Grapes and blends used in Sauternais

Wine types in Sauternais

The Sauternes region produces sweet white wines. The sweetness is caused by a fungus that develops on the grape during the moist fall. The fungus extracts water from the grape and the grape shrivels, thereby increasing the concentration of the grape juice. At the same time, they have an effect on the taste of the juice. It leads to a wine that is very sweet and aromatic, with tropical fruits in the palate. 

Producing such a wine is very risky. Rain during the harvest may cause real rot instead of noble rot that makes the grapes unsuitable for producing wine. Also, the noble rot does not attack the whole vineyard at the same time. Some bunches may be covered with it while others, at the same vine, may not. To make the best possible wine, grapes have to be harvested in several batches, and even then the bunches are selected by hand. This of course is very labor intensive. Together with the low yields that result from the shriveling of the grapes, this means the production price of a high quality Sauternes is amongst the highest in the world.

Wines from Barsac have their own appellation, but may also produce wines under the Sauternes appellation.

The 1855 classification gave Château d'Yquem the status of "Premier grand Cru Supérieur", the only one with the "supérieur" appended to the "Priemier grand Cru" is if to say it is a class apart. Indeed it is, even today d'Yquem is the unrivaled number 1 in Sauternes.

Premier Cru Classé status was given to the following wineries:

Château Guiraud, Château La Tour Blanche, Château Lafaurie Peyraguey, Château de Rayne-Vigneau, Château Sigalas Rabaud, Château Rabaud-Promis, Clos Haut Peyraguey, Château Coutet, Château Climens, Château Suduiraut and last but not least Château Rieussec.