Region: Châteauneuf-du-Pape, Rhône
Varieties: 70% Grenache, 20% Syrah, 5% Mourvedre with Cinsault, Counoise, Vaccarèse, Muscardin, and Terret Noir
Terroir: Red clay limestone soils covered with a layer of galets in La Crau, Cabrières, and Le Grand Pierre; 90-110 meters above sea level
Farming: Sustainable and hand-harvested; 60-100+ year old vines
Winemaking: Hand-harvested; Destemmed; 25-30 day maceration with daily delestage (“rack and return”); Aged 16-18 months in 40 hectaliter foudre and 600L demi-muids
“Domaine Roger Sabon was founded in 1952 and is currently run by Roger’s sons Denis and Gilbert. A third son, Jean-Jacques is deceased but his son-in-law Didier Negron is the current winemaker. Denis and his son Julien oversee the farming while Gilbert and his niece, Delphine run the office. It is quite the family affair!
The size of the domaine has grown slowly over the years with 18 hectares in Chateauneuf du Pape, 8 hectares in Lirac and 8 hectares in Côtes-duRhône. Most of their holdings in Châteauneuf-du-Pape are located in the northeastern part of the appellation, where the soils are sandier with a high concentration of limestone. They also own a few parcels in La Crau famous for its red clay under a deep layer of galets deposited from the alps eons ago. These two soil types combine to make wines that are equally rich and nuanced.
Since 2001 Didier Negron has made the wines at Domaine Roger Sabon, but recently he’s begun to move away from demi-muids and barriques in favor of aging his family’s wines in concrete and large French oak foudres. While the terroir of Roger Sabon, with its high concentration of sand and limestone, has always been inclined to a more ethereal and delicate style of Châteauneuf, Didier’s changes in the cellar have amplified these qualities – the wines have never been more engaging and lovely.
Sourced from some of the estate’s oldest vines planted on red clay soils covered with a layer of galets in La Crau, Cabrières, and Le Grand Pierre, Prestige is a blend of Grenache, Syrah, Mourvedre, Cinsault, Counoise, Vaccarèse, Muscardin, and Terret Noir.” -European Cellars