2010 | Chateau Raymond Lafon | Sauternes

Dark copper colour. Some greenery in the nose. Round, lovely texture. Masses of acidity as well as the rich fruit. Real energy here. Ambitious wine.

Reviews:

• Wine Spectator: This is rather dense, with a core of almond cream, coconut, mango, creamed peach and dried apricot notes that should take some time to unfurl fully, revealing lush-textured tarte Tatin, glazed peach and dacquoise flavors in reserve. A big wine.

• Wine Advocate: The Raymond-Lafon 2010 has a complex bouquet with lemon peel, almond and quince aromas, and is well-defined with an impressive sense of energy. The palate is well-balanced with a viscous opening, and well-judged acidity. It builds toward a rounded, pineapple and marmalade- tinged finish.

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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