Friday, December 2nd, 2022
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The Real Nectar of the Gods
Two Perfectly-Aged Sauternes for the Holidays:
#1. 2007 Chateau Suduiraut Sauternes
Lowest Price in CA by a Massive Margin
Chateau d'Yquem's Neighbor
Pristine Bottles in 6-Pack OWC
12 BOTTLES LEFT
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#2. 2011 Chateau Coutet Barsac
Lowest Price in the Country by a Massive Margin
Pristine Bottles in OWC
12 x 750mL Bottles Left
36 x 375mL Half-Bottles Left
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Vivino & CellarTracker users are in love: |
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Dear Artisans,
Forget mead—the Greeks would have called this bottle of Sauternes the Nectar of the Gods, had it existed back then.
This Sauternes is so far beyond any human's comprehension of dessert wine. You must experience it yourself! Made up of Sémillon primarily, with a small percentage of Sauvignon Blanc and Muscadelle grapes that have all been infected by "Noble Rot" in the vineyard, these are full-bodied, sweet, late-harvest wines. The primacy of Sémillon is due to its thin-skinned structure which makes it an easy target for noble rot. Sauvignon Blanc contributes a generous dose of acidity, balancing out the lower acidity of Sémillon. The more rare Muscadelle may also make its way into the region's sweet wine blends and is noted for its floral character. Sauternes exhibit a broad range of flavors including intense notes of honeyed apricot, butterscotch, caramel, coconut, mango, ginger, marmalade, and citrus themes, along with tropical fruit, honeysuckle, and toasted baking spices. As Mr. Martin continued, "at least consider opening a bottle of Sauternes to refresh your taste buds about how wondrous they can be, then stick it in the fridge and enjoy a glass throughout the week."
According to the New York Times' wine writer, Eric Asimov, producing Sauternes is a risky endeavor:
"Not only must the grapes ripen fully until near bursting with sugar, but farmers must also hope the weather attains just the right balance of humidity and autumn breezes to produce Botrytis cinerea, the fabled noble rot, whose spores attack the grapes, absorbing water, shriveling skins and reducing healthy bunches to ghastly, desiccated masses. Out of this ugliness comes rare beauty, gorgeously extravagant, honeyed wines in which sweetness is balanced with acidity. At their best, they can age for decades."
These wines are not just meant for dessert, either: Sauternes are known as elegant food wines, pairing beautifully not only with classics such as blue cheese and foie gras but equally well with Sichuan food, dishes with orange or mandarin, salty foods like Serrano and Parma hams, Peking duck and even fried foods. Recently Food & Wine and Decanter magazines and the New York Times wine column wrote about the joy of Sauternes.
Chateau Suduiraut is ranked as Premier Cru Classé (French, "First Growth") in the original Bordeaux Wine Official Classification of 1855. Their vineyards border those of the famed Chateau d'Yquem. The property has a long history stretching back to the 15th century, although only a solitary wing remains of the original chateau, as it was destroyed by the Duc d'Eperon in the 16th century. The present chateau was built in the 17th century by the Suduiraut family.
Here's what Antonio Galloni had to say about Sauternes for the 2007 vintage:
"The top 2007 Sauternes and Barsacs are some of the best in memory with heaps of smoky, marmalade-infused botrytis making for some of the more opulent, almost raisined, rich sweet wines of the last twenty years. The 2007s will prove very ageworthy as well. Readers who prefer more refined Sauternes and Barsacs that are less intensely marked by noble rot will prefer other great vintages such as 2011 or 2014. That wines as good as the 2007s were even possible in a difficult year is a testament to the hard work and passion of the top producers in Sauternes and Barsac."
Since 1992 Suduiraut has been owned by AXA which also owns Chateau Pichon-Longueville in Pauillac and Chateau Petit-Village in Pomerol. Their 90 hectares of vineyards are planted with 80% Sémillon and 20% Sauvignon Blanc. The grapes are harvested in several passes and are fermented in 50-hectolitre stainless steel tanks. The wine is then aged in small barriques (33% new) for 24 months.
This is a powerful, complex, and beautifully harmonious wine. We find that, counter-intuitively, it's not the best pairing with dessert, due to its high sugar levels — you'll have a much better experience when paired with salty or spicy cuisine and of course, cheese.
