Sauternes 1er Grand Cru Classé 1855 Château Rieussec 1999
This is a 1999 dessert wine from Château Rieussec, an estate associated with Domaines Barons de Rothschild Lafite. The wine holds the prestigious 1er Grand Cru Classé 1855 classification and was bottled directly at the château.
Château Rieussec is located in Sauternes, an appellation in the southern part of Bordeaux within the Graves district. Bordeaux, situated by the Atlantic Ocean, has been exporting wine since the Middle Ages and remains one of the world's most famous wine regions, still utilizing the legendary 1855 classification to rank its leading estates. The 1999 vintage from this area achieved a score of 88 points and is described as elegant.
Sauternes is globally recognized for its sweet white wines. The unique local climate, characterized by fog and moisture around the Ciron and Garonne rivers, creates the ideal conditions for the development of noble rot, or botrytis. This natural process concentrates the grapes, resulting in dessert wines that balance high sweetness with fresh acidity.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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