Wine Advisor
Roger Sabon, Chateauneuf Du Pape Reserve 1998
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
The 1998 Chateauneuf du Pape Cuvee Reservee is a blend of approximately 75% Grenache, 10% Syrah, 5-10% Mourvedre, and the balance Cinsault. It is a heady, alcoholic, jammy, full throttle, hedonistic, full-bodied effort with gobs of black fruits, pepper, Provencal herbs, and olives. Marvelously round and unctuously-textured, it reveals considerable alcohol and glycerin in the finish. Some tannin lurks underneath the lavish fruit, so 1-2 years of cellaring may be necessary (although it is hard to resist). This 1998 should last for 12-15 years. Importer: Eric Solomon, European Cellars, New York, NY; tel. (212) 924-4949
Reviewed by: Robert M. Parker, Jr.
The outstanding, saturated dark plum-colored 1998 Chateauneuf du Pape Cuvee Reservee possesses notes of scorched earth, roasted herbs, smoked duck, and a boatload of kirsch liqueur fruitiness. Full-bodied, with moderate tannin and impressive purity and concentration, this wine should be cellared for 1-3 years, and drunk over the following 12-15. Importer: Eric Solomon, European Cellars, New York, NY; tel. (212) 924-4949
Reviewed by: Stephen Tanzer
Full ruby-red. Roasted red berries and roast coffee on the liqueur-like nose. Concentrated, dense and chewy, with port-like ripeness and elevated alcohol. Classic grenache flavors of red berry liqueur and chocolate. Finishes with big, chewy tannins.
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.
