Chateau Coutet

Sweet Relief at Chateau d’Yquem

Sweet Relief at Chateau d’Yquem

Post by Devon Magee | April 6th, 2012

Chateau d'Yquem

After seven consecutive days of tasting the 2011 Bordeaux reds from morning to night, nothing was more soothing on my palate than a trip south to Sauternes to taste the vintage’s deliciously sweet (and tannin-free!) whites. Amidst a week of rumblings regarding the patchiness of 2011 reds compared to ’09 and ’10, I found the persistent voice of an extraordinary vintage in Sauternes after visiting eight of the top chateaux.

To talk vintages in Sauternes is to talk botrytis, and in 2011, this noble rot spread quickly and uniformly, allowing growers to start picking early (at peak ripeness), to pick quickly, and to finish early. The result is evident in the purity of expression and freshness in the top examples that we tasted. (more…)

2011: The Sauternes Vintage

2011: The Sauternes Vintage

Post by Alex Shaw | April 6th, 2012

The "Lord of Barsac"

The sweet wines of Sauternes are undoubtedly wonderful, but they’ve always remained something of a mystery to me. I certainly knew the basics about botrytis (aka “noble rot”), the grape varieties, (primarily Semillon and Sauvignon Blanc, with a bit of Muscadelle at some properties) and of course their great aging potential. They’d always appealed to me, primarily due to the incredible juxtaposition of sweetness and acidity achieved in the greatest Sauternes. But aside from a lone visit to Yquem two years ago, I’d never spent any time in the region or met any of the producers.

It was thus on the last day of our week at en primeurs, when three of my JJ Buckley colleagues and I found ourselves with an entire day to spend in Sauternes and Barsac. We visited eight of the top producers: Doisy Daene, Climens, Yquem, Suduiraut, de Fargues, Rieussec, Coutet and Guiraud. At each stop, we received more insight into soil types, harvest techniques, production methods, and the wines’ versatility. We were treated to two meals paired with Sauternes, each highlighting the ways in which these wines can be enjoyed with any course, from starters to dessert, and – surprisingly – everything in between. (more…)