Wine Advisor
Roger Sabon, Chateauneuf Du Pape Reserve 2009
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
Even deeper-colored with more purple hues, the 2009 Chateauneuf du Pape Reserve is composed of 70% Grenache, 20% Syrah and 10% Cinsault from nearly 70-year-old vines. This brilliant effort is one of the finest Reserves the Sabons have yet made. Dense and complex, it offers up notes of incense, charcoal, roasted herbs, meat juices, bouquet garni and lots of black currant and black cherry fruit. This full-bodied, voluptuously textured, multidimensional, superb Chateauneuf du Pape is accessible now and should age well for 10-15 years. This estate has been at the top of its game for many years and any partisan of Rhone Valley wines (especially the southern Rhone) who has not yet tried a wine from Domaine Roger Sabon should make every effort to do so. They produce four separate Chateauneuf du Pape cuvees and have hit home runs in both 2009 and 2010, the finest back-to-back vintages I have ever tasted from this 42-acre estate run by the large Sabon family, in this case, Jean-Jacques, Julien, Gilbert and Denis. They own 15 parcels spread throughout the appellation, most of them concentrated in the western and eastern sectors north of the village. The brilliant 2009s are among the finest of the vintage. Importer: Eric Solomon, European Cellars, Charlotte, NC: tel. (704) 358-1565
Reviewed by: Robert M. Parker, Jr.
The 2009 Chateauneuf du Pape Cuvee Reserve is more restrained aromatically and appears to be holding more in reserve than Les Olivets. Its dense ruby/purple color is followed by elegant, discrete aromas of grilled herbs, aged beef, smoked game, black currants, kirsch and garrigue. With an opulent attack, moderate tannins and multiple dimensions, it should rival the 2007. It should drink well for 15+ years. (Not yet released) Domaine Roger Sabon has long been a reference point for classic Chateauneuf du Pape, and they have added a slight twist to their traditionally made cuvees with the Secret des Sabon, made from an ancient field blend (although over 90% is clearly Grenache), and aged in small barrels and demi-muids. A little new oak is used with the Cuvee Prestige, but these are primarily classic, old style Chateauneuf du Papes. There are many members of the Sabon family in this appellation and all of them have the Midas touch when it comes to making wine. Established in 1921, this estate has over 42 acres scattered among 15 separate parcels in Chateauneuf du Pape. As I reported last year, their 2008s are among the strongest wines of the vintage. Jean-Jacques Sabon and his son-in-law, Didier Negron (the oenologist here since 2001), hit pay dirt in 2009, a vintage that is not far off the pace of their spectacular 2007s. Importer: Eric Solomon, European Cellars, Charlotte, NC: tel. (704) 358-1565
Reviewed by: Josh Raynolds
Lurid purple. Smoky, primary aromas of black raspberry, anise and potpourri are heightened by a lively mineral quality. Juicy and incisive, showing sweet red and dark berry flavors and good clarity. Packs a punch but this wine is surprisingly light on its feet and finishes with mounting sweetness.
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.
