Chateau Bastor-Lamontagne Sauternes (375ML half-bottle) 2016
The 2016 Chateau Bastor-Lamontagne Sauternes displays a sustained gold color. Complex apricot and slightly spicy nose (white pepper, ginger) enhanced by notes of clementine. The attack is dense, with a nice freshness. There are flavors of pineapple, exotic fruits and vanilla. This wine has a nice structure to finish with a nice tension.
Critical AcclaimAll Vintages
Barrel Sample: 91–93 Points
Pale lemon in color, the 2016 Bastor-Lamontagne leaps from the glass with candied lemon peel, apple tart, nutmeg and honeycomb scents plus a waft of fresh hay. The palate reveals impressive depth with loads of honey-nut and earthy accents with the citrus and apple layers, finishing perfumed.
The real wine-growing era began in the 19th century when the Larrieu family, and in particular Amedee Larrieu, who was already the owner of Chateau Haut Brion in Pessac, took over the estate.
He bought the estate of Bastor-Lamontagne in 1839 at a time when sweet white wines were greatly sought after. The wine-growing part of the farming therefore became its main activity.
In 1936, Chateau Bastor-Lamontagne was sold by on the descendants of the Larrieus, the Viscount of Larochebrochard, and today belongs to Foncier-Vignobles. The cheatue is a member of the Union des Grands Crus de Bordeaux.
Sweet and unctuous but delightfully charming, the finest Sauternes typically express flavors 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 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.
Apart from the classics, we find many regional gems of different styles.
Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.
Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.