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History
In the 18th century, the Rieussec estate belonged to the Carmes de Langon monks. The confiscation of the estate during the revolution led to its public sale around 1790 as an ¡°object of national heritage¡± to Mr. Marheilhac, the period¡¯s owner of Château La Louvi¨¨re at L¨¦ognan.
For the 1855 classification, M. Mayne was the owner of the estate. The quality of the Rieussec soil earned its ranking as a first growth Sauternes and Barsac.After that date, Rieussec¡¯s history involves many changes of owners: Charles Crepin (around 1870), Paul Defolie (1892), Mr. Bannil (1907), then the Gasqueton family (owner of Château Calon-S¨¦gur at Saint Est¨¨phe), P.F. Berry during the war (an American citizen and brother of the Vicomte de Bouzet), Mr. Balaresque (1957) and lastly, Albert Vuillier (1971), who was passionate about Sauternes ¡°sweet wines¡±.Château Rieussec was acquired by Domaines Barons de Rothschild (Lafite) in 1984. The estate then included 110 hectares, including 68 hectares of vineyards. To enhance Château Rieussec¡¯s potential, stern measures were implemented, including meticulous sorting of seeds and fermenting in barrels, which provides a superior selection for blending fine wines. A new chai was built in 1989 to extend ageing in barrels.The fine wine was produced in far inferior volume in the 1990¡¯s due to a more meticulous selection, to the point that none at all was produced in 1993. In 2000, renovations to the ageing chais, construction of a fermenting chai, and the technological modification of the receiving and pressuring rooms also represented strides forward in a quality policy undertaken since 1985.
Nowadays¡¯ owner: Domaines Barons de Rothschild (Lafite)
Technique Information
Location: he Château Rieussec vineyard extends from the border of Fargues and Sauternes, adjacent to Château d¡¯Yquem on the east.
Appellation: Appellation Sauternes Controlee
Neighboring Chateau: Chateau d¡¯Yquem
Acreage: 130 hectares including 90 hectares of vineyards
Soil: gravel interspersed with lime.
Grape Varieties: S¨¦millon (90%), Muscadelle (3%), and Sauvignon Blanc(7%)
Château Rieussec(First Label): S¨¦millon(90-95%), Muscadelle, and Sauvignon Blanc (5-10%)
Carmes de Rieussec(Second Label): S¨¦millon(80-90%), Sauvignon Blanc and Muscadelle(10-20%).
Clos Labere/Château de Cosse(Second Label): S¨¦millon(80-90%), Muscadelle and Sauvignon Blanc(10-20%).
¡°"R" de Rieussec(First Label Dry White): S¨¦millon(50%), Sauvignon Blanc(50%).
Average age of the vineyard: 25 years.
Viticulture:
Winemaking: Wines are fermented in barrels. The yields are sorted and each parcel is identified and isolated in a batch of barrels, in order to judge whether or not it can be used in the fine wines after fermentation. Several tastings from each barrel are then performed in order to ensure a rigorous selection for the fine wine.The chais are located in the heart of the Château Rieussec vineyard at Fargues.
Château Rieussec(First Label): 18 to 26 months depending on the year, including 55% in new barrels.
Carmes de Rieussec(Second Label): 18 months in barrels.
Clos Labere/Château de Cosse(Second Label): 16 to 18 months in two year old barrels.
¡°"R" de Rieussec(First Label Dry White): Fermentation is performed 20% in new barrels and 80% in stainless steel tanks.
Production:
Brand: Chateau Rieussec(First Label)(A.O.C. Sauternes)
Carmes de Rieussec(Second Label)(A.O.C. Sauternes)
Clos Labere/Chateau de Cosse(Second Label)(A.O.C. Sauternes)
¡°R¡± de Rieussec (First Label Dry White)(A.O.C. Bordeaux)
Annually Production: Production of Château Rieussec, Carmes de Rieussec and Château de Cosse varies a great deal depending on the vintage, but on average it is of 10,000 cases per year. Rieussec also produces limited quantities of a white wine, the ¡°R¡± de Rieussec (2,000 cases per year on average).
Château Rieussec(First Label): Varies a great deal depending on the vintage, but on average is 6,000 cases per year (but no production in 1993 and low production in 2000 with just 3,000 cases)
Carmes de Rieussec(Second Label): 6,000 cases per year.
Clos Labere/Château de Cosse(Second Label): varies a great deal depending on the vintage, but on average is 1 000 to 5 000 cases per year.
¡°"R" de Rieussec(First Label Dry White): Limited quantities averageing 2,000-3,000 cases per year.
Character:
Château Rieussec(First Label): For several generations, Château Rieussec has been a leading name in Sauternes wines. As early as 1868, Charles Cocks remarked that ¡°Beyond any of the others, Rieussec produces wines that are very similar to Yquem wines¡±.
Carmes de Rieussec(Second Label): The second wine of Château Rieussec is selected according to the same standards as the first wine. Its constant feature is centred on a fine aromatic structure dominated by citrus aromas. The name, Carmes de Rieussec, relates to the monks of the Carmes de Langon, who were owners of the Rieussec estate in the 18th century.
Clos Labere/Château de Cosse(Second Label): The Château Rieussec second wine is selected from barrels that were not selected for the "Grand Vin". Clos Lab¨¨re has characteristics very similar to the "Grand Vin", but with shorter ageing in barrels. It may be enjoyed at a younger age than its "Grand Vin"counterpart. It possesses the typical characteristics of a fine Sauternes.The origin of the name Clos Lab¨¨re comes from a plot of grapevines called Lab¨¨re.
¡°"R" de Rieussec(First Label Dry White): The ¡°R¡± de Rieussec is produced on the Château Rieussec estate, a 1st growth Sauternes wine. The ¡°R¡± de Rieussec is composed of many of the same grapevines that produce Sauternes wine. Rieussec harvests begin by sorting out the healthy raisons to be used in ¡°R¡±.
Best vintages:
Awards: Château Rieussec was classified as First Growth in 1855 in the Sauternes appellation.
Website: http://www.lafite.com/eng/Bordeaux-Estates/Chateau-Rieussec
Serving Suggestion
Cellar Humidity and Temperature: 70-95%, 10£12¡æ
Serving Temperature: 8-10 ¡ãC
Optimal drinking and aging potential: Food match: Chestnut souffl¨¦ Souflee omelette with lemon.
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