Sauternes/Barsac

The finest Sauternes & Barsacs typically express flavours of exotic dried tropical fruit, candied apricot, dried citrus peel, honey or ginger and a zesty beam of acidity.

Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are the grapes of Sauternes. But Sémillon’s susceptibility to the requisite noble rot makes it the main variety and contributor to what makes Sauternes so unique. As a result, most Sauternes estates are planted to about 80% Sémillon. Sauvignon is prized for its balancing acidity and Muscadelle adds aromatic complexity to the blend with Sémillon.

Botrytis cinerea or “noble rot” is a fungus that grows on grapes only in specific conditions and its onset is crucial to the development of the most stunning of sweet wines.

In the fall, evening mists develop along the Garonne River, and settle into the small Sauternes district, creeping into the vineyards and sitting low until late morning. The next day, the sun has a chance to burn the moisture away, drying the grapes and concentrating their sugars and phenolic qualities.

What distinguishes a fine Sauternes or Barsac from a normal one is the producer’s willingness to wait and tend to the delicate botrytis-infected grapes through the end of the season.

This risky process involves a long wait, with late and extended harvests as well as a high risk of losing the crop as winter approaches, and a reduction of around 50% of the total juice volume.

The alcohol content of Sauternes varies from 12.5° to 14.5° according to the sugar content of the must with 120 to 150 g/l of residual sugar.