These delicious sweeties are available in full-size (750 mL) bottles but we have only 12 bottles left of each. We have 36 half bottles of the Coutet.
Cheers,
—James Tran
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2011 Chateau Coutet Barsac Sauternes Premier Cru Classé
97 Points - Wine Spectator:
"White peach, pineapple, white ginger, orange zest and green fig notes are clear and racy, while green almond, brioche, pear and yellow apple details wait in reserve. Offers stunning range and polish, showing terrific energy and cut on the finish. This just makes you feel special when you drink it. An estate that has been rising steadily for a while now. Best from 2016 through 2035. 2,915 cases made." - James Molesworth (Mar 2014)
96 Points - Wine Enthusiast:
"Well balanced, this gorgeous ripe wine is packed full of fresh yellow fruits, ripe oranges and lemon. The fruit counterpoints the generous, dense structure, offering the dry core of botrytis. Acidity gives a line of freshness at the end. Drink from 2020." - Roger Voss (5/1/2015)
95 Points - Decanter:
"Medium gold. The nose has opened up impressively, with sumptuous aromas of mandarins, apricot and pineapple. The attack is intense and racy thanks to the vibrant acidity, and shows little sign of evolution. It's very sweet and concentrated, but there's no heaviness thanks to the acidity and the balance of the wine. The oak is well integrated and the finish is as focused and pure as the attack. Very long. (Drink between 2021-2040)" - Stephen Brook (May 2021)
95 Points - Vinous:
"Bright golden yellow. Ripe tropical fruit, peach, marzipan and honey on the captivating nose, complicated by ample botrytis of crystalline purity. Big, dense and suave on the palate, with rich, ripe peach and apricot flavors lifted by a bright floral note. Finishes very long and creamy, with hints of earth and herbs. With 6 g/l total acidity and 155 g/l residual sugar, this marvelously balanced wine magically combines power and refinement. Another great Coutet in the making." - Ian D'Agata (June 2014)
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12 bottles left
36 Half-Bottles Left
Lowest price in the USA for both
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Our Sale Prices:
$82.97 btl (750 mL)
$47.97 btl (375 mL)
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2007 Chateau Suduiraut Sauternes Premier Grand Cru Classé
97 Points - Wine Enthusiast:
"Powered by dry botrytis, this is a wine with immense potential. It has weight, complexity and richness, all under the cloak of botrytis. To leaven the power, there is acidity, but this is certainly for aging." - RV (6/1/2010)
95 Points - Wine Spectator:
"Dried lemon and floral aromas lead to loads of botrytis spice and bitter lemon peel in this young, full-bodied sweetie, with hints of lively lime and honey. Medium sweet. Very intense. Best after 2014." - JS (3/31/2010)
94 Points - Robert Parker:
"The 2007 Suduiraut is a Sauternes that is just beginning to "motor" as it approaches its tenth birthday. The bouquet is much more open than when I last tasted this wine in 2011, with upfront honey, lemon rind and apricot blossom aromas that pack a punch. The palate is powerful and intense, layers of honeyed fruit, crisp acidity and the Sauvignon Blanc component now giving way more to Sémillon. This is a Sauternes of width and girth and as such it deserves another decade in bottle. Just superb. Tasted July 2016." - Neal Martin (Oct 2016)
94 Points - Vinous:
"The 2007 Suduiraut was cropped at 16hl/ha. It has a similar bouquet to the bottle I last encountered in 2016. It opens gradually with scents of dried honey, apricot blossom and a touch more melted wax than I recall. The palate is very well balanced with intense botrytised fruit, a fine line of acidity, perhaps just a little drier than it was a couple of years back, though developing intriguing notes of mandarin, tangerine, white pepper and Clementine. It is drinking beautifully now although it will clearly continue to age gracefully over another two decades. 131gm/L residual sugar. Tasted at the Suduiraut vertical at the château."
18 / 20 Points - Jancis Robinson:
"Mid gold. Complex, vegetal but interesting. Weight and ruffle of botrytis and strong orange peel note, proper stuff, great!! Just a little bitter citrus peel at the end."
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12 bottles left
Lowest price in California
Retail: $100.00 btl
Lowest CA: $97.99 btl
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