2013 Rayne Vigneau, Sauternes (375ml)

SKU #1266364 92-94 points Robert Parker's Wine Advocate

 The 2013 Rayne-Vigneau, picked from September 21 until October 30 over four tries, is being blended from 28 lots and sees 40% new oak. It is still showing quite conspicuous oak on the nose, although there is clearly sufficient honeyed fruit to support it. With continued aeration, it reveals attractive but subtle almond and spice scents. The palate is well-balanced with a lively honeyed entry. This is already very cohesive, with fine delineation, and the finish is very composed, with a saltiness lingering on the aftertaste. It is a classic Rayne-Vigneau that should give a lot of pleasure after bottling. (NM)  (4/2014)

91-94 points Stephen Tanzer's International Wine Cellar

 Bright, pale yellow. Lively lemon, tangerine, mango and papaya aromas are complicated by menthol and smoky botrytis. Sweet, silky and suave, delivering enticing, very pure flavors of peach nectar, guava and honey. This offers plenty of volume and richness without excess weight and finishes with sneaky length. (ID)  (5/2014)

92-94 points Wine Enthusiast

 Barrel Sample. At this point in time, the wine is unfocussed. It has weight, a complex structure and attractive acidity, but the fruit is in hiding—it is there but not yet expressive. A wine for cellaring.  (4/2014)

94 points Wine Spectator

 This is gorgeous from start to finish, with toasted macadamia nut and coconut notes leading off, followed by a range of orchard and tropical fruit flavors, from yellow apple and white peach to mango and papaya. Totally seamless and delightfully unctuous. Best from 2018 through 2033. Tasted twice, with consistent notes. (JM)  (3/2016)

91 points James Suckling

 A dense and flavorful white with almond, cooked apple, and apricot pie aromas and flavors. Full body with medium sweetness and a flavorful finish. Drink now or hold.  (2/2016)

90 points Decanter

 Fresh and pure, this wine has lifted dried mango and apricot flavours. Layered and intense, there is wonderful precision and detail in this vintage.  (1/2016)

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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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