2009 | Chateau Raymond Lafon | Sauternes

Rich and intense, with dried pineapple, candied lemon peel and heather honey notes, followed by spice, crème brûlée and lemon meringue. The long, pure finish has great power and precision.

Reviews:

• Wine Cellar: Very intense aromas of orange blossom, lemon curd and tangerine zest are complicated by a pretty floral nuance and show strong, clean, pure botrytis character. Enters dense, sweet and honeyed, with noteworthy depth and precision to its flavors of fresh citrus fruit, apricot and saffron. Though quite sweet, the wine's sound acidity gives it impressive clarity, and the smooth, viscous finish goes on for minutes.

• Wine Advocate: The palate is well balanced with a citric entry, touches of apricot and lime, tightly coiled towards the finish with the acidity slicing through the viscous honey fruit with a touch of Tropicana.

Producer Information

Château Raymond-Lafon is a wine estate situated in the sweet wine appellation of Sauternes, 50km (30 miles) southeast of the city of Bordeaux on the left bank of the Garonne River. The estate was founded by the eopnymous Raymond Lafon in 1850 and today boasts 16 hectares (40 acres) of vineyards within the Sauternes appellation. Louis Pontallier inherited the estate from Lafon (his uncle) at the beginning of the 20th Century. He continued his family's winemaking legacy here until 1952, when he sold the estate to the Bourdier family (Louis' grandson Paul Pontallier would go on to become the well-known manager of Médoc First Growth Château Margaux in the late Twentieth and early 21st Centuries). In 1972, Francine and Pierre Meslier acquired Château Raymond-Lafon and today their three children, Marie-Françoise, Charles-Henri and Jean-Pierre, have taken over the running of the estate. The property's vineyards lie in close proximity to those of Sauternes' renowned Château d'Yquem, which lies just to the southeast of Raymond-Lafon. Sémillon accounts for 80 percent of the grape varieties grown on the Raymond-Lafon estate, with Sauvignon Blanc making up the remainder. The vineyards are hand-harvested across three to ten passes (or "tries" in the vineyard) and the grapes ferment naturally for three to five weeks.

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