Sauternes is a time-consuming effort. Winemaker Hervé Dubourdieu must wait late into the harvest season for botrytis (Noble Rot) to attack the grapes and leach out excess liquid from the fruit. Then, highly skilled pickers must make multiple passes through the vines to find perfectly ripe Semillon while distinguishing between botrytis and harmful rot. When the late-harvest, shriveled grapes finally make it to the press, there is just a fraction of the liquid in the fruit. This full-time, labor-intensive endeavor adds substantially to the cost of Sauternes; it's worth it for this rich, full-bodied, lovely, sweet wine with notes of dried apricot fruit, roasted apple, and a hint of spice. A classic Sauternes that pairs well with desserts, cheeses, Foie Gras, roast chicken, and raw oysters.
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