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Chateau Rieussec, Sauternes, 1988

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This is the vintage the man who ran Rieussec picked as his own favourite: Charles Chevalier named 1988 as the one he'd choose. It's also one of the first vintages made under the Rothschilds of Lafite, who bought the estate in 1984, built a new winery and tightened up the work in vineyard and cellar. The estate says that effort was soon rewarded by 1988, 1989 and 1990, which it calls a remarkable triad. Rieussec is a First Growth in the 1855 Sauternes classification, with 85 hectares of sandy gravel and clay where Fargues meets Sauternes, right next door to Yquem. Like all great Sauternes it depends on botrytis (the 'noble rot' that concentrates sugar and adds richness), and the Semillon-led fruit is picked berry by berry over several passes. The first year of that triad is a fine place to see how Rieussec ages, as long as the bottle has been well kept, as with any older wine. Stand it upright for a day, decant it off any sediment and serve it well chilled. The estate says an opened bottle kept cool will last several weeks.

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More about Chateau Rieussec

Owned by Rothschild since 1984, this Sauternes First Growth makes wines of astonishing complexity. The oak aging and extended bottle age potential set Rieussec apart—these aren't immediately sweet or cloying, but layered and profound.

Wine Details

  • Grape Variety

    Semillon

  • Vintage

    1988

  • Size

    750ml

  • Farming Practice

    Sustainable

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Seared foie gras or a terrine with brioche, Roquefort or Stilton, tarte tatin or an apricot frangipane tart, crème brûlée, or a wedge of aged Comté.

Tasting Profile

Expect the classic Sauternes profile from a Semillon-based First Growth: noble-rot aromas of apricot, candied orange peel, honey and saffron, which with bottle age typically deepen toward marmalade, crème brûlée and toasted nuts. It's usually full bodied and richly sweet, with enough acidity to keep it from feeling cloying, and a long, honeyed finish.