Sweet Sensations

WINE CHATTER

A Change of Scene: What?

Thanks to mutual friends in Bordeaux (gracias a Juan y David), the IFeelWine team did something different this week.





We had the chance to meet a 25-year old Spanish oenologist, working for Château Sigalas-Rabaud, Sauterne 1er Grand Cru Classé.

Cesar arrived in Bommes for an internship and following a 3 month period of learning how the Château was run he was then given the opportunity to stay and work with the team.

Sigalas-Rabaud is a very intense and complex sweet white wine, recommended as an aperitif or with dessert. As it ages, the colour of the wine turns to amber and the palate offers a harmonious mix of roasted nuts, candied fruits and honey.

1. What is so special to you about Sauternes?

"You have to think that the way Sauternes wines are made, moreover the botritys cinerea rot process, is very special in the World. This is the only place you can find this kind of rot, giving its very taste to the wine.

This type of vinification is even more singular to a Spanish professional, since all the sweet wines I learned about in my country are made in a very different way.

2. What was the oldest vintage of Sigalas-Rabaud you tasted?

"There were 3 in fact, 1914, 1921 and 1923. A very good customer came to have his bottles refilled. The wines were surprisingly fresh, showing a very good balance between alcohol, sugar and acidity, with powerful spicy notes and a very long finish."

3.Do you know where the wine you make is going?

"The majority of our wine goes to Asian market, especially Korea, Japan and China. Its golden colour and sweet and fruity taste are very much appreciated there."

4. After Sigalas-Rabaud, where would you like to go?

"Even if I’m really happy so far in Bommes, if I had to move, I would love to go to Australia or South Africa, to see how people work there. They are real pioneers in terms of winemaking, they always focus on innovations. They also benefit from more flexible vinification rules and new techniques, such as thermo-vinification or cryoextration, which really appeal my curiosity.

Also, I think that after working with white grape varieties for a while, I would like to change and concentrate more on red ones, such as Syrah, Grenache and off course Tempranillo, the Spanish flagship grape variety. But this is for another day."

BIG Thank you to Cesar for his time - we wish him a lot of successful harvests all around the world!

What are your questions? Let us know if there's anything else YOU would like to know - send us on another wine adventure next week. 



Cheers!