2020 | Rotem & Mounir Saouma | Chateauneuf du Pape Blanc Magis

Mystifying how this wine exhibits both suppleness and tension, and a piercing minerality that is unique among Chateauneuf whites we have experienced. Mouthfeel as both creamed and dried yellow apple, yellow plum and white peach flavours hold centre stage, backed by a range of shortbread, macadamia nut and verbena notes. Showy but with razor-sharp focus on the finish.

Reviews:

• Wine Spectator: A stunner, with a seductive mouthfeel as both creamed and dried yellow apple, yellow plum and white peach flavours hold centre stage, backed by a range of shortbread, macadamia nut and verbena notes. Showy but with razor-sharp focus on the finish, as a last echo of hazelnut husk lingers.

Producer Information

Rotem & Mounir Saouma is an estate based in Châteauneuf-du-Pape, in the Southern Rhône. The eponymous wife-and-husband team also own Lucien Le Moine, a small négociant-éléveur 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 Châteauneuf-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 Châteauneuf-du-Pape, with more in the Côtes du Rhône-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 Châteauneuf is made using large wooden foudres, 500-liter barrels, and cement tanks, including some eggs.

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