2011 Sigalas-Rabaud, Sauternes

SKU #1159700 96 points James Suckling

 Wow. This Sauternes shows an amazing intensity of dried pineapple, mango and spicy botrytis. It really shakes you. Full body and very sweet, but with an intense, wild finish of everything. Speechless. Best ever from here. Hard not to drink it now, but better in 2020.  (1/2014)

94 points Wine Enthusiast

 Dry and spicy with layers of sweet, textured honey, this is a complex, structured wine. It has acidity, with pineapple and ripe apple flavors that are laced together with wildflower honey. The inner core is firm and dry. The wine will be ready to drink from 2018. (RV)  (5/2015)

93 points Wine Spectator

 This has superb cut, with bitter almond and citrus notes lining the core of pineapple, mango and white peach flavors. The lush, ginger-accented finish has terrific vibrancy. This should stretch out nicely. Best from 2018 through 2035. (JM, Web-2015)

92 points Stephen Tanzer's International Wine Cellar

 Bright yellow-gold. Very pure aromas of lemon, guava, mango, minerals and fresh flowers are lifted by spicy botrytis. Sweet, rich and seamless, with smoky flavors of pineapple and grapefruit. Very long on the aftertaste, which showcases pure, spicy citrus and apricot notes. (ID) 92+  (7/2014)

91 points Decanter

 Smoky apricot and mandarin nose. Good attack, sweet and pungent, this is supple rather than racy, with purity of fruit and a long, spicy finish. (SB)

91 points Robert Parker's Wine Advocate

 Pale lemon-gold in color, the 2011 Sigalas Rabaud is seductively scented of musk perfume, honeyed peaches and dried mango slices with touches of crushed rocks and brioche. Multilayered in the unctuously fruited mouth, it has a decadently satiny texture countered by seamless freshness, finishing long and savory. (LPB)  (8/2018)

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Price: $49.99

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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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