Château Sigalas Rabaud, 1er Cru Classé, Sauternes, 2004

  Château Sigalas Rabaud

Château Sigalas Rabaud, 1er Cru Classé, Sauternes

Produced from 85% Semillon and 15% Sauvignon Blanc and aged in oak for 18 months, the 2004 Sigalas Rabaud is a beautifully balanced and gently nuanced example. 2004 was not a year blessed with an abundance of botrytis, so the flavour profile veers towards white fruits, pears, blossom and just a hint of acacia honey. There is ample sweetness and enough mouth-coating viscosity to cope with most desserts. As one would expect from this noble Premier Cru Classé, there is intensity, clarity and a beautiful acidity that leaves the palate refreshed and yearning for more. This is absolutely à point now and will continue to drink until 2025+.

Contains Sulphites.

About Château Sigalas Rabaud

Siglas Rabaud is a 1er Cru Classé, located in the appellation of Sauternes. It is the smallest first growth with a plot of 14 hectares located within 500 meters of Chateau d’Yquem. The soil is silica-gravel that lies on a layer of clay. Three prominent characteristics of Siglas Rabaud are floral, lime blossom notes and aromas of white fruit, stoned fruit and citrus. It is said that these are some of the most ‘feminine’ wines from the Sauternes commune.

Appellation: Sauternes

Three grape varieties are planted: Sémillon, Sauvignon Blanc, and Muscadelle. Sémillon is the principal grape, because it is especially susceptible to noble rot, Sauvignon is used for its naturally high acidity, whilst tiny proportions of the capricious Muscadelle are used for aromatic qualities. Sweet wine has been made here at least since the late 18th century. Its position is unique, close to two rivers, the broad Garonne and its small tributary, the Ciron. In autumn, the cool Ciron waters flow into the warmer tidal Garonne, evening mists develop that envelop the vineyards until late morning the following day, after the sun has burnt the mist away all that is left is moisture on trhe grapes that encourages noble rot or Botrytis cinerea. This fungus attacks grapes, causing them to shrivel, concentrating flavour sugars and acids. The wines were classified in 1855, the most prominent of which is Château Yquem, whose yields even in a vintage where noble rot is prominent, reach no more than 10 hl/ha.

Grape Blend: Semillon | Sauvignon Blanc

Semillon is blended with Sauvignon Blanc to produce the great sweet botrytis-affected wines of Bordeaux in Sauternes and Barsac, the Sauvignon adds aroma, fruit and freshness to the rich fleshy Semillon. Semillon is at its most illustrious in the humid atmosphere of Sauternes and Barsac, where it is susceptible to Botrytis rot, which helps concentrate the fruit sugars, acids and flavours, producing some of the most luscious, sweet long-lived wines in the world. The most renowned example is Château d'Yquem, though there are a plethora of estates throughout the region whose wines come close in quality.