2011: The Sauternes Vintage
Post by Alex Shaw | April 6th, 2012
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…)