Chateau de Rayne Vigneau – First Growth Sauternes
RELEASED 24th May 2011 – £322/case bottles or £338/case half bottles
Bill Blatch: As usual, this presents a high tone of bright, mineral fruit and acidity that belie the actually quite rich base. Completely blended very early, this wine has evolved in barrel as a total blend, which may account for the persistent awkwardness of the rather bitter acidity to meld into the richness beneath. But I suspect it will become one of the greater RVs of recent times in the more nervous, tensile style, as it evolves in barrel.
Decanter: 18.5/20 – Noble nose, with tea and white flower undertones (often found in 2010), more Vouvray or Riesling-like than traditional Sauternes, superb purity, great level of sugar but also perfect oily texture, very long and complex aftertaste, a great wine form this great terroir and a challenger for the best First Growths. Drink 2020-2050.
Jancis Robinson: 16/20 -Drink 2018-2028. Greenish gold. Not that pure on the nose. Lots of sweetness. Quite aggressive acidity. Very fresh but well done. Chewy. Residual Sugar 133 g/l, Total Acidity 4.1 g/l, Alcohol 13.8%.
Asian Palate: 94-95/100 – The 2010 Rayne-Vigneau has a very aromatic and sweetly appealing nose, with notes of dried flowers, candied orange and lemon peel, and dried apricots. This is a delicious, complex Sauternes with wonderful depth of flavour, a lively acidity and layers of gorgeous fruit – rich but not cloying, and intense without heaviness. Simply gorgeous.
Neal Martin: 89-91/100 – The Chateau Rayne-Vigneau shows a slight chalkiness on the nose that remains very tight despite coaxing from the glass. The palate is medium-bodied with mango, guava and passion fruit on the entry, broadening out nicely across the palate with a spicy edge, although the finish is, at present, just a little too linear, when I expected fireworks. Hopefully this will develop more volume and chutzpah in barrel.
Wine Enthusiast: 93-95/100 – A ripe, balanced wine, the acidity casting a light over the rich apricot, mango and apple juice flavors. Spiced with wood, never excessive.
James Suckling: 92-93/100
Tim Atkin: 91/100
Jeremy Williams: 91-93/100 – Pale gold; fresh, some grass and hedgerow; honey at the back; nice and firm palate with good acid and life. Feels really good. Tasted 5 April 2011 [Second tasting] Pale gold; butter and wax, some botrytis; cream and honey; attractive; sweet palate, ripe and creamy with butter and honey notes; good density and richness. Excellent.
Rene Gabriel: 19/20
Jane Anson: 87/100 – Good twist between sweetness and acidity, although the mid-palate doesn’t quite bring everything together. Drink 2018-2030
Matthew Jukes: 17/20
Jean-Marc Quarin: 16.5/20
Chris Kissack: 16.5-17.5/20 – Residual sugar 133 g/l. Beautiful creamed fruit nose here, full of pineapple and confit yellow plum. Certainly very expressive. A very concentrated palate, rich and quite viscous in terms of texture, but with a fine blood-orange citrus-acid streak through it. Very fat through the middle, plenty of botrytis texture here, but it keeps its fresh, balanced, creamy composition. Spicy, honey, beeswax fruit finish here, with cleansing, tingling acidity. This is lovely.