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Rieussec 2001 (750ML)
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Critic Scores, Reviews & Descriptions
100 WS / 100 JS / 99 WA / 99 JD / 99 FS / 97 WCI / 96+ VM / 19 JR
Like lemon curd on the nose, turning to honey and caramel. Full-bodied and very sweet, with fantastic concentration of ripe and botrytized fruit, yet balanced and refined. Electric acidity. Lasts for minutes on the palate. This is absolutely mind-blowing. This is the greatest young Sauternes I have ever tasted. Best after 2010. 12,500 cases made. - Wine Spectator
This is a crazy wine! It’s sweet, but not sugary. Mushrooms, furniture wax, spices then dried oranges, lemons, pineapples, and just a hint of vanilla. Full-bodied, with great density and power, yet balanced and refined. So amazing, but give this five to six years still. Pull the cork in 2016. 145 grams RS. - James Suckling
A monumental effort, the 2001 Rieussec boasts a light to medium gold color in addition to a fabulous perfume of honeysuckle, smoky oak, caramelized tropical fruits, creme brulee, and Grand Marnier. The wine is massive and full-bodied yet neither over the top nor heavy because of good acidity. With intense botrytis as well as a 70-75-second finish, this amazing Sauternes will be its apogee between 2010-2035.-Robert Parker, The Wine Advocate
A magical Sauternes that shows how good the 2001 vintage was for the region, the 2001 Château Rieussec offers a spectacular nose of caramelized quince, honeyed flowers, crème brulée, and exotic spices. Wonderfully pure and precise, with good acidity, it still brings a monster of a mid-palate and has boatloads of fruit and opulence, flawless balance, and a brilliant finish. - Jeb Dunnuck
Pale yellow-gold. An elixir of a nose: apricot, rose petal, minerals, nuts and spices. Crushed fruit flavors offer almost painful intensity, with penetrating limey acidity buffering the wine's great sweetness. Complicated by an intriguing carnal quality. This extremely young wine shows a slightly aggressive, almost tannic finish and extraordinary subtle persistence. Like a couple of the vintage's other standouts, this is almost painful today and really calls for a good 10 to 15 years of cellaring. - Stephen Tanzer, Vinous Media
