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Sauternes and Barsac Tasting
at the Vermillion in New York City
September 16, 2009
at the Vermillion in New York City
September 16, 2009
Each producer poured a wine from a current vintage and another wine from
a previous vintage. 
The majority of the younger wines were from 2005 however, there were a couple from 2006. 
The most common older vintage was 1999 with several even older. The young wines have intense fruit flavors of
apricot, pineapple and pear
along with honey, toffee, pie crust and spice. They are delicious now but will develop into even more complex wines with aging. The older wines had a beautiful amber color and
showed just how great an aged Sauternes can become. These wines have even more complex flavors and that quality
that only botrytis affected grapes can produce. They are balanced with 
acidity and show no signs that they have reached their peak yet. They are exciting to drink now and will continue
to improve.
The majority of the younger wines were from 2005 however, there were a couple from 2006. The most common older vintage was 1999 with several even older. The young wines have intense fruit flavors of
apricot, pineapple and pear along with honey, toffee, pie crust and spice. They are delicious now but will develop into even more complex wines with aging. The older wines had a beautiful amber color and
showed just how great an aged Sauternes can become. These wines have even more complex flavors and that quality
that only botrytis affected grapes can produce. They are balanced with acidity and show no signs that they have reached their peak yet. They are exciting to drink now and will continue
to improve. |
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