2011 | Saouma | Chateauneuf du Pape Rouge Omnia (Double Magnum)

Introduction

Red Wine: 2011 | Saouma | Chateauneuf du Pape Rouge Omnia (Double Magnum)

Evocative of a Burgundy, with beguiling black tea, incense and warm cherry confiture aromas and flavors, carried by silky tannins and framed by iron and shiso leaf notes on the lengthy finish.

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Producer: Saouma

Ratings: WA | 94 V | 93

Vintage: 2011

Size: 3L

ABV: 14%

Varietal: Southern Rhone Red Blend

Country/Region: France, Southern Rhone

Evocative of a Burgundy, with beguiling black tea, incense and warm cherry confiture aromas and flavors, carried by silky tannins and framed by iron and shiso leaf notes on the lengthy finish.

Reviews:

• Wine Advocate: The 2011 Chteauneuf du Pape Omnia is a smoking blend of 80% Grenache, 10% Syrah and 10% Mourvedre that was fermented with 100% whole-cluster and aged two years in barrels, on lees, and never racked. It offers up a gorgeous perfume of sweet black cherries, kirsch liqueur, garrigue, crushed flowers and toasted spice that gives way to full-bodied richness, solid mid-palate depth and building tannin that emerges on the finish. While this has the vintage’s more supple nature, I love the depth and richness on the palate, and it will evolve gracefully for at least 10-12 years.

• Vinous: Dark red. Deeply pitched aromas of blackberry, cassis, smoky minerals, garrigue and fruitcake. Impressively dense and velvety in texture, with a surprisingly light touch to its sweet dark fruit and peppery spice flavors. Stains the palate without giving any suggestion of excess weight. The energetic finish features sexy notes of Asian spices and candied violet, with chewy tannins buffered by the sappy fruit.

Producer Information

Rotem & Mounir Saouma is an estate based in Chteauneuf-du-Pape, in the Southern Rhne. The eponymous wife-and-husband team also own Lucien Le Moine, a small ngociant-lveur in Burgundy. The latter was founded in the late 1990s. Newly fermented wines are bought from partner growers, then aged and bottled by by the Saoumas. From the mid 2000s they wished to make wine from their own land, but finding vineyard parcels is very difficult in Burgundy. Furthermore they wished to avoid competing directly with partner growers and friends. Instead they looked to the Chteauneuf-du-Pape region – not an easy option either. Their strategy was to work with SAFER, the government-run land sales intermediary, and focus on lots which no on else wanted. Though the nine parcels they bought were often in a terrible state, they were able to access some very well-situated vines. Now 8.4 hectares (20.75 acres) are owned in Chteauneuf-du-Pape, with more in the Ctes du Rhne-Villages AOP. In the cellars, white wines are pressed hard and juice is hyper-oxidized. The wine ferments slowly and gently on the lees. After 16 months or so these wines can still be undergoing malolactic fermentation. The new ferment can look dark brwn in color, but becomes “conventionally” pale while maturing. These techniques are designed to bring long life once bottled. Some reds are made by placing whole bunches in amphorae, which are left alone for a year. The Omnia Chteauneuf is made using large wooden foudres, 500-liter barrels, and cement tanks, including some eggs.