2011 de Myrat, Sauternes

SKU #1231672 93 points Wine Spectator

 Ripe and lush, with broad apricot, ginger, dacquoise and hazelnut notes, backed by lingering date, orange zest, marzipan and marmalade hints. A big, unctuous style. Best from 2015 through 2025.  (3/2014)

92 points Robert Parker's Wine Advocate

 Tasted blind at the Sauternes 2011 horizontal tasting. Blessed with a refulgent golden color, the Château de Myrat 2011 has a more complex bouquet than its peers with clear honey, mandarin and light petrol notes, the delineation just lost a little in the haze of alcohol, yet still attractive. The palate is medium-bodied with pineapple and peach on the entry, well-judged acidity and a generous, viscous second half that demonstrates plenty of botrytized fruit in the vineyard. This is a bold Sauternes that goes out of its way to please. (NM)  (2/2015)

91 points James Suckling

 A lively and dense Sauternes with some spice, dried apple and banana and chalky character. Oily and flavorful finish. Why wait? Drink or hold.  (2/2014)

90 points Wine Enthusiast

 0 Already well balanced between botrytis and fresh fruits, this structured wine could develop quickly. The acidity, pineapple and apricot flavors are up front along with a dry structure with great potential. Drink from 2019.  (5/2015)

Stephen Tanzer's International Wine Cellar

 Dark golden yellow. Very fresh aromas of grapefruit, peach and saffron. Dense, juicy and concentrated, with lovely purity and restraint to its apricot and peach flavors. Tactile and fleshy in the middle palate, then builds impressively on the back end, finishing supple and fine, but with the graceful framework typical of Barsac. Finishes moderately long, with a bright saline tang. Check out these impressive numbers: 6.7 g/l total acidity and 160 g/l residual sugar. (ID)  (7/2014)

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Price: $36.99
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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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