2010 Sigalas Rabaud, Sauternes (Pre-Arrival)

SKU #1067242 93-95 points Wine Enthusiast

 Densely structured wine, full of honey, cinnamon, and sweetness. The acidity gives just the right counterpoint.  (6/2011)

92-93 points James Suckling

 This is bright with a fresh and vibrant backbone of acidity and palate. The first impression of the palate is full of honey and caramel and the finish is long and silky.  (3/2010)

91-93 points Robert Parker's Wine Advocate

 This has quite a bit of sulphur on the nose at first, but it clears with aeration. It remains tightly-coiled, with lemon, honey, apricot and limestone, demonstrating fine minerality. The palate has great tension on the entry, quite spicy and nutty in style, with a vibrant, zesty finish. This is an exuberant Sigalas-Rabaud with great potential.  (5/2011)

90-93 points Stephen Tanzer's International Wine Cellar

 Bright golden yellow. Vibrant nose offers deep aromas of white flowers, mango, peach and orange jam lifted by tangy botrytis. Clean, fresh and stylish, with sweet, juicy flavors of peppery yellow plum, tangerine and banana cream pie. Lively but harmonious acidity gives this wine a touch of austerity on the smooth, long finish. This should greatly repay cellaring.  (8/2011)

91 points Wine Spectator

 A broad, unctuous style, with toasted coconut and brioche flavors framing the creamed apricot, tangerine and mango core. Stays toasty and nutty through the thick finish, with pleasant base notes. Drink now through 2025.  (3/2013)

Jancis Robinson

 Vanilla, cream, herbs and spices. Surprisingly savoury - not so much caramel as spice, and the umami character of sherry. Long and dense. 17/20 points.  (11/2012)

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Price: $58.99
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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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