(saw-TURN & BAR-sak)
Liquid Gold
The regions of Sauternes & Barsac are both located southeast of Graves, almost directly south of St-Émilion, and hug the Garonne River as it curves. Both areas are dedicated to producing sweet, white wines. The rains, the mists, the humidity and the climate, all help foster the necessary mold that lead to the unfortified, but lusciously sweet wines produced there.
Notable Facts
Semillon is the primary grape here as it takes well to bortrytis. Sauvignon Blanc is also used in the blend to add acidity to the richer, thinker Semillon. The process for making the sweet wines of Sauternes and Barsac is long, labored and costly. The Semillon grape is left on the vine, after it has reached maximum ripeness, until it is infected with botrytis, or noble rot. The helpful mold then shrivels the grapes, concentrating the sugar but maintaining the acids. Weather is not always agreeable and berries must be picked at just the right moment, all by hand. The grapes do not produce as much wine due to their shriveled and concentrated state. Some houses, like the famed Chateau Yquem, will not make a wine in a less-than-perfect year. Only the best will be made. All these factors lead to highly prized, and often expensive, wine. However, the taste is well worth it. In the palate the wines of Sauternes & Barsac are luscious and sweet, yet with the balanced acidity to keep them from being too cloying or candied.
Wines with the Sauternes AC must be sweet - dry wines are labeled under the Graves or Bordeaux AC. Barsac wines may be labeled either Barsac AC or Sauternes AC. Typically, Barsac wines are a little lighter in body and less intense than Sauternes.