Domaine Sigalas

La Sémillante Bordeaux Semillon

9.27 ratings
9.11 pro ratings
Bordeaux, France
Sémillon
Blue Cheese, Fruit Desserts
Top Notes For
Stefan Dolhain

2015 vintage. Sauternes will have to focus more and more on dry wines if they want to survive, but I strongly believe in the potential for dry white wines in this region. This is 100% Sémillon made by Sauternes Cru Classé Sigalas Rabaud. Deep yellow. Intense perfume of pineapple, flowers, honey and a hint of brioche. Powerful taste with exotic dried fruit, rather low-acid but well-balanced. Some residual sugar is obvious in the finish, but it works well for this exuberant style. Abv. 14,5%.

2015 vintage. Sauternes will have to focus more and more on dry wines if they want to survive, but I strongly believe in the potential for dry white wines in this region. This is 100% Sémillon made by Sauternes Cru Classé Sigalas Rabaud. Deep yellow. Intense perfume of pineapple, flowers, honey and a hint of brioche. Powerful taste with exotic dried fruit, rather low-acid but well-balanced. Some residual sugar is obvious in the finish, but it works well for this exuberant style. Abv. 14,5%.

Aug 11th, 2020
Eugene

A rare 100% semillon but this doesn't make it particularly particular in taste. Perfectly palatable but for the price it's underwhelming for the winery's best dry white.

A rare 100% semillon but this doesn't make it particularly particular in taste. Perfectly palatable but for the price it's underwhelming for the winery's best dry white.

Jul 29th, 2022
Michael Flynn

This one grows on you. Delightful predinner wine and excellent with Chilean sea bass

This one grows on you. Delightful predinner wine and excellent with Chilean sea bass

Feb 12th, 2019
Devin Bray

Devin had this a year ago

Devin had this a year ago

May 29th, 2023
Mark Stephany

Mark had this 2 years ago

Mark had this 2 years ago

Jun 12th, 2022
Anton G

Anton had this 6 years ago

Anton had this 6 years ago

Apr 21st, 2018
Anton G

Anton had this 6 years ago

Anton had this 6 years ago

Apr 20th, 2018