Wine Advisor
Roger Sabon, Chateauneuf Du Pape Cuvee Prestige 2003
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
The brilliant 2003 Chateauneuf du Pape Cuvee Prestige boasts a deep ruby/purple color along with a primordial, backward personality revealing roasted meat scents intermixed with cassis, kirsch liqueur, herbes de Provence, and loamy soil. A layered, multi-textured, powerful Chateauneuf possessing finesse, balance, 15% alcohol, and a 60-second finish, it hints at serious tannin lurking beneath all the fruit, glycerin, and power, so give it 2-3 years of bottle age and drink it over the next 15-16. One of the reference estates of Chateauneuf du Pape for well over a decade, this domaine has been on fire qualitatively. Domaine Roger Sabon’s front man is the affable Jean-Jacques Sabon, an articulate spokesperson for not only his own wines, but for Chateauneuf du Pape. In most top vintages four cuvees are produced, and the 2003s’ performances puts them among the most successful wines of the appellation. Importer: Eric Solomon, European Cellars, Charlotte, NC; tel. (704) 358-1565
Reviewed by: Robert M. Parker, Jr.
Broad, expansive, rich, and impressively endowed, the dark ruby/purple-colored 2003 Chateauneuf du Pape Cuvee Prestige is dense, chewy, and meaty with high levels of alcohol, hints of roasted meats, kirsch liqueur, herbes de Provence, creme de cassis, and melted licorice. It is a broad, mouthfilling Chateauneuf du Pape that is classic and substantial. Drink it over the next 12-15 years. Importer: Eric Solomon, European Cellars, Charlotte, NC; tel. (704) 358-1565
About the Producer
Our family estate was founded in 1952 by Roger SABON. After several generations, the estate has reached a total surface of 50 hectares split up on both sides of the Rhône. 18 hectares belong to the Châteauneuf-du-Pape appellation, on the left bank of the River, and spread over 14 different plots. On the right bank, the vineyard includes 12 hectares in the Lirac appellation, 6 hectares of Côtes-du-Rhône and 14 hectares of Vin de France. This diversity allows us to develop and offer our customers a wide choice of wines with varied profiles White wines represent around 5% of the total production. Grapes are hand harvested, placed into boxes and undergo a light pneumatic pressing. The juices obtained are then protected from the oxidation phenomena in order to preserve the aromatic potential. Our “Vins de France” will then ferment in stainless steel vats, whereas our Châteauneuf-du-Pape blanc will ferment in 25 hl wooden tanks. The fermentation temperature is regulated around 16 ° C. Vinification of red wine is characterized, for our entire wine range, by a long period of maceration of the grapes in vats, associated with a relatively gentle extraction. Destemming – the removal of the vegetal part of the bunch- is required here in order to prevent any problem during maceration.
