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Château Sigalas Rabaud 2003
1er Grand Cru Classé de Sauternes en 1855.
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Château Sigalas Rabaud
The Château Sigalas Rabaud is located in the heart of the Sauternes vineyard, standing in the guise of a magnificent building with a family estate feel that stands out from all its other neighbors. Owned by the De Lambert family for 6 generations, this Domaine has always produced exceptional sweet wines renowned for their class and refinement. It is today the Marquise Laure de Cambert Compeyrot who continues this family passion, always with refinement, modernity and tradition.
The Château Sigalas Rabaud was consecrated Premier Grand Cru Classé at the time of the classification of the wines of Bordeaux officialized in 1855 for the universal exhibition of Paris.
The Château Sigalas Rabaud watches over a vineyard of 14 hectares of vines, implanted on a clayey-gravelly croup. The grape varieties are 85% Semillon and 15% Sauvignon Blanc. The wines are aged for 18 months in French oak barrels, 25% of which are new.
The property also produces a Second wine, Lieutenant de Sigalas. Great white Secs are also produced there, the Semillon-based Sémillante de Sigalas and the Demoiselle de Sigalas, which is a blend of Sémillon and Sauvignon Blanc.
The Château Sigalas Rabaud is a wine of beautiful aromatic richness and splendid finesse. It is unquestionably a very great Sauternes.
Critics Château Sigalas Rabaud 2003.
Description Château Sigalas Rabaud 2003.
In the Sauternes vineyard, 2003 was marked by a lot of heat from May to August. Following this scorching summer, the rains that came in September allowed an exceptional development of noble rot and a rapid concentration of sugars in the berries, requiring only one sorting of the harvest. This is undoubtedly a great year.
Blend of the 2003 vintage: 85% Sémillon, 15% Sauvignon blanc.
The robe is a beautiful amber gold color, with brilliant reflections.
The nose is a real peacock's tail, with sublime notes of candied fruits, apricot, beeswax and exotic spices.
On the palate, it is first very soft before revealing all its complexity, its fatness and its balance. Carried by a nice acidity that gives it a lot of freshness, it offers flavors of quince and roasted pineapple, before sliding for a long time on a complex and spicy finish. This is a great Sauternes that has evolved beautifully.
Food and wine pairing:
Château Sigalas Rabaud 2003 will go wonderfully well with the following menu: as a starter, a Roquefort soufflé, as a main course, a capon stuffed with foie gras accompanied by grilled potatoes and porcini mushrooms, as a cheese, a Bleu du Vercors and as a dessert, a crème brûlée.
It will accompany other dishes such as duck with orange or scallops with shallot cream. For a match with other cheeses, choose blue-veined cheeses such as Roquefort, Bleu d'Auvergne, Caesar Regal or Fourme d'Ambert. And for dessert, it will also be perfect with an orange salad with cinnamon or a rice pudding with turmeric.
Ageing potential and tasting:
Château Sigalas Rabaud 2003 is still far from having revealed its full potential, it can still wait in the cellar and be enjoyed at least until 2035.
However, it will lend itself very well to tasting today. To do so, take care to open the bottle 2 to 3 hours in advance by keeping it in the refrigerator. Take it out a few minutes before tasting so that it can be served between 10 and 12°C.
The bottles will be kept in the cellar protected from the light, lying down, with an optimal hygrometric degree of 70%.