R de Rieussec

Pork, Vegetarian, Poultry, Appetizers and snacks, Lean fish

The blend is roughly 50/50 Sauvignon Blanc and Semillon. The Sauvignon Blanc portion is fermented in stainless steel and Semillon is fermented in oak, some new and some first fill. Both are left on lees for 6 months, with regular stirring.

For several generations Chateau Rieussec has been the leading name in Sauternes wines. As early as 1868 Charles Cocks remarked “Beyond any of the others Rieussec produces wines very similar to Yquem wines”. Extensive pruning and the sparing use of natural fertilizer helps keep production low. The techniques remain traditional and specific to the Sauternes region. In terms of yields the traditional reference is that a single vine should produce a bottle of wine. Here though a single vine produces about a glass of wine. Traditional fermentation takes place in stainless steel vats and can last as long as two months. The wine is aged for 16 to 26 months in oak barrels produced mostly at Domaines Barons de Rothschild (Lafite) cooperage and half are renewed each year. Classified Premier Grand Cru in 1855 Rieussec has held its reputation and the quality of its wine throughout the difficult years which Sauternes properties have been through. Albert Vuillier who took over in 1971 has paid special attention to the development of the vineyard and pushed the standard of the wines produced to the highest level. This policy has paid dividends since in recent years Rieussec has received particular acclaim in numerous tastings of the Premier Cru of Sauternes. In 1985 wishing to consolidate Rieussec's position Albert Vuillier entered into partnership with Les Domaines Barons de Rothschild (Lafite) to go even further in the elusive search for the perfect Sauternes.