|Classification||1er Cru Classé|
The 2007 Rieussec is a blend of 87% Semillon, 4.5% Muscadelle and 8.5% Sauvignon Blanc picked between 13 September and 31 October. It has an almost Barsac-like bouquet with barley sugar joining the ginger and honeyed notes, quite powerful although I feel this is just going through a sullen patch at the moment. The palate is very pure and balanced with a wonderful seam of acidity that slices through the viscous botrytis fruit, quite spicy on the finish, although it does not possess the persistence of the 2005 or 2009, just cutting away swiftly. Drinking range: 2020 - 2045 Rating: 92 Neal Martin, www.vinous.com (Jan 2016)
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Rich apricot and fleshy peach are backed by candied peel, orange and lemon giving both depth and complexity to the nose. There is a fleshy richness to the lush fruit, the candied sweetness well balanced by mid freshness, lovely, full of fragrance. 2013-30 Rating: 89-95 Derek Smedley MW, www.dereksmedleymw.co.uk
Bright, pale yellow-gold. Aromas of very ripe peach, honey and vanilla are a bit youthfully disjointed. Sweet, supple and fat, currently showing more spice than fruit. Finishes broad and spicy, with a suggestion of minerality. Rating: 90-93 Stephen Tanzer, www.vinousmedia.com(Jul 2008)
Balanced and very spicy, with almond paste and apricot. Full-bodied, medium sweet, with a long, fruity, tangy finish. Layered and stylish. Score range: 93-96 Rating: 93-96 James Suckling, The Wine Spectator(May 2008)
Sauternes Premier Cru 1855 For several generations, Château Rieussec has been a leading name in Sauternes wines. As early as 1868, Charles Cocks remarked that “Beyond any of the others, Rieussec produces wines that are very similar to Yquem wines”. The modern history of Rieussec, and the beginning of a remarkable rennaissance, starts with the purchase of the estate by Domaines Barons de Rothschild (Lafite) in 1984. A new winery was completed in 1989 and yields restricted to maximise quality. There are 92ha of vineyard, planted with 90% Semillon, 7% Sauvignon Blanc and 3% Muscadelle. Fermentation takes place in barrels from DBR's own cooperage. Aging is 18 to 26 months depending on the year, including 55% in new barrels.
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