COLOUR
White
TYPE
Dessert
VINTAGE
2019
GRAPE
Sémillon, Sauvignon Blanc, Muscadelle
PRODUCER
Château Rieussec
REGION
Bordeaux
CHARACTERISTICS
Body
Full
Sweetness
Sweet
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Carmes de Rieussec is the highly acclaimed second wine of Château Rieussec, a prestigious Premier Grand Cru Classé estate in Sauternes. Owned by Domaines Barons de Rothschild (Lafite) since 1984, the estate's history dates back to the 18th century when it belonged to the Carmelite Monks of Langon. Situated on a gravelly clay-limestone crest contiguous with Château d'Yquem, the vineyard benefits from a unique microclimate that fosters the development of Botrytis cinerea (noble rot). Carmes de Rieussec is crafted with the same meticulous standards as the Grand Vin, offering a vibrant, approachable, yet deeply complex expression of the appellation.
ALCOHOL
14.0%
AVG. PRICE
€35
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-12°C
INTERESTING FACTS
Fact 01
The wine's name pays tribute to the Carmelite Monks of Langon, who owned the Rieussec estate in the 18th century.
Fact 02
Unusually for Sauternes, 100% of the vineyard is grass-covered to manage vine vigor and soil health.
Fact 03
In 2021, the estate introduced a modern bottle made of 95% recycled wild-glass with a reusable yellow crown-cap.
Fact 04
The estate's yields are so low that local winemakers say a single vine produces only one glass of wine.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Carmes de Rieussec mirrors the rigorous standards of the Grand Vin. Harvesting is performed entirely by hand, requiring multiple successive passages (tries) through the vineyard over six to eight weeks to select only perfectly botrytized grapes. Yields are exceptionally low, often under 15 hectoliters per hectare. After a gentle pressing, the must is fermented in French oak barrels, with different parcels vinified separately. The wine is aged on its fine lees with regular stirring (bâtonnage) before being racked, blended, and aged for 12 to 18 months in French oak barrels.
