Muscadelle, Sauvignon Blanc, & Sémillon from Bordeaux, France.

This 7th generation estate is one of the oldest in the region going back to 1756. The property abuts the legendary Chateau d’ Yquem so it’s in great company!

Sauternes is richly sweet but not heavy because of its balanced acidity. The three grapes used in producing Sauternes - Semillon, Sauvignon Blanc, and Muscadelle - are left on the vines late to contract a fungus known as botrytis ("the noble rot!") which shrinks the grapes and concentrates the sugars. The yeasts usually die when the alcohol hits 18-19% but the remaining sugar in the wine after fermentation gives the wine its sweetness. The higher alcohol and sugar becomes a natural preservative. 

This is truly a kaleidoscope of flavors and aromatics- caramel, peaches, apricot, and ginger combining with luscious orange marmalade flavors, lemon zest, and candied citrus peel all wrapped in a delicate bright acidity.

This is liquid gold! It’s no surprise that many Vermont maple syrup producers refer to their syrup as Vermont Sauternes!