Wines Sauternes Château Monteil - Le Diascorn - 2010

Viniou Reviews

Château Monteil’s Cuvée Le Diascorn 2010 from Sauternes is a remarkable example of one of France’s most celebrated sweet wines. Crafted predominantly from Sémillon, with possible additions of Sauvignon Blanc and Muscadelle, this wine owes its opulence to grapes affected by botrytis cinerea, commonly known as “noble rot”. The 2010 vintage, characterised by a harmonious balance of ripeness and freshness, delivers a rich golden hue and alluring aromas of candied apricots, honey, saffron, and marmalade. Careful vinification ensures the concentration of natural sugars, resulting in a lusciously textured palate with layers of tropical fruit, quince, and a hint of almond, all uplifted by a vibrant acidity that prevents any trace of heaviness.

Sauternes, situated in the southern part of Bordeaux’s Graves region, benefits from a unique microclimate influenced by the proximity of the Garonne and Ciron rivers. Morning mists, followed by sunny afternoons, create ideal conditions for the development of noble rot, imparting complexity and depth to the wines. The gravelly soils layered over limestone encourage excellent drainage, allowing the vines to produce grapes of exceptional quality. The history of Sauternes dates back centuries, with its wines gracing the tables of royalty and discerning connoisseurs the world over, prized for their longevity and distinctive character.

Cuvée Le Diascorn 2010 is a splendid companion to foie gras, where the wine’s sweetness enhances the richness of the dish. It pairs equally well with blue cheeses such as Roquefort, whose salty tang is beautifully complemented by the wine’s honeyed notes. For dessert, serve alongside a tarte Tatin or a citrus tart to echo the wine’s lively acidity. Traditional regional pairings, such as canelés de Bordeaux, make for an authentic and indulgent experience.

To fully appreciate the subtleties of this Sauternes, serve well-chilled at 10-12°C. Allow the wine a few minutes in the glass to blossom, revealing its intricate bouquet and silken mouthfeel.