Vineyards and winemaking
The 2003 blend is 85% Sémillon and 15% Sauvignon Blanc from Sigalas Rabaud’s 14-hectare clay-gravel rise in Bommes. Moist air associated with the Ciron and Garonne encourages noble rot, concentrating the berries while Sémillon supplies richness and Sauvignon Blanc contributes aromatic lift and acidity.
Exceptional heat from May to August was followed by September rain that encouraged rapid botrytis and swift sugar concentration. The selected fruit was fermented and matured for 18 months in French oak, around a quarter new, giving the opulent vintage polish without losing its essential freshness.
Tasting notes
Appearance
Brilliant amber gold with deep honeyed reflections.
Nose
Dried apricot, mango and candied orange peel are layered with acacia honey and saffron. Almond, vanilla and light toast add warmth to the generous bouquet.
Palate
Luscious and full, with apricot, marmalade and honeycomb balanced by a clean line of acidity. Toffee and toasted nuts gather through the middle before a long finish of citrus peel and spice.
Food pairing
Pair with duck-liver parfait, potted crab with brown toast, apricot tart, or Roquefort with oatcakes. Its sweetness also works well with a mildly spiced chicken tagine.
Background story
Sigalas Rabaud is the smallest of the Sauternes estates classified as First Growths in 1855. Its compact gravel rise and Sémillon-led plantings produce a style known for elegance and freshness alongside botrytised concentration.
The warm 2003 is now mature but remains capable of holding well. Serve at approximately 11–13°C, allowing it to warm in the glass; prolonged decanting is unnecessary, though any mature cork should be removed carefully.
