Apricot, marmalade and golden sweetness
Fantastic with Foie Gras (or own its own!) and in a handy 37.5CL half bottle too… This absolutely gorgeous sweet wine is the 2nd wine of Château Rieussec from Sauternes in Bordeaux, where it borders the world-famous Château d`Yquem.
The aromas are just made for sniffing. Enjoy complex apricot, marmalade and honey with hints of vanilla. When you can tear yourself away and take a sip, you get all of those flavours plus orange blossom, ginger notes and a golden sweetness followed by a gentle wash of acidity to freshen everything up. A real treat.
White, Sweet | 37.5CL |14.0% ABV
Food and Wine Pairing
Fantastic with Foie Gras which just melts in the mouth with the gorgeous sweetness of this drop of sunshine in your glass!
About the Producer
There are three main grape varieties used to make sweet Sauternes wine – Sémillon, Sauvignon and Muscadelle. The Sémillon has a ripeness and low acidity, Sauvignon adds the zip and freshness while the Muscadelle has the grapey ripeness and extra sugars for complexity in the final sweet flavours.
Château Rieussec uses all three for its gorgeous sweet wines and this Les Carmes de Rieussec has all of the ingredients of the Château wine but is created to be drunk younger and in a fresher style.
The magic ingredient that makes these magnificent sweet wines is the botrytis cinerea fungus or Noble Rot, which reduces the water content in the grapes taking their sweetness and acidity concentration to extraordinary levels. As each bunch is affected differently the process of picking the optimally concentrated grapes can involve painstakingly going through the vineyard to harvest by hand. Only small amounts of these lovely wines are therefore made each vintage for our pleasure.
Ageing in new oak barrels for up to 18 months gives extra complexity and vanilla flavours when young to add to the deliciousness. Serve small amounts chilled from the fridge in normal wine glasses and let the wine open up to show all its glorious fresh sweetness as it warms up in the first 5 minutes or so…
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: firstname.lastname@example.org
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Wine: Carmes de Rieussec, Sauternes
Sub Region: Sauternes
Colour: White, Sweet
Grape Variety: Sauvignon Blanc, Muscadelle, Semillon