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Chateau Caillou Sauternes 2005

Other Dessert from Sauternes, Bordeaux, France
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    5.0 1 Ratings
      0% ABV

      Winemaker Notes

      Aromas of apricot, citrus fruits and honey. Will accompany a pan seared foie gras wonderfully.

      Critical Acclaim

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      RP 90
      Robert Parker's Wine Advocate
      WS 90
      Wine Spectator
      Vivid, fresh aromas of lemon peel, vanilla, honey, fennel and light rhubarb. Full-bodied and medium sweet, with a dense palate of dried lemon, sugar and spice. An earlier drinker.
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      Chateau Caillou

      Chateau Caillou

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      Chateau Caillou, Sauternes, Bordeaux, France
      2005 Sauternes
      Chateau Caillou was a Grand cru in 1855 and is in BARSAc. The property has an area of 13 ha in one piece has not changed in size since the cadastral classification.

      The name comes from its stone strata which consists of a limestone plateau on which lie clay topped with red sand and stones thus making a wine of great finesse.

      Sauternes

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      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 biggest 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.

      VCNBWPII_1137_05_2005 Item# 100780

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