2011 Rayne Vigneau, Sauternes (Pre-Arrival)

SKU #1092772 94-96 points Wine Enthusiast

 There is great freshness in this wine, which also has ample weight and complex, rich fruit. It’s powered by acidity, remaining lively and bright, and is likely to age well.  (4/2012)

93-96 points Wine Spectator

 Sweet and rich, but with a racy edge, showing nicely detailed orange zest, fig, apricot and nectarine notes. A firm hint of bitter almond adds length on the finish. Very solid.  (4/2012)

95 points James Suckling

 There is so much botrytis spice here, with nutmeg and dried-mushroom character. Full body, medium-sweet and loads of character. Searing intensity. Great finish. Perhaps best ever from here. Hard not to drink this, but better in 2017.  (1/2014)

93-95 points Robert Parker's Wine Advocate

 The Rayne-Vigneau has a seductive nose with tropical fruit, vanilla and coconut aromas that seek to entrance from first acquaintance. At the moment, the oak is noticeable but it should assimilate by the time of bottling. The palate is very precise with fine minerality and tension on the entry. It has outstanding focus and linearity before fanning out with a peacock’s tail of quince and marmalade on the long, viscous finish. This is an excellent wine that gets better and better in the glass. Drink 2014-2035.  (4/2012)

91-94 points Stephen Tanzer's International Wine Cellar

 (3.9 pH; 6.2 g/l total acidity; 145 g/l residual sugar): Bright golden yellow. High-pitched aromas of orange blossom, pineapple and sweet spices offer lovely musky lift. Concentrated and lightly saline, with bright, firm acidity giving a penetrating quality to the pineapple and sweet spice flavors. Shows an enticing suave, fine-grained texture for such an opulent wine, and finishes long and gripping  (8/2013)

K&L Notes

Extremely lush, with tropical flavors. Fine underlying acidity, but one of the richer stickies for 2011.

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Price: $54.99
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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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