We are excited to be able to offer members and guests of www.guyduvin.com another very special wine value. This wine is in limited supply and will only be available for a short time.
Château Haut-Bergeron has been in the hands of the same family since the end of the 18th century. Haut-Bergeron is a respected property, with over 61 acres of Semillon, Sauvignon Blanc and Muscadelle under vine.
Sauternes is a French dessert wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. There are few wines that require such diligence in the vineyard and cellar—the resultant wines are highly sought after and prized by wine aficionados the world over.
Production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Supérieur estate Château d’Yquem, can be extremely expensive (to put it mildly) due largely to the very high cost of production.
The 2007 Haut-Bergeron received two stars from The Hachette Guide to French Wine (Guide Hachette des Vins de France). The Guide Hachette rated this vintage from this producer to be the “Coup de Coeur” (something special that strikes the heart) for all Sauternes in the 2010 volume. Guide Hachette des Vins de France is issued annually and is eagerly awaited by wine makers, merchants and connoisseurs. It’s something of a bible as far as French wines go and has taken on a mantle similar to the Michelin Guide. Here is the review (I apologize for the poor translation):
“No less than eighty parcels scattered over four of the five communes of the appellation for this wine which has a wide range of soils. Announcing itself with a slightly amber color, this 2007 has developed a bouquet as remarkable for its density as for its complexity: the caramel pudding and spices are accompanied by beautiful notes of vanilla and candied fruit. Full and ample, the palate reveals a balanced liqueur, highlighted by a wood note. Noble and well proportioned, with extremely fine purity.”
Ideally, one should serve Sauternes at 55 degrees. Superb savory accompaniments include trout, lobster and foie gras. For after dinner, Sauternes is equally delicious with fruit or nut tarts and blue-veined cheeses, such as Roquefort or Bleu d’Auvergne.
To order, go to: www.guyduvin.com
