Château Rieussec 2003

Characteristics and tasting advice for Château Rieussec 2003

Tasting

Color
The color shows a deep golden yellow hue with amber and copper highlights, reflecting the vintage’s exceptional concentration and its harmonious evolution.

Nose
The nose reveals remarkable aromatic richness, dominated by notes of candied apricots and acacia honey. With aeration, nuances of vanilla, ginger, and toasted almonds emerge, alongside hints of marmalade, quince, and tropical fruits such as mango and pineapple. Floral and mineral accents round out this complex bouquet.

Palate
On the palate, the wine is sumptuous and full-bodied, with a silky, honeyed texture. Its generous sweetness is perfectly balanced by lively acidity that brings freshness and elegance. Flavors of candied fruit, caramel, and apple tart unfold harmoniously, supported by spicy notes of nutmeg and dried honey. The long, persistent finish leaves impressions of salted butter caramel and candied fruit.

Food and wine pairings
This Château Rieussec 2003 pairs beautifully with semi-cooked or pan-seared foie gras. It also enhances blue-veined cheeses such as Roquefort, whose saltiness contrasts harmoniously with the wine’s sweetness. For dessert, it is a perfect match for tarte Tatin, apricot-based creations, or pastries with caramelized fruit and almonds.

Serving and cellaring
Château Rieussec 2003 is ideally enjoyed at a temperature between 10 and 12°C. Opening it 30 minutes to 1 hour before serving allows the wine to reveal its full aromatic complexity. This vintage can be cellared until around 2045, provided it is stored under optimal conditions, away from light and at a stable temperature.

A vibrant and refined Sauternes

The estate
In the heart of Sauternes, in Fargues in Gironde, Château Rieussec has been one of the benchmark sweet wines of Bordeaux since being classified as a Premier Grand Cru in 1855. Owned by Domaines Barons de Rothschild (Lafite) since 1984, the estate is run by Baron Éric de Rothschild. Benefiting from an outstanding terroir and traditional Sauternais viticulture, it highlights Sémillon, complemented by Sauvignon Blanc and Muscadelle, with harvesting in successive passes guided by the development of botrytis.

The vineyard
The Château Rieussec vineyard covers around 93 hectares on the border of the communes of Fargues and Sauternes, occupying one of the highest sites in the appellation. The soils are made up of sandy-clay gravels offering exceptional drainage, encouraging optimal development of noble rot. The average vine age exceeds forty years, ensuring a profound expression of the terroir. The proximity of the Ciron, whose cool waters mingle with those of the Garonne, creates the morning mists essential to the formation of botrytis cinerea.

The vintage
The 2003 vintage stands out for exceptional weather conditions. June was the hottest month recorded since 1896, ushering in a season marked by intense heat and remarkable sunshine. These high temperatures promoted an exceptional concentration of sugars in the berries. September rainfall then enabled uniform, optimal development of noble rot. Harvest took place between September 17 and October 1, a relatively short period reflecting the grapes’ even ripeness. This vintage is considered a benchmark for the Sauternes appellation.

Winemaking and aging
The grapes for Château Rieussec 2003 were hand-harvested in successive passes, making it possible to select only berries affected by noble rot. After gentle pneumatic pressing, the musts were clarified by cold settling before being transferred to French oak barrels. Alcoholic fermentation took place in barrels, with an annual renewal of around 50 to 55% of the barrel stock. Fermentation was stopped at 14% alcohol to preserve the balance between sweetness and freshness. Aging continued in barrels for between 18 and 26 months, allowing harmonious integration of oak-derived aromas and a complex evolution of the wine.

Grape varieties
Sémillon (91%), Sauvignon Blanc (6%), Muscadelle (3%)