Winemaker Notes
Made from the youngest vines on the property with an average age of 50 years, Les Olivets is the largest production Châteauneuf-du-Pape at Domaine Roger Sabon. This Grenache-dominant cuvée also includes about 10% each Syrah and Cinsault and it is aged entirely in foudres and concrete tanks.
Professional Ratings
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Jeb Dunnuck
Made from 80% Grenache, 10% Syrah, and 10% Cinsault, the 2016 Châteauneuf-du-Pape Les Olivets is a winner in this great vintage. Blackcurrants, black olives, licorice, and peppery notes all flow to a ripe, sexy, opulent Châteauneuf-du-Pape that has terrific purity, ripe tannin, and a great finish. It's a no-brainer purchase.
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Wine Enthusiast
While the nose of this wine is subdued, whiffs of dark chocolate, coffee and violet extend into the palate, mingling into crisp blackberry and cherry flavors. The palate is robust and mouthfilling yet briskly balanced and anchored by fine, persistent tannins. It’s an elegant but immediately approachable wine to drink now through 2028. Eric Solomon Selections
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Robert Parker's Wine Advocate
Tasted blind, the 2016 Chateauneuf du Pape les Olivets shows gorgeous aromas of purple raspberries and garrigue. Full-bodied and even a bit chewy, it picks up hints of mocha and licorice on the long finish. It's a blend of 80% Grenache and 10% each Cinsault and Syrah, matured in foudres and oak vats.
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Wine Spectator
Juicy and ripe, with a delicious core of red and black currant and raspberry fruit that has delightful energy, studded liberally with anise, roasted apple wood and graphite notes. The long finish shows a tug of earth and a light floral gilding. Best from 2019 through 2030. 392 cases imported.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.
According to law, eighteen grape varieties are allowed in Châteauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.
The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.