Size & Type
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Château Rieussec was acquired by Domaines Barons de Rothschild (Lafite) in 1984. The estate then consisted of 110 hectares, 68 hectares of which were vines. To enhance Château Rieussec’s potential, rigorous measures were implemented, including meticulous sorting of the grapes and fermenting in barrels, which provides a much finer selection for the blending of the Grand Vin.
A new cellar was built in 1989 to extend the ageing period in barrels. The quantities of the Grand Vin that were produced were much reduced in the 1990’s due to more meticulous selection, to the point that none at all was produced in 1993 (this was also the case in 1977 and again in 2012).
In 2000, the renovation of the maturing cellar, the construction of a fermentation room, and the modernisation of the reception and pressing areas also represented strides forward in a quality policy that was launched in 1985.
The first attempts at selection were rewarded by a remarkable trio of vintages in 1988, 1989 and 1990. This was crowned by an entire decade of very good wines from 1995 to 2005. The weather proved to be no obstacle for the remarkable vintages of 1996, 1997, 1999, 2001, 2003 and 2005, among others!
Château Rieussec 2001 was declared Wine of the Year in 2004 by Wine Spectator magazine.
GRAPE VARIETIES
94% Semillon, 3% Sauvignon Blanc and 3% Muscadelle.
AGEING IN OAK BARRELS
18 months in barrels.
We have seen a string of excellent Sauternes and Barsacs coming out of the 2017 vintage.
Uncommonly rich and fresh, the wines of Sauternes and Barsac can be enjoyed either young or old. The Carmes de Rieussec is fresher with less botrytis influence than the Rieussec. Perfect for hoovering now!
Young vintages are best enjoyed on the cool side (9°C), while it is preferable to serve older ones at a higher temperature (12°C). Younger wines can benefit from early decanting very old wines are worth decanting just prior to drinking them. They typically throw some harmless tartrate crystals that settle easily and are worth removing.
Sauternes match so many foods from the beginning to the very end of a meal! In Bordeaux they kick off the meal with Foie Gras and Sauternes, it’s beautiful alongside poultry and any meat you’d cook with fruit. Of course, it’s delicious with fruity desserts and cheese, think blue, Comté and beyond! We had the Carmes, Rieussec’s 2nd wine, with a blood orange granita and went to a happy place.
Doc shared the story of visiting Christian Moueix of Pétrus and having a stew made for the pickers during harvest that included 3L of Sauternes in the pot! There were a lot of pickers.
Sauternes can be incredibly long-lived. Bottles of Yquem from before the turn of the last century are still drinking well!
Play around with this interactive map of Bordeaux.
The 2017 Carmes de Rieusses is dazzling. Here, too, the winemaking team captured a striking balance of richness and energy. Most second wines from Sauternes these days are light and floral. The Carmes has plenty of those qualities, but it is far from an easygoing Suaternes; rather it packs a serious punch. Lemon confit, passion fruit, exotic flowers and mint meld into the creamy, resonant finish.
Composed of 94% Semillon, 3% Sauvignon Blanc and 3% Muscadelle, the pale lemon-gold colored 2017 Carmes de Rieussec comes bounding out of the glass with rambunctious scents of candied citrus peel, pineapple tart, green mango and fresh apricots with hints of honeycomb, musk perfume and lime blossoms. The medium to full-bodied palate explodes with tropical and stone fruit flavors, offering seamless freshness and a long, honey-laced finish. Yum!
Where in the world does the magic happen?
Château Rieussec, Fargues, France
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