Happy New Year!🎈🎆🎊
This is a pairing I’ve been talking about doing for a decade but, couldn’t find a bakery to make one. So, I had to make it. The Sauternes is a 96. The pairing is a 10
Everything about the Sauternes is married in the pineapple upside down cake. Old school meets old school. Clemens the second best Sauternes producer after D’ Yquem.
At En Primeur in 2014, we spent a day in Sauternes & Barsac…eight Chateau’s and multiple vintages. We component tasted at Clemens. Great day. The highlight wasn’t D’Yquem, it was component tasting at Clemens. After eight Chateau’s, we went to Guiraud to taste 50 more Sauternes in an hour and then dinner. When we finished the 50 Sauternes, I wanted to go to the dentist for a teeth cleaning rather than have dinner I had so much RS in my mouth. Tasted nearly 2500 wines in 6 days.
This note is being written the next day with leftover Pineapple Upside down cake and 2003 Clemens.
This has a classic Sauternes nose of heather honey, marmalade, dry citrus and stone fruits with nuts with skin & waxy notes.
The palate is super thick, lush, waxy with ripe botrytis fruits of dry; pineapple, stone fruits. Orange-tangerine, lemon, lime, grapefruit citrus, marmalade, honey dripping, coconut shavings, nuts with skin, candied walnuts, saline, white spice, caramel, vanillin, wet marl, soft but strong edgy chalk, molasses notes, fruit blossoms, yellow lilies & flowers, spring white florals, excellent, very round acidity, balanced, excellent structure, well woven and smartly polished finish that lasts minutes.
From 750 ml — 2 months ago
Interesting. Drinks like a honey forward Riesling without the sweetness. Great with a cheese plate. — 2 months ago
I never liked sweet wines. This one was the first Sauternes I tried and it was delicious. Honey from start to finish, sweet, velvety. It’s not your everyday wine but definitely worth drinking once in a while. — 21 days ago
The 2010 Rieussec is similar to the previous bottle a couple of years ago. It has since opened with saffron-tinged honeyed fruit, dried honey and almond shavings. This example is more vanillary and oaky than previous ones, and that actually distracts from the terroir expression. The palate is medium-bodied; again, the new oak feels more prominent than previous bottles, prompting me to lower my score. It's utterly seductive but articulates more of the winemaking than I would like. Tasted at the Lia's Wings/book dinner at Medlar restaurant. (Neal Martin, Vinous, December 2023)
— a month ago
What’s better than a birth year wine?
A distinctive golden hue that’s just gorgeous. The nose is understandably a little muted at first but blossoms with a good bit of time and air. Honey and apricots with a nice floral element of faded white flowers. Butterscotch, nougat, and candied almonds. Botrytis and some really nice caramel notes after an hour or so.
This is a pure treat to taste. Still with so much life left in it. It certainly doesn’t feel old or tired whatsoever. A sweet Chenin Blanc yes, but not overly sweet at all. Very well balanced with years left to go. The palate is a bit intense with yellow fruits and nuts with the just a faint touch of dried herbs. This is really nice and so fun to taste. — 2 months ago
A blend of mostly Semillon and about 10% Sauv Blanc, fermented 6 months in oak, aged for 3 years. Medium amber color with aromas of ripe sweet fruits and orange honey botrytis notes. On the palate rich flavors of ripe peaches and figs with vanilla notes. Long finish ending with sweet fruit notes. Tasting well now, Nice! Had this with a blueberry tart! — 2 months ago