Rotem & Mounir Saouma Inopia Rouge Cotes du Rhone Villages 2017
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Jeb
Dunnuck
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Like his Châteauneuf-du-Papes, Mounir’s Inopia exhibits tremendous finesse and balance. Silky, elegant with transparent and pure red fruit flavors and aromas.
Professional Ratings
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Jeb Dunnuck
The 2017 Côtes du Rhône Village Inopia comes from vines around the estate and is mostly Grenache yet includes smaller amounts of Counoise, Mourvèdre, and Syrah. It offers a perfumed, medium-bodied, elegant, beautifully balanced style as well as attractive strawberry and floral aromas and flavors. It shines for its purity and should easily be an outstanding Côtes du Rhône.
Barrel Sample: 90-92
Other Vintages
2019-
Wine
Enthusiast -
James
Suckling -
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Spectator
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Spectator
Let’s start at the beginning: five acres in Pignan. A sale was being conducted through the French state that presented the opportunity to buy a somewhat neglected parcel adjoining some outstanding plots (notably Rayas’ Bois de Rayas and the Pignan lieu-dit). The Saoumas have long loved the area and its wines, have many friends and saw they could potentially acquire land in a way that would not be possible in Burgundy. The sheer vitality of these vines today is extraordinary.
They know and love Mounir Saouma because of the way he transmits both unknown and acknowledged great crus of Burgundy through his elevage into masterpieces, but it turns out he may be an even more talented vineyard manager. Mounir’s philosophy is in theory straightforward. He has worked to improve drainage in his vineyards, works with organic manures, and doesn’t mind the low yields he is getting in his plots. As is the case with most things in life, simplicity appears only after deliberation and experience. From this plot, Mounir has been able to acquire additional vineyards, and today farms a total of 21 acres across eight vineyards in all five villages of the appellation (Chateauneuf-du-Pape, Bedarrides, Sorgues, Courthezon, and Orange).
The kaleidoscope of the terroirs he works with is reflected in the cellar, as well, where a combination of barrels, foudres, cement, and eggs are used, all except the last of which can be considered “traditional” within the diversity of Chateauneuf’s viticultural history. The fruit is pressed firmly with small presses dating from the late 1970s, left in tank to macerate at relatively cool temperatures for 8 days, and then transferred to the various vessels. The wines are never punched down, never racked, and never sulfured until a light addition a month before bottling. They age for between 24-36 months, including the white, which as you might expect has an outsized focus here.
The wines are stunning: precise, intense, complex, expressive visions of Chateauneuf.