The Sabon family who own this estate can trace their roots in the Rhone Valley all the way back to 1547, the formation of Clos du Mont Olivet dates back to 1932. The 2005 vintage of this classical Chateauneuf was among the wineries best. This is in its peak drinking window. Garrigue herbs of dry rosemary, leather and barnyard give way to an elegant but powerful medium body of cooked raspberry and preserved plums with damsons, cola, walnuts, cured meat, earth, sandalwood, leather and complex spice. A joy.
The jewel of the Domaine, this wine is made from the selection of the best plots located in the Lieu-dits Montalivet, La Crau, Bois Dauphin and Pied de Baud, dominated by very old Grenache vines.
Séraphin Sabon, originally from the neighboring village of Sérignan du Comtat, married Marie, daughter of Romain Jausset, owner in Châteauneuf-du-Pape. In 1932 he created the “Clos du Mont-Olivet”. The domain then passed into the hands of Joseph, Séraphin's eldest son. Today it is Céline, David and Thierry, Joseph's grandchildren who manage it.
The estate covers 21 hectares for Châteauneuf-du-Pape. The AOC Châteauneuf-du-Pape plot is very fragmented from the place called “Palestor” to the north, via “Chemin de Sorgues”, “Les Marines”, “Le Moulin à Vent”, “Les Parrans”, “Les Cabanes”, “La Font du Pape”, “Coste Froide”, “les Blachières”, “Bois Seneseau”, “Montalivet”, “La Crau”, “Les Bousquets”, “Pied de Baud” and “Bois Dauphin”. The exposures, mesoclimates and soils are very varied (quartzite colluvium, soft sands and sandstones, marine clays, etc.), lending themselves more favorably to a grape variety or giving very different expressions of the same grape variety. For the reds, Grenache is king here and largely dominates the grape varieties, followed by Syrah, Mourvèdre and Cinsault then as a “guest star”, Counoise, Vaccarèse, Muscardin, Picpoul Noir and Terret Black.
Translating the diversity of grape varieties and soils, channeling the solar power of the Mediterranean climate in order to produce wines with a certainly southern profile but without sacrificing elegance, such is the mission of the cellar master.
Observation of the vineyard and climatology guide decisions: order of picking of plots, assembly of several plots and grape varieties in the same vat, destemming or not, light crushing or not, etc.
The red wines are worked by delestage and pumping over without seeking maximum extraction. Numerous tastings decide the work to be done and the duration of vatting. Press juice and free-run juice are aged separately in concrete vats then assembled after a few months and housed in vats, tuns and rooms, the percentage of each container varying depending on the vintage.
France, Rhone
Grenache/Garnacha
75cl
Full Bodied
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