The Sauternes region spreads over about 2000 hectares (5000 acres) and covers 5 villages: Sauternes, Fargues, Bommes, Preignac and Barsac. Located at about forty kilometers to the South-East of Bordeaux, it is surrounded by the Graves region. The diversity of the soils (gravely, chalky and clayey) and subsoils gives character to each wine, the most famous ones being planted on gravely hills. Three grape varieties are used: Semillon (70 to 80%), Sauvignon Blanc (20 to 30%) and Muscadelle. The maximum authorized yield is 25 hl/ha. VINTAGE The 1998 vintage was a great one in Sauternes! A rather mild and dry winter had led to early bud burst and the frost at the end of April caused some damage. The cool wet weather during the first half of May and the dull weather in June prolonged flowering and slightly reduced the number of berries. After a cold beginning of summer and uneven color change, botrytis cinerea began to appear in August, accompanied by ideal climatic conditions of heat and humidity. September and October were exceptionally warm and dry. On September 5th (a record date for the beginning of harvest in Sauternes) the first grapes picked had already reached an alcohol potential of 20%! The harvest lasted until mid November, (one of the longest in recent years!) and enabled 6 to 8 selective pickings depending on the Châteaux. The 1997 vintage is a great year for sweet wines with low yields of between 8 and 15 hectolitres per hectare. WINEMAKING The vineyard is gone over several times, and the grapes are picked berry by berry, so that only the botrytis-affected ones are taken. At its arrival in the cellar, the harvest is pressed. The must, very rich in sugar (between 250 and 300 g/l) ferments slowly in tanks. One part is fermented in oak barrels. The alcoholic fermentation stops when the alcohol content reaches approximately 14%. The residual sugar, whose quantity depends on the richness of the must initially, gives to the Sauternes wine its concentration and its richness. WINEMAKER NOTES Deep yellow golden color. Fine and complex aromas of baked and crystallised fruit (dried apricot, citrus and almonds). The first impression is of powerful sweetness, the development is upheld by an excellent acidity and remarkable balance and the finish is long and aromatic.