critic reviews
Delivers on En Primeur tarte tatin and poached pear, this is opulent but with a blast of acidity coupled with a salted caramel kick. 14hl/h yield, Vincent Labergère director.
The 2023 Rayne-Vigneau seems to have closed up since I tasted it from barrel, scents of yellow plum, honey and beeswax reluctantly opening with aeration. The palate is well balanced with a mellifluous opening, quite effervescent toward the finish with honey, orange zest and subtle ginger notes. Very fine. A second bottle was more expressive.
A blend of 80% Semillon and 20% Sauvignon Blanc, the 2023 de Rayne Vigneau has 160 g/l of residual sugar and a pH of 3.71. It is pale lemon-straw in color and bounds out with exuberant notes of fresh mangoes, persimmons, and musk melon, leading to hints of wild fungi, honeycomb, and orange marmalade. The palate is wonderfully concentrated, bursting with tropical fruit flavors and earthy accents, supported by a refreshing backbone and finishing on a lingering, lemon-curd note.