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Rieussec

1983 Rieussec (750ml)

1983 Rieussec (750ml)

1988 Rieussec (750ml)

2001 Rieussec (750ml)

2003 Rieussec (750ml)

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2001 Rieussec

Region: Sauternes
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Product Id:
 
10265
Size:
 
750ml

Price:
 
$250.00
In Stock:
 
4
 
Description
Rieussec-2001-750ml-Standard-Dessert Wine-Sauternes-France

Tasting Notes
Wine Spectator 100
Like lemon curd on the nose, turning to honey and caramel. Full-bodied, very sweet, with fantstic concentration of ripe and botrytized fruit, yet balanced and refined. Electric acidity. Lasts for minutes on the palate. This is absolutely mind-blowing. This is the greatest young Sauternes I have ever tasted.
Steve Tanzer's International Wine Cellar 95
Pale yellow-gold. Superripe nose dominated by honey and marzipan. Hugely ripe and deep, with compelling layers and depth of fruit. Superconcentrated, exotic flavors of apricot, minerals and coconut. Wonderfully chewy, thick and sweet, and extremely long on the aftertaste. A huge wine that will impress early but will really need a minimum of a decade to shed some of its baby fat.
Robert Parker 99
A monumental effort, the 2001 Rieussec boasts a light to medium gold color in addition to a fabulous perfume of honeysuckle, smoky oak, caramelized tropical fruits, creme brulee, and Grand Marnier. The wine is massive and full-bodied yet neither over the top nor heavy because of good acidity. With intense botrytis as well as a 70-75-second finish, this amazing Sauternes will be its apogee between 2010-2035.
Neil Martin, Wine Journal, eRobert Parker 94+
Tasted at the IMW Lafite seminar in London. The 2001 Rieussec has a very intense bouquet with lifted notes of lime cordial, tropical fruit, light honey and a touch of coconut, that patina of new oak very strong and rendering it very Yquem-like. The palate has a sweet almond and Turkish Delight-tinged entry. For me, it is just a little oaky (50-60% new) although there is very good weight and intensity. It just seems to miss personality and tension towards the honeycomb and almond paste finish. I remember being more astounded by this a few years ago, but that oak needs to become more assimilated into the wine. Tasted February 2012.
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