush mouthfeel, velvety tannins, and a great finish. I’d be thrilled to drink a bottle any time over the coming decade. This cuvée is 80% Grenache and 10% each of Syrah and Cinsault, brought up in foudre and tronconique tanks."
Wine Advocate: 92-94 / 100 Punkte
"Very flattering to taste, even at this early stage, the 2020 Chateauneuf du Pape les Olivets boasts layered, nuanced aromas of fresh flowers and ripe raspberries. Full-bodied and rich, yet silky, this blend of 80% Grenache, 10% Cinsault and 10% Syrah finishes long, with just a touch of warmth. It looks like a delicious CdP for early drinking. "
J. Livingstone-Learmonth: 3,5 / 6 Sterne
"Good, full red robe; the bouquet has an engaging oiliness, a trim burst of mature red fruits, soaked cherries [griottes]. It’s very primary still. The palate links to the nose via its ripe wheel of red-fruited content, has smoky outcrops, the juice holding well with a certain intensity into the rounded finish. It’s a very sound Châteauneuf that will come along quite early – from mid-2023, the tannins shifting a little further inside in that time. 2041-43"
Wine Spectator: 93 / 100 Punkte
"A captivating red, with cherry, incense, red tea, anise and fresh raspberry flavors that show density and polish on the palate, with a subtle note of apple wood smoke in the background. Reveals graphite shavings that give the palate a firming edge, with good energy through the finish. Grenache, Syrah and Cinsault. Drink now."

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.