This Sauternes is aromatically complex and the flavors are less sweet than the aromas would suggest. Fermentation takes place at between 17°C and 23°C in air conditioned cellars for 18 to 30 days depending on the batch. Winemaker's Notes Yields Average of 18 hl/ha depending on the harvest. Bottling At the Château. MORE >>

The Cellar. Corrine Michot gave us an excellent tour of the cellar, both the “old cellar&# and the new cellar which is gorgeous and so high tech it even has “skylights&# that allow a visitor to look up at the sky through a thin film of water, as the cellar is located below the water table. The Tasting. MORE >>

On whether or not I could photograph him in his cellar - "What are you, Japanese?" Behind it on the left is the unlabeled 1975 Sigolas-Rabaud Sauternes. Magnums gathering mold in the cellars of Pierre Morey. I'm having fun with these but I'm guessing that you've had your fill. I'll wrap it up with a few random tidbits. MORE >>

Like many a Chatanuef du Pape, the best of Cote Rotie are very pricey yet amazingly have cult followings and need many years of cellaring before it is truly approachable and at its best. Wines 3-6 years following their vintage have often had time in barrel, more time in the winery (in bottle) and a few years of cellaring. MORE >>

This took place in Deetrane's cellar, where there are at least 2,000 wines from all over the world, the bounty of three different wine drinkers, myself included. It was an 01 Coutet Sauternes, so that's not too bad. Some people can taste a wine blind, knowing nothing about it at all, and are able to identify it. Felt like a white. MORE >>