Think you know Sauternes? Discover Château Rieussec 1er Grand Cru Classé 1855. Think again.
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The 2021 vintage at Château Rieussec began with a harsh frost that left its mark on the vines. Spring was calmer, but a rainy summer demanded vigilance in the vineyard. By mid-September, fog and rain helped noble rot set in, though yields remained low.
Grapes were hand-picked and gently pressed. Semillon fermented in new barrels, Sauvignon in slightly used ones. Each plot was kept separate, with fermentation stopped early to preserve balance. The wine rested on its lees with gentle stirring until mid-December, then blended and aged for about 18 months in barrels.
The wine opens with rich aromas of dried fruit and roasted pineapple, enhanced by notes of toast and smoke. The palate is fresh and smooth, with a gentle sensation of exotic fruits like papaya and mango.
The 2023 vintage for R de Rieussec saw a calm winter, tropical early summer, and hot spells later on. Still, the vineyard’s diverse terroirs delivered grapes of outstanding quality.
Sauvignon was picked early for freshness, Sémillon later for structure. After gentle pressing, Sémillon was aged in oak, Sauvignon mostly in stainless steel to keep its aromatic purity. The wine matured on lees for six months before blending.
The result is a dry white wine of striking purity, where citrus, floral, and white-fleshed fruit notes mingle with a touch of saline minerality. The palate is silky and vibrant, with harmonious richness—ready to enjoy now or age for later.
The 2011 vintage at Château Rieussec had a challenging start. Dry months and high temperatures demanded close attention to control powdery mildew. Rain in late summer brought just enough moisture for noble rot, and a warm autumn allowed for slow, selective picking through early November.
Grapes were gently pressed and settled before fermenting in new oak. Fermentation was stopped to keep a balanced sugar-alcohol level, and the wine aged for a little over two years in barrels.
It shows an intense golden hue with hints of honeysuckle and acacia. Full-bodied and balanced, combining residual sweetness and freshness. The finish is long, with a subtle bitterness that enlivens the flavours.
The 1999 vintage at Château Rieussec unfolded at a brisk pace, with early growth and alternating heat and humidity.
The first sweet grapes were harvested as early as the end of August, showing impressive concentration. After a brief pause, picking resumed in October and moved swiftly to capture the optimal ripeness. Fermentation took place in barrels, followed by an extended 30 months of ageing, with over half in new oak.
In the glass, the wine displays a scarlet-tinged golden colour and a complex bouquet of vanilla, honeyed and cooked fruits, and floral notes. The palate is rich and luscious, with a distinctive liquorice finish for a long and graceful evolution.
The 2022 vintage for Carmes de Rieussec began with a cool spring that slowed growth, but late pruning helped protect the vines from frost. A warm, dry summer followed, and once botrytis arrived, it allowed for a clean, focused harvest.
Grapes were gently pressed and fermented by plot in new barrels. After resting on lees with stirring until December, the wines were blended and aged for about a year.
A powerful, expressive nose opens with a candied apricot blend and a floral hint of rose. The palate is smooth and elegant, with sweet fruit and a fresh, delicate finish—charming and easy to enjoy.
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Experience Paris in a new light with Mathieu Crosnier, our Vineyard Manager. From midday to midnight, Mathieu explores a wide array of fresh flavours at the city’s finest restaurants, uncovering new pairings for Château Rieussec. Its 'Noble Rot' enhances not just grapes, but perceptions — transcending clichés and reputations.
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He’s only been there a short while, but Chef Pierre Seiwe has already won the hearts
of the neighbourhood: the WhatsApp group of 'les mères du 7ème' (the mothers of the
7th) rave about the place. This unlikely mix of 'grande bourgeoisie' and hipsters
venturing out from the Right Bank is the perfect audience for Seiwe’s fusion
cuisine.
We love the warm, harmonious colours of the tapestry on the walls, inspired by the
work of American artist Heather Chontos.
Ris de veau (sweetbreads) may not have been our first choice, but we trusted Chef
Seiwe’s recommendation. As Mathieu uncorked the 2021 Rieussec, the chef explained
why the wine was the ideal match for his ris de veau.
Tasting it, we all had to agree. Here were two icons, breaking the mould, coming
together in a surprisingly perfect pairing.
The sweetbreads were as rich as they should be, but then the hibiscus mustard seeds
and baobab powder cut through the fat, adding unexpected acidity and freshness.
The wine’s surprisingly long finish of dried fruits and nutty almonds added a new
layer of complexity — a flavour that was irresistibly moreish.
We could have had seconds…we definitely need to come back.
First, it was a feast for the eyes: whelks, periwinkles, and a great variety of
oysters. Then we tucked in, comparing the merits of those sumptuous oysters. Fines
de Claire number 2, Gillardeaux number 3, or the old favourite of the Tsar straight
out of Cancale, the Tsarkaya? We thought we could have another dozen of the Ostra
Régal, an Irish gem that combined an iodine taste and a nutty finish.
Our R de Rieussec 2023 went with them all, its subtle flowery and peachy notes
working wonders and keeping us going from one seafood delight to the next.
Thibault Repéto radiated a warmth that filled the space, which was simply but elegantly furnished. It seemed as if the intense and golden Château Rieussec 2011 had inspired Thibault. He was animated, excited to share his thoughts on how the wine’s delicate woodiness and freshness paired with his menu. As we followed him into the kitchen, our appetites were swiftly awakened by the sight of our delicate starter being prepared — a mushroom tartlet topped with a horseradish mousse.
Back in the cosy ambience of the restaurant, we settle into the plush velvet bench tucked into one of its inviting corners. The tartlet was fresh, woody, creamy and the horseradish gave it the right kick, while calling for the bold honeyed notes of our 2011 Chatêau Rieussec.
Next, Chef Thibault Repéto served us his take on duck magret Rossini, lifted by a light citrus sauce that tied the foie gras and meat together beautifully. The 2011 vintage met it effortlessly —its notes of stone fruit, spice, and a touch of honey echoing the richness of the dish, while a subtle acidity kept everything in balance.
The cocktail, Orchard Delight, is a minimalist blend: young Calvados for tension,
fresh lemon juice for acidity, and Carmes de Rieussec 2022 as a fruity and floral
backbone. Mixed gently in a stirring glass to preserve its aromatic structure, the
wine brought notes of rose, lychee and white flowers that sang above a compote-like
base.
The lemon softened the sweetness, and the calvados added a brisk orchard depth. A
surprising twist highlighting the accessible freshness of Carmes de Rieussec without
masking its charm.
With it, we lit a Davidoff Winston Churchill Late Hour, a favourite of the great man himself. 'It’s a cigar that evolves over time,' said Maxime Simonneau, owner of Gentlemen 1919. 'You start with hay and leather, move through toasted spices and mushrooms, and end with black pepper and dark roast coffee. With a vintage Sauternes like Château Rieussec 1999—there was a moment of pure alignment.
The cigar speaks of the forest, and the wine replies with saffron, underwood and golden fruit.’ The match was rich, slow, complex—exactly what a night-out in Paris should feel like.
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