Jancis Robinson | Rating: 18Bright orangey tawny. Strongly orange peel and caramel on the nose.ÿ Not quite as rich as I remember it from a few years previously - losing a little fruit?ÿ Good bright acidity and complexity. Delicious with new season's English raspberries and strawberries grown under glass.Author: Jancis Robinson
Wine Advocate | Rating: 93One-third of the crop was picked between October 3-10 with further pickings between October 18-20 and then finally, perfectly botrytized fruit was picked between November 4-10. The 1983 de Fargues possesses and undimmed brightness on the nose, befitting a great vintage such as this. There is that leitmotif mandarin scent infused with beeswax and adhesive - perhaps showing a little more maturity than the precocious 1986. The palate is viscous on the entry with razor-sharp acidity: notes of Clementine, quince and dried apricot informing the weighty, persistent finish. This 30-year-old de Fargues has reached its peak, but the end of its plateau is a long way out of sight. Tasted April 2013.Author: Neal Martin
Bordeaux Book(1998) | Rating: 92While no match for the extraordinary wine produced at d-Yquem in this vintage, the 1983 de Fargues (aged 3 years in 100% new oak casks) is, nevertheless, a sensational example of a Sauternes with an amazing resemblance to d-Yquem. A big, buttery, caramel, smoky, creme brulee and honeyed pineapple nose is enthralling. In the mouth, the wine is powerful, very sweet, rich, extremely full, and framed beautifully by toasty new oak. Quite full bodied and intense, this large-scaled wine should have a great future.Author: Robert Parker
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 157 bottles owned
- 26 collectors