Wine Spectator | Rating: 90Super-sweet, super-ripe, but not any better than the regular bottling. Dark color with a brilliant gold hue and very intense aromas of butterscotch, vanilla, honey and apricot.Author: James LaubeIssue: Apr 15, 1995
Bordeaux Book(1998) | Rating: 95The 1989 Cuvee Madame is deep, bright gold in color. This blockbuster sweet wine offers up aromas of coffee, custard, pain grille, honeyed tropical fruits, and a note coconut. Unctuously-textured, and oozing glycerin, extract, and richness, this full-bodied, yet extraordinarily well-delineated wine offers the rare combination of power and complexity. It is an amazingly thick Cuvee Madame that suffers only in comparison with its surrounding siblings.Author: Robert Parker
Wine Advocate | Rating: 96Composed of 100% Sémillion, the1989 Cuvee Madame is pale amber colored with a totally seductive nose of Cointreau, candied ginger, nutmeg, crème brûlée, honey-coated almonds and incense with a waft of anise. The palate is incredibly youthful, rich and opulent with many, many layers and a seamlessly racy backbone, finishing very long and spicy.Drink Dates: 2018 - 2030Author: Lisa Perrotti-BrownIssue: 238
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
- 73 bottles owned
- 16 collectors