Château Sigalas Rabaud Premier Cru Classé 2020, Sauternes, Bordeaux, France

A Premier Cru Classé since 1855, six generations of family history and just 14 hectares of liquid gold. Some family heirlooms are simply too good to keep in the cellar.

About the wine

This is where nature does something rather extraordinary. The grapes are affected by noble rot, a beneficial fungus that concentrates their natural sugars and flavours. Each berry is carefully selected by hand, sometimes over several passes through the vineyard between September and November. It's painstaking work, but the results are worth it.

Made from at least 90% Sémillon and aged for 18 months in French oak, this is Sauternes in all its golden glory!

Tasting Notes

Luscious apricot, honey, candied orange, ripe peach and delicate spice. Rich and silky, with beautiful freshness cutting through the sweetness and a finish that seems to linger forever.

Food Pairing Suggestions

Start with Roquefort or Stilton, where the salty, creamy cheese makes a brilliant contrast to the sweetness. Foie gras or chicken liver pâté are Bordeaux classics for a reason. For dessert, think apricot tart, crème brûlée or poached pears. But don't overlook roast chicken with a rich sauce or a fragrant, gently spiced Moroccan tagine.

About the Winemaker

The story begins in 1863, when Henri de Sigalas purchased the estate. Forty years later, his son sold most of the property but kept its finest 14 hectares, affectionately naming them the Jewel of Sigalas. A rather clever decision, considering that today it remains the smallest Premier Cru Classé estate in Sauternes, sitting just next door to the legendary Château d'Yquem.

Today, Laure de Lambert Compeyrot, the sixth generation, looks after this family treasure. A trained oenologist, she's passionate about protecting the old vines and the remarkable terroir beneath them. Think gravel deposited by the Garonne some 600,000 years ago, a sunny south-facing slope and a vineyard where biodiversity matters as much as what's in the glass. Herbicides are out; traditional vineyard knowledge is very much in.