2001 Ch. de Rayne-Vigneau, Sauternes

2001 Ch. de Rayne-Vigneau, Sauternes

Product: 20018122832
2001 Ch. de Rayne-Vigneau, Sauternes

Description

The Rayne Vigneau has a lifted bouquet with honeycomb, dried pineapple and dried quince that gains intensity with aeration. The palate is ripe and spicy on the entry with mandarin and Seville orange marmalade. There is very good weight and cohesion here, long and gently spiced on the finish. The estate has produced superior wines in recent years, but there is still plenty to enjoy here, even if it lacks the sophistication of some of its peers.
Neal Martin - 31/10/2014

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About this WINE

Chateau de Rayne Vigneau

Chateau de Rayne Vigneau

Owned by SC du Château de Rayne-Vigneau (Mestrezat), this 79 ha property produces on average 20,000 cases per year. Located in the south of the Sauternes appellation, next to Ch. Lafaurie-Peyraguey, the property shares a similar climate to that enjoyed by Sauternes. Hotter and more humid than the Médoc, autumnal early-morning mists, triggered by the meeting of the tributary Ciron and the river Garonne, create ideal conditions for the development of `botrytis' on the grape skins.

The vineyards (Sémillon 75%; Sauvignon Blanc 23%; Muscadelle 2%) are situated on a mound close to and overlooking `le Ciron' tributary. The wines ferment in double-lined, stainless steel vats before being transferred into oak, 60% new, for 18 months. In 1855 it was classified as a 1er Cru Classé.

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Sauternes

Sauternes

Sauternes is where arguably the world's finest sweet white wines are produced. The Sauternes appellation actually consists of five communes: Barsac, Preignac, Bommes, Fargues and Sauternes itself. Barsac is also an appellation in its own right.

Sauternes literally has an atmosphere different from any of the other major communes. At the southern tip of the Graves,close to the Garonne, not only is the land hillier and decidedly more bucolic but it also enjoys a specific mesoclimate of evening autumn mists which linger until well into the following day, unless burnt off by warm sunshine.

The mists are caused by the cool, spring-fed waters of the Ciron River meeting the warmer tidal Garonne, and the result is an ideal environment for the growth of the mould botrytis cinerea. When its arrival is felicitous, it feeds on the water in the ripe grapes, dehydrating them and leaving sweet, shriveled fruit.

Other regions in Bordeaux (ie Cadillac, Loupiac) produce wines in a similar style from the same method, but none achieve the profundity and complexity of Sauternes.

Recommended Châteaux : Ch. D'Yquem, Ch. Climens (Barsac), Ch. Suduiraut, Ch. Rieussec,  Sigalas- Rabaud, Ch. Coutet (Barsac), Ch. de Fargues, Ch. Lafaurie-Peyraguey, Ch. Doisy-Védrines (Barsac), Chateau Partarrieu, La Tour Blanche

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Sauv.Blanc & Sémillon

Sauv.Blanc & Sémillon

The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.

In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.

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Reviews

Customer reviews

Wine Advocate90/100
jancisrobinson.com17.5/20

Critic reviews

Wine Advocate90/100
The Rayne Vigneau has a lifted bouquet with honeycomb, dried pineapple and dried quince that gains intensity with aeration. The palate is ripe and spicy on the entry with mandarin and Seville orange marmalade. There is very good weight and cohesion here, long and gently spiced on the finish. The estate has produced superior wines in recent years, but there is still plenty to enjoy here, even if it lacks the sophistication of some of its peers.
Neal Martin - 31/10/2014 Read more
jancisrobinson.com17.5/20
Paler than many with butterscotch aromas and some savour and toast. Lovely richness and depth. Glossy sophisticated stuff with an appetising savoury finish.
Jancis Robinson - jancisrobinson.com, March 2011 Read more