Clos du Mont-Olivet has been the collector's choice for traditional Châteauneuf-du-Pape since 1932. We’ve followed them for over 20 years now, and on our first visit back in 2002, we even spied “Papet” himself, Joseph Sabon, the grandfather of the present proprietor and winemaker, Thierry Sabon. 

Robert Parker called them “one of the benchmark producers.” When budding Master Somms train for the big exam, they practice with Mont-Olivet—it's the textbook example of what great traditional Rhône should taste like.

Thierry Sabon runs the show now, preserving methods that would make Papet proud. Only partial destemming—keeping some whole clusters for that spicy backbone. Cement tanks. Indigenous yeasts. Aging in old foudres and demi-muids. No fining, no filtering. Just the voice of the Earth.

The Lirac vineyards sit on a northeast-facing slope—unusual for an appellation mostly on plateaus. Sandy clay with limestone and those famous galets roulés, the rolled stones that store heat during the day and release it at night. The vines average 35 years old, farmed organically “without dogma”—Thierry lets vintage conditions guide decisions, not ideology.

WHY YOU'LL LOVE IT

• Suckling's Top Pick: 94 points. Suckling’s excellent editor Stuart Piggott made this his highest-rated Lirac of the vintage, calling it “powerful and structured, showing excellent black-fruit, black-olive and dried wild-thyme aromas.” We love the Provençal accent of this wine. It speaks directly to our love of Southern Rhône reds.
  

• The CDP lover’s Hack: Lirac is 18 minutes west of Châteauneuf. With an extremely similar terroir, climate, and richness of old vines, this is a bargain-hunter’s paradise because of wines EXACTLY like these.
  

• Traditional Rhône Royalty: Mont-Olivet doesn't make modern, overoaked, overripe wines. This is old-school Southern Rhône—the kind that made the region famous.

HOW TO SERVE IT

• 58-62°F in Burgundy stems. Decant for 30 minutes if drinking young.
  

• Built for grilled lamb, herby fresh sausages, and smoked meats: think Rhônes n’ Bones! Cassoulet is a great match too.
  

• Drink now through 2030. Traditional Rhône ages beautifully—this will develop leather and truffle notes with time.