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| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 3 notes) - hiding notes with no text | | | Tasted by fcxj on 1/5/2017 & rated 94 points: Smelled and tasted like creme brulee, in a good way... pleasantly Maderized, but not as dry. Darkish yellow. Fun. (1110 views) | | | Tasted by steinersing on 10/28/2015 & rated 92 points: holding up ok, but a bit one-dimensional - sweetness but not enough acidity remaining to keep it interesting (1481 views) | | | Tasted by J @ y H @ c k on 2/25/2013 & rated 96 points: Every once in a while, someone shows up at a dinner and pulls out a bottle and you say "<expletive>, that's incredible." It happened last night. I will leave to the person who brought it to identify himself, but there's one bottle listed in Cellartracker and this might have been it. Color was excellent, I would say comparable to what I've seen in a 30 year old Sauterne. This wine had gone through the full morphing of a Sauterne without reaching the over the hill and dead stage. The sugar had converted into whatever and there was just a bit of sweetness. I have trouble with "is that butterscotch or caramel?" so I'm not sure, but I think caramel. Tropical fruit like guava and a bit of pineapple. Pears? Yes, that's there as well. Smooth, and whatever took away the sugar also removed enough of the acidity that was probably there 90+ years ago so it was still in balance. A real treat. (2356 views) |
| Château de Rayne-Vigneau Producer website – Read more about Chateau Rayne Vigneau
The oldest information about the estates seems to originate from the late 17th Century, when it was owned by Etienne du Vigneau. Baron de Reyne the owner during the late 18th Century changes the name to Chateau Rayne-Vigneau. When Baron de Reyne past away his widow continued to manage the castle very successfully, so successfully that Chateau Rayne-Vigneau was ranked in Premier Crus during 1855 classification. She also succeeds to get 1861 vintage, ranked highest in Sauternes even overcome Yquem.
1920, Vicomte de Roton owned the castle and when he past away his son Vicomte Francois become the new owner of the estate. This was the beginning of a very difficult time, and 1961 he was force to sell the castle to Georges Raoux. But Georges did not succeed either, and 1971 he sold the estate to the company Mestrazet. During this time the castle was in very poor condition, but Mestrazet invest a lot of money and improved the quality of the vine a lot, but still it is not in the level of the best in Premier Crus.
The Chateau de Rayne-Vigneau vineyard has an excellent location, with Yquem and the river Ciron, on one side, and Sigalas-Rabaud and Rabadud-Promis on the other side. The soils are a mixture of sand and clay, and is planted with 80% Semillon and 20% Sauvignon. The vine is fermented in both stainless steel and oak, and then ageing in barrels up to tow years.
Chateau de Rayne-Vigneau first vine sells under the same name as the castle, and a second vine with the name Madame de Rayne.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanSauternes Le Grand Crus Classés de Sauternes et Barsac 1855 (Crus Classés de Sauternes et Barsac) - Read more about Sauternes, Barsac and its wines
– Read more about the 1855 Sauternes Barsac Classification
Forty kilometres south of Bordeaux, Sauternes is an AOC that includes together 5 communes, including Barsac. For centuries, humans have been patiently learning to master this region's climate, soils and grape varieties. But Mother Nature did a good job laying the foundation. The Sauternes terroir is distinguished by a geological predisposition to gravel and pebbles that cover limestone streaked with veins of clay. In the communes of Fargues and Sauternes, a layer of hardpan (iron-oxide cemented sand) in which vines flourish can be found. The vineyards at the highest elevations and farthest from the river have the best terroirs and produce the majority of the Crus Classés, including the monumental Château Yquem.Sauternes wines are made from Sémillon (80% of vines planted) and Sauvignon (15%) grapes. A bit of Muscadelle occasionally is used to give the wines an untamed touch. Sauternes have an "aged gold" colour that is denser and darker than other dessert wines. When they age, they develop a stunning amber colour. The nose has aromas of flowers and fruit that melt together to create a bouquet of remarkable complexity and balance. The primary aromas include almond, quince, mango, pineapple, stewed peach, dried apricot and passion fruit. There are also floral notes, with touches of linden, acacia, mimosa and honeysuckle. And as is typical with Sémillon, there are also notes of beeswax, almond and hazelnut. In the mouth, Sauternes wines have a powerful style that is viscous but extremely elegant. Its strong sweetness is captivating. Finally, its aromatic finish is something that simply must be experienced.
2013 Vintage Notes:
"the extractive ratios in th[is] year are in the phenomenal range and there's ripeness/botrytis to cover two treks around the globe [...] so appealing is the immediacy of the wines. Many can be enjoyed now for their sheer joy and delicious nature. [Some] should also age" - Jon Rimmerman
2014 Vintage Notes:
"a golden vintage for Sauternes. It may not have the depth or weight of 2010, but it has some of the richness. What has set 2014 apart is the intense lime and lemon flavors that cut into any overblown cloying character and allow both the fruit and the honeyed noble rot to sing." - Wine Enthusiast |
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