Château Sigalas Rabaud Sauternes 2010 - 1er Cru Classé

Bettane & Desseauve

About the estate:

Directly adjacent to Lafaurie-Peyraguey, Sigalas-Rabaud is a small, 14-hectare vineyard in a single block (the smallest classified growth in Sauternes), ideally situated and capable of producing a very sweet wine of transcendent finesse. Due to its early ripening, the grapes develop noble rot in a particularly refined manner, as evidenced by the great vintages of the past twenty years. Laure Compeyrot de Lambert is steering the estate toward more sustainable viticulture and crafting dry wines with character.

Guide Hachette des vins

About the wine:

For the sake of completeness, it should be noted that from 1995 to 2008, the vineyards and winemaking were managed by the neighboring Lafaurie-Peyraguey. The 2010 is therefore a “house” production: a deep golden-yellow wine with amber highlights, featuring aromas of candied orange and pineapple, linden blossom, and sweet almond against a subtle woody backdrop; full-bodied, rich, and velvety on the palate, with a warmer finish. A fine classic, best left to age for a few years.

About the estate:

Founded in the 17th century by a family of magistrates at the Bordeaux Parliament, Château Rabaud was acquired by Henri Sigalas and became Sigalas-Rabaud in 1863. In 1903, his son Pierre sold 30 hectares to the Promis family, retaining only “the jewel of the terroir”—the current 14 hectares, planted on a gravelly hilltop over clay. The estate’s history was subsequently eventful (leasing, mergers, and divisions), until the family-owned land was reclaimed in 1951 by Marie-Antoinette de Lambert des Granges, née Sigalas, whose granddaughter, Laure de Lambert Compeyrot, now serves as its director.

Robert Parker - Wine Advocate

About the wine:

Pale to medium lemon-gold in color, the 2010 Sigalas Rabaud bursts from the glass with notes of candied lemon, lime cordial, and apricot tart, along with hints of paraffin and allspice. Concentrated and boldly fruity on the palate, it possesses a racy backbone that balances its seductive, dense layers, finishing with a hint of citrus.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

The Lambert family cultivates this magnificent, homogeneous terroir, which provides ideal conditions for the development of noble rot. The wine’s style is unparalleled: while it rivals the Haut-Sauternais premiers crus in terms of richness and power, with a similar bouquet, it reveals a more pronounced, immediate finesse that only intensifies with age. Ultimately, these are small miracles that a core group of loyal connoisseurs place at the pinnacle of Sauternes. Laure de Lambert-Compeyrot took over the management of Sigalas Rabaud in 2013 and is energetically developing the production of dry whites (La Sémillante de Sigalas and La Demoiselle). She is also fighting for the recognition of a new dry Sauternes appellation.

Wine Spectator

Wine Enthusiast

About the wine:

A smooth, velvety style with notes of toasted coconut and brioche framing creamy apricot, mandarin, and mango. Toasted and nutty notes linger throughout the finish, with pleasant undertones. Enjoy now through 2025.

Jancis Robinson

James Suckling

About the wine:

This wonderful Sauternes opens with rich caramel notes. Vanilla, apricot, and pure white peach, with plenty of white flowers. A very lovely nose. Wonderful texture on the palate, with beautiful elegance and finesse. Moderately sweet. Long and charming. Ready to drink starting in 2016.

Le Figaro vins

About the wine:

The attack is crisp, the wine quite austere, built on a solid foundation of acidity, quite refined, with beautiful noble rot; the finish is top-notch. It has great aging potential, but you’ll need to be patient.

The Wine Cellar Insider - Jeff Leve

About the wine:

Young, lively, smooth, rich, and concentrated, with notes of ripe pineapple, lemon curd, apricot, and marmalade. The balance between sweetness and acidity is just right. The wine finishes with a lively aftertaste featuring notes of honey, tropical fruit, nuts, and apricot.