Château Rieussec 2010

The year 2010 is a great vintage for the Sauternes vineyard. The months of July, August and September were very dry with nice daytime temperatures and cool nights, an ideal scenario for the slow and complete maturation of the grapes. The development of noble rot occurred at the right moment, as soon as the grapes were ripe, i.e. sufficiently sweet but still acidic and potentially fruity. There was an alternation of small rains favorable to the installation of the fungus and drier periods which concentrated the berries. This element was a determining factor in the success of the vintage.

Blend of the 2010 vintage : 92% Sémillon, 5% Sauvignon blanc, 3% Muscadelle

The color is a beautiful golden yellow, very sustained and brilliant.

The nose offers generous notes of roasted yellow fruits, exotic spices, flowers and vanilla wood.

The attack is fat and complex, revealing a wine of superb freshness and supported by a beautiful acidity. It reveals candied fruit and roasted apricot flavors, as well as cinnamon and clove. The finish is long, with a balanced and persistent sweetness.

Food and wine pairing:

Château Rieussec 2010 can be paired with both fish and meat dishes. Take the time to enjoy it with duck with orange sauce, pork marinated in spices or chicken with cream and morels. For fish, it will be perfect on a crispy monkfish with sweet and sour sauce, a lobster with mango sauce or scallops in terrine.

It will be very good with blue-veined cheeses, such as Auvergne blue, Bresse blue, Fourme d'Ambert or Roquefort.

For dessert, it can be a wonderful match for a lemon meringue pie, a crème brûlée or any type of spicy dessert such as rice pudding with turmeric or a dark chocolate and ginger moelleux.

Cellaring potential and tasting:

Château Rieussec 2010 has very good aging potential, as great Sauternes can skillfully age for decades. Its peak will be reached between 2030 and 2035, and even beyond.

However, it lends itself wonderfully to tasting now. To do so, take care to place the bottle the night before in the serving room at room temperature. Open it at least 5 to 6 hours before tasting.

The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.