Chateau Rieussec Sauternes 2010 Front Label
Chateau Rieussec Sauternes 2010 Front LabelChateau Rieussec Sauternes 2010 Front Bottle ShotChateau Rieussec Sauternes 2010 Back Bottle Shot

Chateau Rieussec Sauternes 2010

  • WE96
  • JS96
  • WS94
  • RP90
750ML / 0% ABV
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4.2 54 Ratings
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4.2 54 Ratings
750ML / 0% ABV

Winemaker Notes

This wine has a strong color and very floral vivid nose as well as light with the well-integrated woodiness. The palate is fresh, elegant and complex with a lively, slightly spicy finish including some notes of exotic fruit. This wine has excellent length. It is a blend of 95% Sémillon, 3% Sauvignon blanc and 2% Muscadelle.

Critical Acclaim

All Vintages
WE 96
Wine Enthusiast
Structured firm, very spicy, while also showing fresh pineapple acidity. Concentrated and packed with botrytis.
Barrel Sample: 94-96 Points
JS 96
James Suckling
I love the botrytis spice character to this wine with dried apricots and tropical fruits. It’s full bodied, medium sweet with a long intense finish. It’s very layered. Wine of the vintage.
Barrel Sample: 95-96 Points
WS 94
Wine Spectator
A muscular version, with dacquoise and marzipan notes leading the way for creamed orange, white peach, ginger, mirabelle compote and tangerine accents that pump through the piecrust-filled finish. Has the vintage's raw oomph, as well as range and cut for balance. Best from 2018 through 2035.
RP 90
Robert Parker's Wine Advocate

Pale to medium lemon-gold in color, the 2010 Rieussec is evolving at a good clip, boasting roasted nuts, toffee apples and dried apricots scents with hints of beurre blanc, manuka honey and candle wax. The palate is a powerhouse of sweetness, with soft acidity and loads of savory/nutty layers, finishing on a praline note.

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Chateau Rieussec

Chateau Rieussec

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Chateau Rieussec, France
Chateau Rieussec Winery Video

For several generations, Chateau Rieussec has been the leading name in Sauternes wines. As early as 1868, Charles Cocks remarked “Beyond any of the others, Rieussec produces wines very similar to Yquem wines”. Extensive pruning and the sparing use of natural fertilizer helps keep production low. The techniques remain traditional and specific to the Sauternes region. In terms of yields, the traditional reference is that a single vine should produce a bottle of wine. Here, though, a single vine produces about a glass of wine. Traditional fermentation takes place in stainless steel vats and can last as long as two months. The wine is aged for 16 to 26 months in oak barrels, produced mostly at Domaines Barons de Rothschild (Lafite) cooperage and half are renewed each year. Classified "Premier Grand Cru" in 1855, Rieussec has held its reputation and the quality of its wine, throughout the difficult years which Sauternes properties have been through. Albert Vuillier, who took over in 1971, has paid special attention to the development of the vineyard and pushed the standard of the wines produced to the highest level. This policy has paid dividends, since in recent years, Rieussec has received particular acclaim in numerous tastings of the "Premier Cru" of Sauternes. In 1985, wishing to consolidate Rieussec's position, Albert Vuillier entered into partnership with Les Domaines Barons de Rothschild (Lafite) to go even further in the elusive search for the perfect Sauternes.

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Sauternes Wine

Bordeaux, France

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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 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.

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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.

Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

BEF125768_2010 Item# 125768

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