Chateauneuf Du Pape Le Secret des Sabon 2009
HK$1,350
| 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。 Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. |
The Sabon family has a long history in Chateauneuf du Pape. In fact, they have been in the region even longer than Beaucastel has been around. That’s a long time. The Sabon family can trace their Southern Rhone Valley roots all the way back to 1540. That is nine years older than Beaucastel. The first vintage bottled by what know today as Roger Sabon was the 1921. At the time, the domaine was managed by Seraphin Sabon. Sabon had three entrepreneurial sons; Joseph, who founded Clos du Mont Olivet , Noel, who started the Domaine Chante Cigale and Roger. Roger created the self-named property in 1952. Roger Sabon manages the estate with the help of his three sons, Jean-Jacques, Denis and Gilbert Sabon.
Keeping everything in the family, the vinification is handled by Didier Negron, the son-in- law of Jean Jacques Sabon. The vineyards of Roger Sabon are managed by Denis and his son Julien.
| Feature | |
| Grape Variety | Grenache 90%, Unidentifiable Varieties |
| Alcohol Content | 15% |
| Tasting Note | I was surprised by the softness and silkiness of the 2009 Chateauneuf du Pape Le Secret des Sabon. Largely a field blend estimated to be about 90% Grenache and 10% unidentifiable varieties, it is the most accessible Secret des Sabon made to date. Its opaque purple color is followed by hints of coffee beans, new saddle leather and vanillin (the wine was aged in 1-2 year old 600-liter demi-muids), broad, powerful, concentrated flavors and tannins in the finish. Although it is not currently strutting its stuff as impressively as the Prestige, it should come close to equaling that wine in another 3-4 years, although it is drinkable already. This beauty of full-bodied power and great Provencal complexity should last for two décades. |
| Awards | JL 96, WA 95, WS 95, ST 95, CellarTracker 92 |
| Food Pairing | It perfect to serve with everything from grilled beef, veal, pork, game, duck, sausage and lamb, to stews, braised dishes and cassoulet. |
| Remarks | JS: James Suckling JL: Jeff Leve (The Wine Cellar Insider) WE: Wine Enthusiast WA: Wine Advocate G&G: Gilbert& Gaillard ST: Stephen Tanzer VTM: Vinum Wine Magazine HH: Huon Hooke FM: Falstaff Magazin W&S M: Wine & Spirit Magazine WS: Wine Spectator G&M: Gault& Millau IWC: International Wine Challenge |