Roger Sabon has 12 hectares of vines in Lirac. Like everything they do, the Roger Sabon Lirac is a stunning wine. Roger Sabon Lirac is a blend of 70% Grenache with the balance equal parts Syrah, Mourvedre, and Carignan.
Roger Sabon Lirac smells of meats, sweet fruits, oak, dry spice, wood, jubes and anise. The mouthfeel of Roger Sabon Lirac is amazing, silky and juicy. It tastes of red fruits, with a hint of blue long, savoury, pepper. The flavours hang around forever and makes Roger Sabon Lirac a lovely wine to drink.
It might be that Roger Sabon Lirac gets better with age, but it is pretty amazing right now and I’ve drunk all mine already. Maybe I’ll need some more…
Roger Sabon Lirac 2018, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Roger Sabon is an excellent producer of Châteauneuf du Pape. The Roger Sabon Cuvee system bases selection on vine age. Therefore the expression of fruit and terroir are the focus with oak used judiciously. Each Roger Sabon Cuvee is velvety with high concentration, flesh and finesse utilising large, old oak casks for elevage. Delicious wines right through the range. Roger Sabon is one of my favourite producers in the whole wine world. While the Chateauneufs are amazing, the Roger Sabon Lirac and Cotes du Rhone are well drinking too.
Roger Sabon Lirac 2018 Winery Notes
“VINIFICATION / AGING : handpicking. Destemmed harvest. Fermentation temperature regulated around 28° in order to keep a compromise between extraction and aromatic freshness. Long tank maceration of berries, approximately one month. Daily pumping overs with a slow and regular extraction of tannins. Mostly tank ageing. Bottling 8 to 9 months after harvesting.
Profile: The purplish ruby colour is followed by an expressive butterscotch, undergrowth and humus notes on the nose. The whole is completed by a full-bodied and spicy mouth with ripe
tannins. An appellation, a cru to be discovered!”
Often overlooked for more well-known neighbours but for one-tenth, the price Lirac is often a good substitute for Chateauneuf. Lirac wines often don’t have the stuffing for long aging like some of its cousins but makes up for it in drink-now appeal and value.
One of the great wine regions in the world. Situated along the Rhone river in South-East France, there is a distinct divide between the Syrah dominant North where the Mistral wind cools and regulates the temperature and the hot lands in the South where Grenache is at its peak. The region produces everything from easy-going quaffers to wines that demand long-term cellaring. Whites can be outstanding such as Viognier made in Condrieu, and Rosé makes a fair impression too.
Spain’s gift to the world; We know it as Grenache. I think everyone has a soft spot for it in some way. Almost too exuberant in expressing its sweet red fruits and high alcohol. It often needs other grapes blending in to add moderation, structure and depth, much like Abbott and Costello. Despite this, the wines of Priorat, Chateauneuf du Pape, Rioja and Aussie GSMs have a fantastic ability to age for the long term.
A bit of a chameleon, Shiraz can change how it looks depending on the terroir and/or winemaker influence. The Syrah-based wines of Northern Rhone are dry and austere, while the Shiraz of Barossa is opulent and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
Also known as Mourvedre in France and Mataro in the new world. It is known for making a muscular, tannic, meaty, savoury wine. It is often the backbone of a blend but in places like Alicante, Jumilla and Yecla it is the major if not only variety in the red wine. Aging can vary depending on winemaker influence.
The land that so many New World (not European) wine producers look to emulate. To generalise about French wine, I would say it is savoury, lighter-bodied wines. They are the definition of elegant, complex. There are many styles, though. And there is a French wine for every palate. They lead the world in Pinot Noir and Chardonnay in Burgundy. Sparkling Wine in Champagne. Cabernet and Merlot in Bordeaux. Syrah(Shiraz) and Grenache in the Rhone Valley. Riesling, Gewurztraminer, and Pinot Gris in Alsace. Sauvignon Blanc, and Chenin Blanc in the Loire Valley. Gamay in Beaujolais.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.