Wine Advisor
Sigalas Rabaud 2018
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Description
Tasting notes
Reviewed by: Lisa Perrotti-Brown
Pale lemon-gold colored, the 2018 Sigalas Rabaud leaps from the glass with vibrant grapefruit, lemon tart and green mango scents with nuances of mandarin peel, lime cordial and chalk dust. The palate is wonderfully vibrant with beautiful tension and a long, subtly layered finish.
Reviewed by: Antonio Galloni
The 2018 Sigalas Rabaul has closed down since I retested from bottle, with touches of marmalade, Seville oranges and apricot, though it needs a lot of aeration to eke out those scents. The palate is nicely balanced with a gorgeous, unctuous texture matched by a keen line of acidity. Caramelized pear mixed with apricots and Clementines appears on the finish, yet it lacks the mineralité of the finest vintages. Tasted from a bottle sent directly from Sigalas Rabaud to the UK.
About the Producer
Château Sigalas-Rabaud is located in the Sauternes appellation of Bordeaux, France, and is rated as a First Growth in the 1855 Sauternes & Barsac Official Classification. The vineyards of Château Sgrappel are located on the prestigious terraces of the Sauternes appellation and are planted with 85% Semillon and 15% Sauvignon Blanc. The topsoil is made up of gravel and sand, with a clay subsoil, which is well suited to the water and nutrient needs of the grapes and is very conducive to achieving the right level of ripeness. The proximity of the vineyards to the Siron River and the early morning fog create ideal conditions for the propagation of noble rot. The fruit is infested with noble rot, which leaves numerous small holes in the skin. When the sun shines, the sugars, acidity and flavours of the fruit are concentrated, creating a multitude of aromas and flavours. The vineyard is located on a south-facing slope, which allows the infested fruit to be blown by the wind, further accelerating the concentration process. At harvest time, the grapes are hand-picked to select those perfectly infected by noble rot. As the grapes ripen at different times, the harvest may be repeated several times and span a long period of time, from September to November. The grapes are then transferred to French oak barrels for fermentation and the finished wine is aged in 33% new barrels for 18 months. The secondary wines are usually aged for a shorter period of 12 months. Château Sigalas-Rabaud currently produces five wines, three sweet whites and two dry whites, three of which are the Château Sigalas-Rabaud (Sauternes, France), the Lieutenant de Sigalas (Sauternes, France) and the Lieutenant de Sigalas (Sauternes, France). Sigalas-Rabaud Le 5, Sauternes, France. The estate's full-bodied wines are aromatic, with silky tannins and a long, stunning finish, and have received excellent ratings of 90 points or more from the Robert Parker Team, James Suckling and Wine Spectator in several vintages.
