95-97

Robert Parker

1 1

CHATEAU RIEUSSEC, 2014

SAUTERNES

“A full palate carried by a generous liqueur where a fragrance supported by citrus notes expresses itself. The fruit, from a very strict selection, harmoniously joins this blend. Its sweet liqueur is enhanced by the vintage’s salutary acidity.” - Revue du Vin de France 17.5/20

CHARACTERISTICS

CLASSIFICATION 1er Grand Cru Classé
GRAPE VARIETIES 93% of semillon, 5% of sauvignon blanc, 2% of muscadelle
AROMAS Citrus, floral, melon, candied fruits
FOOD AND WINE PAIRING

Capon, roquefort, apricots pie
WINEMAKING Traditional method for winemaking, under wood in oak barrels half renewed each year. Wine ageing in barrels lasts from 16 to 26 months depending on the vintages.
BOTTLE SIZE 75 CL

 

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

69,00 € T.T.C.
69,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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Vineyard Detail

 

AGRICULTURE High Environmental Value - HEV
GRAPE VARIETIES

Semillon, muscadelle, sauvignon blanc
VINEYARD SURFACE AREA 93 hectares
ANNUAL PRODUCTION 6,000 cases
HARVEST Manual
SOIL

Sandy-clayey gravel
History and anecdotes

The Rieussec estate history started in the 13th century. It was the Carmelite monks in Langon property at that moment; it was seized during the French Revolution and then sold as “National Asset”. Located near Château d’Yquem, the Château Rieussec’s soil was recognised and classified as Premier Cru of Sauternes and Barsac in the 1855 classification. Since 1984, Château Rieussec has belonged to the Barons de Rothschild’s Estates.

The Château Rieussec 2001 vintage received the title of “Wine of the Year” by the magazine Wine Spectator.

CHATEAU RIEUSSEC

Caracteristics

CHARACTERISTICS

CLASSIFICATION 1er Grand Cru Classé
GRAPE VARIETIES 93% of semillon, 5% of sauvignon blanc, 2% of muscadelle
AROMAS Citrus, floral, melon, candied fruits
FOOD AND WINE PAIRING

Capon, roquefort, apricots pie
WINEMAKING Traditional method for winemaking, under wood in oak barrels half renewed each year. Wine ageing in barrels lasts from 16 to 26 months depending on the vintages.
BOTTLE SIZE 75 CL