99 WA

Notes:

A monumental effort, the 2001 Rieussec boasts a light to medium gold color in addition to a fabulous perfume of honeysuckle, smoky oak, caramelized tropical fruits, creme brulee, and Grand Marnier. The wine is massive and full-bodied yet neither over the top nor heavy because of good acidity. With intense botrytis as well as a 70-75-second finish, this amazing Sauternes will be its apogee between 2010-2035. - Robert Parker 99

Producer: Château Rieussec is one of the historic estates of Sauternes and was ranked Premier Cru Classé in the 1855 Bordeaux Classification. The property sits in the heart of the Sauternes appellation and has been owned by Domaines Barons de Rothschild Lafite since 1984. That acquisition brought substantial investment to the estate, including a new cellar completed in 1989 and increasingly rigorous selection in both the vineyard and winery. Rieussec has long been known for producing a particularly powerful, concentrated style of Sauternes, but the estate’s best wines balance that richness with the acidity and freshness necessary for long development in bottle. The 2001 is one of the landmark wines in Rieussec’s modern history and was ultimately named Wine Spectator’s Wine of the Year in 2004.
Vineyard: Rieussec occupies an important position in the Sauternes landscape, with vineyards established on elevated clay-gravel soils. Sauternes’ proximity to the Garonne and Ciron rivers creates the humid autumn mornings necessary for the development of Botrytis cinerea, or noble rot, while warmer, drier afternoons help concentrate the berries and preserve healthy fruit. The 2001 growing season proved exceptional for this process. After warm weather from April through July and a cooler August, sunshine returned in early September and completed the ripening process. The resulting fruit achieved remarkable concentration while retaining the acidity that gives the vintage its balance and longevity. Yields at Rieussec were just 14.5 hectoliters per hectare, reflecting the extreme concentration and selective harvesting required for great Sauternes.
Winemaking: Harvest for the 2001 was carried out selectively as botrytis developed across the vineyard. The château’s technical information records a harvest period extending through September and October. Individual lots were pressed separately using small pneumatic presses, followed by several hours of cold settling. The must was then transferred directly into new oak barrels, where alcoholic fermentation took place. Fermentation was stopped once the desired relationship between alcohol and residual sugar had been achieved. The finished wine remained in barrel for an unusually long 26-month élevage, allowing the enormous concentration of the vintage to come together before bottling. The final blend was overwhelmingly Sémillon, giving the wine the richness and texture for which mature Sauternes is known, while small portions of Sauvignon Blanc and Muscadelle contributed additional aromatic complexity.
Technical Details: The 2001 Château Rieussec is 94% Sémillon, 3% Sauvignon Blanc and 3% Muscadelle. The château’s technical sheet gives 13.5% alcohol, 140.1 g/L residual sugar and total acidity of 3.41 g/L. Yield was only 14.5 hL/ha, and the wine received 26 months of barrel aging. The combination of approximately 140 grams of residual sugar with substantial natural acidity is an important part of what makes the 2001 so complete: it has the concentration expected from an exceptional botrytized vintage without sacrificing freshness. More than two decades after harvest, this remains one of the defining Rieussec releases of the modern era.
Food Pairing: Mature Sauternes does not need to be limited to dessert. Foie gras remains a classic pairing, as the wine’s acidity cuts through the richness while its botrytized character complements the dish. Blue cheeses such as Roquefort are equally traditional. For savory courses, roast duck, poultry with a fruit-based sauce, lobster, or dishes incorporating saffron and mild spice work particularly well. For dessert, keep sweetness restrained: tarte Tatin, apricot tart, poached pears or an almond-based pastry will allow the complexity of the wine to remain the focus.