Domaine Roger Sabon

Domaine Roger Sabon came into being in 1952 when the family vineyards were split into three distinct entities (the other two being Domaine Chante-Cigale and Clos Mont Olivet). Robert M. Parker, Jr., who awarded their 1988 vintage a perfect 100 rating, the first Ch?teauneuf-du-Pape so honoured, has this to say about Domaine Roger Sabon. ?This estate has been at the top of its game for many years and any partisan of Rh?ne Valley wines (especially the southern Rh?ne) who has not yet tried a wine from Domaine Roger Sabon should make every effort to do so. They produce four separate Ch?teauneuf du Pape cuv?es and have hit home runs both in 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 (recently deceased), Julien, Gilbert and Denis (Note: the helm is currently being turned over to the succeeding and equally capable generation, Didier N?gron, Delphine and Julien Sabon). They own 15 parcels spread throughout the appellation, most of them concentrated in the western and eastern sectors north of the village.The domaine occupies about seventeen hectares of prime vineyards in some of the best sites of Ch?teauneuf - Les Cabri?res, La Crau, Courthezon and Nalys, and all with "galets roul?s" the sizeable stones that soak up the sun and release the warmth to the vines at night. The vines are a minimum age of 50 years, with 90-year-old vines for the Cuv?e Prestige. They are mainly Grenache, Syrah, Cinsault and Mourv?dre, but Muscardin, Terret, Vaccar?se and Counoise are also included in their Cuv?e Prestige. From 1997, all of the grapes have been totally destemmed. The fermentation takes place in small cement vats and small stainless steel cuves, with pumping over and a cuvaison that lasts for 20 days at a temperature of between 30? and 34?. The wine is matured in foudres and used barriques, and receives neither fining nor filtrationThis estate has been making exceptionally high-quality wines for years, but recent vintages seem to have risen to a new level of quality.

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