Do Sauternes ever really go over the hill?

WINE TALK
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My experience with Sauternes is fairly limited, but with the past few vintages being so good, I’ve laid in quite heavily. My passive cellar is probably one of the coldest around with a temp of 40 degrees this week (ranging up to 52 degrees in August) and I’m wondering if I’ll live long enough to enjoy my 2001’s and 2005’s.

I enjoy young sauternes and I’ve had a few bottles of aged Sauternes as well. Is there a peak period or do they come in just three classes (too young, just right and over the hill)? I would imagine that the “peak” period could be many, many years (10-30 years).

Please enlighten me.

First post on the new forum.
Mark

2

They’re probably already over the hill now, so I’ll take them off your hands, Mark.

Seriously, I think Sauternes are capable of some long-term aging. How much? I dunno, maybe 10-30 yrs. You may want to do some searching for TNs on '83s. That was a damn good vintage and ought to be a good barometer for you. Of course as you note, they taste pretty good young, too.

3

Mark, like with reds, it varies with the wine. Lesser wines from lesser vintages can go over the hill with some rapidity and are best young. The great ones, like a good vintage of Yquem, will last longer than you will (assuming you are already of drinking age!) I didn’t buy the 01 Yquem because it won’t be near it’s peak in my lifetime. (Unless I live to 150!)

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:lol: so how come you stashed away all that Monfortino? [haha.gif]

5

They become different, and will go over the hill. But slower than reds.

Sweet wines become more “gastronomic”, meaning that the sugar integrates and the wine is less sweet to your palate. Some of the 1983 Alsatian SGNs are now very food friendly and show up at the appetizer rather than the dessert course. They have a full body, but the sugar is not noticeable, just the richness.

The 1971 Climens is still singing and I think has decades ahead of it. The 1967 however is becoming more and more “gastronomic” and that’s fine, but plan accordingly.

Some of my Gilette Creme de Tetes from the 1950s are still “sweet wines” and will remain so for I don’t know how long. They were always more elegant than Climens or d’Yquem. And I only mention that because a baby Climens or d’Yquem is CLEARLY huge/sweet/dessert. A “baby” Gilette (they release after 20 years) is already elegant and not a “in your face” wine in any aspect.

Hope this helps.

6

Hey Paul, welcome to the dark side!

The 01 Monfortino is the first Monfortino I passed on as well. Of course, the giant price increase had a bit to do with that too! [suicide.gif]

7

We recently had a 58’ Gilette at Zach’s on our Vermont blowout that seemed like it hade seen it’s best days. Someone did mention however that previous storage amy have been an issue.

8

I divide Sauternes into 4 stages:

  1. The early at release stage, where there is a lot of fruit and sweetness, honey, and lanolin.

  2. a middle stage where it is ungenerous

  3. what is called the mature stage by many folks where the botrytis shines, and the dried fruit and confectioners aromas really come out.

  4. a post mature phase, where the wine is off-dry, and the fruit is more background

The three stages (with the exception of #2) are good but very different. It depends on what it is you like.

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And you should listen to what I am talking about, as I am the world’s most important Sauternes blogger. [tease.gif]