Think you know Sauternes? Discover Château Rieussec 1er Grand Cru Classé 1855. Think again.
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The winter of 2021 was unforgettable. A fierce frost gripped France, plunging temperatures to -9°C. Spring brought some relief, but a rainy summer made veraison challenging. Thankfully, the weather stabilised, and noble rot developed gradually. Despite low yields, October's harvest produced grapes of exceptional quality.
Hand-harvested and delicately pressed, each parcel was fermented separately—new barrels for Semillon, one-wine barrels for Sauvignon. The wine matured on its lees before ageing 18 months in barrels.
A powerful nose of dried apricots, roasted pineapple, and smoky toast leads to a vibrant palate of exotic fruits, finishing with apricot crumble and almonds.
An early vintage, driven by low rainfall and an August heatwave with temperatures over 40°C. Botrytis set in quickly in September, leading to exceptional grape concentration. Harvesting began on 17th September and was completed by 1st October, with grape-pickers needing only one pass through most rows to avoid over-concentration.
Each batch was pressed individually, cold-settled, and fermented in new oak barrels. Fermentation was stopped at the perfect balance of alcohol and sugar, with the wine ageing for 26 months in barrels.
A rich, concentrated vintage with a fruity, spicy nose and a balanced palate. Notes of vanilla and a long finish promise excellent ageing potential.
Botrytis was slow to develop, so the first pass began on 21st September, with passerillage due to intense sunlight instead of noble rot. After waiting nearly three weeks, the desired grapes were finally harvested in quick succession. Sugar concentration and alcohol levels rose dramatically, showcasing the wine’s potential.
Fermentation went smoothly, though high pH required acidification. The small harvest, divided into 49 lots, spent two months on lees with bâtonnage.
2022 offers a rich Sauternes with intense aromas of dried apricots, candied fruits, and acacia and honeysuckle flowers hints. The palate balances creaminess, exotic fruit, and spice, finishing with a lingering soft bitterness. A great wine, accessible now, with excellent ageing potential.
A dry year with only 127mm of winter rain, 2005 experienced a brief wet April before dry weather resumed in late May. Warm June and July temperatures were followed by cooler weather, ensuring slow ripening and a balanced vintage. Harvesting occurred from 23rd September to 27th October under ideal conditions.
Each batch was individually pressed, cold-settled, and fermented in new oak barrels. Fermentation was stopped at the ideal balance of alcohol and sugar, followed by 26 months of ageing in barrels.
The wine has an intense golden colour with fresh, jammy notes of apricots and figs. The palate is smooth and round, with a long finish. Serve at 12 to 14°C, decanting 30 minutes before enjoying.
Exceptional conditions marked this harvest. Botrytis rapidly transformed the vineyard from golden yellow to purple in just three days. An Indian summer, light rain, and strong winds led to an extraordinary vintage. Harvesting occurred in three stages: 17th to 27th September, 3rd to 10th October, 11th to 25th October, with ideal October weather.
Each batch was pressed, cold-settled, and fermented in new oak barrels. Fermentation was stopped at the perfect balance of alcohol and sugar, followed by 24 months of ageing.
Lightly golden, with a powerful nose of apricot and candied melon. The palate is delicate, with orange zest and gingerbread, perfectly balanced by acidity and sweetness.
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Experience London in a new light with Mathieu Crosnier, our Vineyard Manager. From midday to midnight, Mathieu explores a wide array of fresh flavours at the city’s finest restaurants, uncovering new pairings for Château Rieussec. Its 'Noble Rot' enhances not just grapes, but perceptions — transcending clichés and reputations.
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We picked up a few things from Broadway Market. Fresh produce from the greengrocer around the corner. Sourdough from Pavilion bakery. Cornish oysters from the local fishmonger, Fin and Flounder. Back at a friend’s house, we rustled up a meal using our market haul.
Brunch is served. Scrambled eggs, sourdough bread, an ancient tomato salad, figs. We finished our meal on the sun-drenched terrace, with oysters and a Château Rieussec 2021. The mineral flavour of the oysters offered a delightful contrast to the full bodied roundness of the young vintage. When we were done, we put the bottle cork back on and popped the wine in the fridge for another time. (Side note: if you keep an opened bottle of Château Rieussec cool, it can be enjoyed for several weeks.)
Indian food and Sauternes? If we were a little surprised by the pairing, Chef Sameer Taneja put our minds at ease. As we sat around an elegantly-lit table overlooking Taneja’s high-energy kitchen, the chef explained how the wine brings freshness and acidity to Indian cuisine. 'Contrast is key,' he said, just as our first dish arrived.
We began with Benares’ signature street snacks: bread pakoras and pani puri. This was followed by two exceptional twists: oysters with raw mango, tiger’s milk and sea bream and tawa halibut with clam moilee. This powerful and aged vintage balanced the rich, decadent flavours of the venison tikka and lamb chop pulao.
The menu at Henri highlighted the dishes that pair well with the 2022, a new vintage that’s perfect for a light apéro. Some of our favourites: the jambon de Paris with the celeriac remoulade. The raw beef, duck liver, pommes allumettes. Almost every small plate broke the Rieussec stereotype, widening the possibilities of Sauternes pairings.
Entering Park Chinois was like stepping into a wormhole, a time portal to another era. The interiors are designed and lit like an opulent mash up between a jazz bar and a speakeasy. Before we sat down for dinner, Chef Liang gave us an insight into why Château Rieussec is very much at home in his restaurant.
Fiery Asian spices, meet the pleasantly refreshing and candied notes of Sauternes. To start: salt and pepper shrimp, spring rolls and bamboo steamers filled with glistening dumplings — all paired with a 2011 Château Rieussec. The feisty flavours of the appetisers were met perfectly by the generous, full-bodied freshness of the wine. Next, the pièce de résistance: deep-fried duck with pancakes, which offered richness with the Château Rieussec 2005, a vintage known for being round and smooth on the palate, with candied notes and a long finish.
Syafiera Rosidi is a Master of Havana Cigars, a prestigious title held by less than 40 people in the world. Rosidi explained how wine and cigars have much in common. As she paired the Château Rieussec 2001 with a Davidoff Maduro, Rosidi described how the taste of a cigar depends on terroir, fermentation and blend. The cigar taste evolved as you smoked it, much like the 2001 vintage — the oldest wine we’d tasted on this journey — evolved in the bottle and in the glass.
As we gazed out from the rooftop of Sparrow, we took in a different perspective of the city…and Château Rieussec. An illuminating end to a golden adventure.
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